| 1. |
Take two spaghetti squashes and cut them in half, de-seed them. Turn them upside down on a microwaveable plate. Microwave on high until fork tender (15 mins). |
| 2. |
Chop chicken breast into very small pieces (1/2" pcs) and pan-fry with a bit of butter until no longer pink. Set aside. |
| 3. |
Chop all vegetables (onions, celery, sweep pepper and mushrooms) and panfry with a bit of butter until tender. Leave in the pan. |
| 4. |
Take cooked squash and spoon out almost all of the cooked meat leaving some behind. Don't scrape right to the skin. Add it to the cooked vegetables. You're making a squash boat. |
| 5. |
Add the cooked chicken to the pan of vegetables. Break up the spaghetti squash if it's still in chunks. Add the parmesan and pan fry until heated through. Reserve a tbsp of parmesan for sprinkling. |
| 6. |
Spoon the vegetable / chicken mixture into the (4) boats, dividing evenly. Sprinkle with reserved parmesan. |
| 7. |
Bake until heated through and just starting to crisp around the edges and brown the top. |
| 8. |
Serve with a side salad. |
