|Roasted Spaghetti Squash|
|Chicken, red peppers, and onions.|
|Spaghetti Squash with Chicken and Red Sauce|
1/2 Tbsp. olive oil
1 medium spaghetti squash
1 chicken breast, cut into strips
1 red bell pepper, cut into strips
1 (28 oz.) can tomato puree
2 cloves garlic, minced
1/2 Tbsp. Italian seasoning
1 Tbsp. onion flakes
1/2 tsp. red pepper flakes
Salt and Pepper
Preheat oven to 350. Cut spaghetti squash in half and sprinkle inside with salt and pepper.
Roast for about 45 minutes, or until the skin is easily pierced with a fork.
Meanwhile, add tomato puree, garlic, Italian seasoning, onion flakes, and red pepper flakes to a medium saucepan. Heat on low until spaghetti squash is done. (The longer it cooks, the better!)
As sauce and squash are just about done, add olive oil to medium frying pan. When hot, add chicken and peppers. Flip everything over after about 3 minutes. Cook until chicken juices run clear.
After spaghetti squash comes out of oven, let cool and use a fork to scrape the squash out of the skin.
Serve the chicken and peppers over the spaghetti squash with sauce over top.