Chicken and Spaghetti - Squash That Is
Everyone loves this dish – even the kids, who view the strands of spaghetti squash as they do their favorite pasta and can even twirl them around their forks.
Cut the squash crosswise into 6 equal pieces. Steam the squash in a steamer basket in a large stock pot for about 15 minutes or until tender. Using a fork, separate the strands of the squash – spaghetti style; set aside.
In a medium skillet coated with Teflon® non-stick, heat the olive oil over medium heat and sauté the chicken, seasoning with a twist of salt and pepper to taste. Add the garlic and parsley just a minute or so. Stir in the squash, tossing lightly to coat. Add the peas and tomatoes and warm through and serve.[Printer-friendly PDF available]