Spaghetti Squash with Marinara Sauce, seared chicken & vegetables


Baked Spaghetti Squash
1 Spaghetti Squash

Salt and pepper to taste

Bake the squash halves in a 375-degree F oven in a baking dish with enough water to come ¼ inch up the sides of the squash. Cover the baking dish with aluminum foil. Bake until the squash is soft when poked with a knife, between 45 minutes and 1 hour. Discard the seeds and using a fork scrap out the pulp.

 

Marinara Sauce

1 jar of Marinara Sauce

If I don’t make my own, I buy the cheapest sauce I can find. These tend to be the healthiest and has the least ingredients. I add serval of my own favorite herbs. Oregano, basil, onion powder and Italian seasoning are a few herbs I like to add to my tomatoes sauces.

 

Seared Chicken & Vegetables

1 small bag seared sweet peppers

1 small box mushrooms

4-5 chicken breast cut into small strips

Oil

Salt & Pepper to taste

In a hot pan pour two- three tablespoons of olive oil. Place washed and prepped vegetables into the frying pan tossing to coat in hot oil. Cook for ten minutes on medium heat. Stir vegetables occasionally. Take up your vegetables and add 2 tablespoons of oil back into your pan. Place small chicken strips into pan and continue to cook for ten minutes.

 

Baked Spaghetti Squash with Marinara Sause and Seared vegetables

Take ½ cup of your baked Squash and place onto your plate. Next, ladle 2-3 tablespoons of marinara sauce onto the squash. Than take your vegetables and chicken and place on top of first two layers. Lastly add parmesan cheese on top.

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