Cooking the Chicken
2 to 3 medium size boneless skinless chicken breasts (salt and pepper both sides)
1/2 cup chicken broth
1/4 cup water
3 cloves garlic minced
1/4 cup of fresh basil leaves (whole)
- You can make the chicken ahead of time, or you can use any leftover chicken you have.
Cooking the Spaghetti Squash
2 small or 1 large Spaghetti Squash. Cut length wise and scoop out seeds. Pierce inside well with fork. Place open side down in a glass or ceramic baking dish and cover with foil. Bake at 400 degrees for 90 minutes. Squeeze the outside of the shell and it should be soft. Consistency of spaghetti squash strands should be medium. Do not over cook so that inside is mushy. Use a fork and scrape out the spaghetti squash.
- You can do this a day or 2 ahead of time and keep in fridge.
Put it all together!
1 medium zucchini diced
2 small roma tomatoes diced
1/3 cup chopped basil
3 cloves crushed garlic
1 tsp salt
dash fresh ground pepper
3 TBSP olive oil
Place in an extra large stainless steel skillet covered. Bring to a boil then reduce the heat to medium (keeping the lid on). After about 15 minutes, test the chicken with 2 forks to see if it is cooked. You will know because you will be able to easily pull it apart.
Remove from stove and shred the chicken with 2 forks. Discard 1/2 the liquid and basil. Add the spaghetti squash, tomatoes, zucchini, garlic, basil, salt and pepper and olive oil. Combine all the ingredients and cover with lid. Cook for 10 minutes on medium heat.
Bake in oven
Remove from heat and fill spaghetti squash shells. You can also put it directly into a porcelain or glass baking dish. loosely cover with foil and bake at 400 degrees for 10 minutes. Remove foil and cook an additional 10 minutes uncovered.