Spaghetti Squash

I was always interested in Spaghetti Squash especially since my family loves spaghetti. This sounded like a great way to get some veggies into my kids without them knowing.

 Ingredients:

2 Spaghetti Squash
1 Lg Onion Chopped
1/2 Container Sliced Mushroom
4 Cups Chx Stock
5 Basil Leaves
5 Long Rosemary Sprigs Chopped
3 Garlic Cloves Minced
4 Lg Carrots Chopped
8 Chicken Tenders
2 Tbs Chili Powder
2 Tbs Dry Italian Herbs
1 Cup Tomato Sauce
1/4 Cup EVOO


  Cut Squash in half and place cut side down in a baking dish with 1 cup water and bake 375 degrees for 45 mins.

In a med pot bring chicken stock and basil, rosemary garlic to a boil for 10 mins then lower to a simmer.

In a skillet heat EVOO then add Chx (brown) then add Mushrooms, Carrots and cook until tender.
Add Dry Herbs and Chili Powder. Cook 5 mins covered.

Thru a stainer (to remove herb leaves), pour chx stock into chx and veggies then add tomatoes sauce and simmer 5 mins covered.

Once squash is done cooking flip them over and scrape lightly with a fork creating spaghetti like strings,

Leave Squash in the shell using the shell like a bowl for serving... Pour Sauce Mixture with Chicken into 'Squash Bowl".

Serve with Parm Cheese... Yum Yum