-
Preheat oven to 375
-
Cut the spaghetti squash in half length-wise and scoop out the inner stuff.
-
Coat each half of the squash in olive oil, salt, pepper, oregano, and basil
-
Place each half face down on an aluminum foil-covered baking sheet
-
Bake at 375 for 35-45 minutes depending upon the size of your spaghetti squash
-
Meanwhile, while the squash is baking, in a large skillet, add olive oil and minced garlic and let simmer until fragrant
-
Add in your chicken breast, add salt and pepper and cook chicken
-
When chicken is about 90% of the way cooked, add in your spinach, cauliflower, broccoli, butternut squash, and corn. (Remember you can substitute ANY of the veggies I used for what you have on hand)
-
Add a little more spices if you want and a little more olive oil if it needs it, mix well
-
Once spaghetti squash is done, remove from oven and shred the squash with a fork so the "noodles" come out
-
In a large bowl, combine the spaghetti squash "noodles" with your chicken and veggie mixture and mix well
-
At this point, take a taste and add a little more olive oil, salt, pepper, garlic, oregano, and basil if needed. It's really all about your flavor preferences. I also added some red pepper flakes to ours for a little kick.