Spaghetti Squash Topped with Baked Chicken

Ingredients
- 1 spaghetti squash (I used a small one)
- 6 tbs of olive oil
- 5 tbs of minced garlic
- 1 pack of Perdue thin sliced chicken breasts
- 1 can of Simple Truth Organic diced tomatoes - no salt added
- 1 tbs of a tube of Gourmet Garden garlic paste
- 2 tbs of jarred pesto
- 1/2 white onion chopped
- 1 pack of steamables broccoli

Squash Prep
Cut the ends of the squash off (use the sharpest knife you have, because the skin can be tough to get through), and then proceed to cut the squash into 6 even round pieces.  After you cut them, remove the middle seeding from the squash.  Lay each piece down on a non-stick cookie sheet and drizzle 1tbs of olive oil over each piece, and then season it lightly with salt and pepper.  Place in the oven on 350 degrees, and bake for 30-40 min (I baked mine for 40).

Chicken Prep
Lay each piece of chicken breast on a non-stick cookie sheet, and top with 1 tbs of minced garlic (spread).  I seasoned mine with black pepper, cayenne pepper (I like spicy!), and Mrs. Dash original blend.  Place in the oven on 350 degrees, and bake for 15-20 min.

Sauce Prep
In a skillet, saute the crushed garlic, pesto, and white onion together for about 5 minutes.  Afterwards, apply the can of diced tomatoes, and stir everything together.  Reduce your heat to a medium low and let it simmer as everything else is cooking (unless you like your onions to have a little crunch like I do, then don't simmer it as long).

Finale How-To
- Once you remove the squash from the oven, peel the skin away from each round and gently separate the squash from the middle out.  It will be stringy just like spaghetti!
- Place the squash all into the skillet with the sauce and gently stir it all in together.  Once it's all mixed well, turn the heat off.  Serve approximately 1 cup on a dish.
- Cut up a chicken breast into bit size pieces, and top the dish with it.
- I finished mine off with fresh partially dried cilantro for some added flavoring.
- ENJOY! 

Approximate Nutrition Fast Facts

(based on 5 servings)

816 Calories*

23.1g Fat*

14g Carbohydrates

28.6g Protein

*using olive oil for the squash is where the increase in calories comes from.  If there's an alternative for this, it will decrease the calories by 620 per serving, and the fat grams by 21.