I am posting this just because it was so simple and tasty - made enough for dinner last night and lunch today...
I have made spaghetti squash a million ways, but this always seems to work best - the strands stay nice and chewy; separate and not mushy...
Cut one spaghetti squash in half; place it cut side up on a baking sheet and roast for 1 hr. at 375F. Remove the seeds, and fork out the strands by scraping the inside. It helps if you let it rest a few mins. when it comes out of the oven. I have often removed the seeds before baking, but the seeds impart a really nice toasty flavor - so keep 'em in until roasting is done!
I used one half for the noodles, and saved the other half for tonight's pancakes ;) (recipe later...)
For the sauce:
Saute one organic chicken breast, thinly sliced, in 1 TB. coconut oil.
Remove when it just done, and add to the pan : 1 peeled, thinly sliced carrot, 1 rib celery, one onion, 2 garlic, fresh thyme and parsley and basil, pinch of sea salt and fresh black pepper - chiles too if you like...
Cook all until soft, then add 2 chopped heirloom tomatoes. Just as they soften, add the chicken back, and a splash of homemade chicken stock. Let it simmer a couple mins.
I put this on top of the spaghetti squash which is drizzled with a little EVOO or pumpkin seed oil...
et voila, Bon Apetit!
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