Spaghetti Squash

Spaghetti squash is my new obsession. It looks like spaghetti and it kind of tastes like spaghetti but it's so much healthier than spaghetti! The only problem is that it takes longer to cook and a little more preparation than normal spaghetti does.

Just like normal spaghetti you can pretty much do whatever you want with it after it's cooked. You could finish it off with olive oil, shrimp, lemon juice and parsley for a light summery dish. Or you could toss it in some tomato sauce and go for a more traditional spaghetti dish. Either way, it'll be delicious and save you a TON of calories.

I had leftover grilled chicken in my refrigerator from last night so I decided to cut it up, combine it with tomato sauce (Classico pasta sauce is my favorite) and toss in the spaghetti squash. Enjoy!

Spaghetti Squash

1 medium sized spaghetti squash
3/4 cup water
Salt and pepper
Tomato sauce
2 Chicken breasts

Preheat your oven to 400 degrees. Cut the spaghetti squash in half long ways. Season the cut side with salt and pepper and place cut side down into a roasting pan. Add the water and place in the oven. Bake for 45-50 minutes or until you can easily stick a fork in the outside.

In a saute pan combine the chicken and tomato sauce on medium-low heat. Once the squash is done, take a fork and scrap out the seeds. Then, scrape out the flesh. Add the squash to the sauce and chicken. Use tongs to toss the sauce, chicken and squash together. Take of the heat and eat!