Preheat oven to 375 degrees.
Cut spaghetti squash in half length-wise, scoop out seeds and discard.
Place squash on a sprayed baking sheet (rind side up) and cook for 45-60 minutes or until done. You should be able to indent the rind with your finger.
Take a fork and gently pull apart the strands. Set aside.
Sauté garlic, onion, summer squash, zucchini, red pepper, and mushrooms in olive oil for 15-20 minutes or until vegetables are tender.
Transfer vegetables into a baking dish.
Add chicken breast pieces and entire jar of sauce to baking dish.
Cover with foil and bake at 200 degrees for 3.5 hours. Chicken should reach an internal temperature of 165 degrees.
Sprinkle with shaved parmesan cheese.
For each serving, top 2 cups of spaghetti squash with an equal portion of the chicken and vegetable mixture.
Omit parmesan cheese.
Ingredients
Directions
Preheat oven to 375 degrees.
Cut spaghetti squash in half length-wise, scoop out seeds and discard.
Place squash on a sprayed baking sheet (rind side up) and cook for 45-60 minutes or until done. You should be able to indent the rind with your finger.
Take a fork and gently pull apart the strands. Set aside.
Sauté garlic, onion, summer squash, zucchini, red pepper, and mushrooms in olive oil for 15-20 minutes or until vegetables are tender.
Transfer vegetables into a baking dish.
Add chicken breast pieces and entire jar of sauce to baking dish.
Cover with foil and bake at 200 degrees for 3.5 hours. Chicken should reach an internal temperature of 165 degrees.
Sprinkle with shaved parmesan cheese.
For each serving, top 2 cups of spaghetti squash with an equal portion of the chicken and vegetable mixture.
Omit parmesan cheese.