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Contributed by:
 Karconroy

Ingredients: 2 cups spaghetti squash (2 C) 2 cups tomato, canned, chopped (2C) 1 1/2 onion chopped (1C) 2 cups zucchini chopped (1C) 2 3oz skinless chicken breast (6P) 2 tsp. olive oil (6F) Oregano Basil Parsley

Directions:

• Take 2 cups chopped tomatoes and put into a pot.

• Add 1 1/2 chopped onions and 2 cups zucchini's cut up.

• Add 1 tablespoon oregano, basil and parsley. Cook until onions and zucchini are done.

• Take a whole spaghetti squash and stick it in the oven. Cook for 1 hour.

• When cool cut and take out seeds and shred into bowl.

•  In a medium nonstick sauté pan, heat 2 tsp. of olive oil add chicken cook until done.

• To serve, put cooked spaghetti squash on each plate, place even amounts of zucchini/tomato mixture on top. I sprinkle a little parmesan cheese and top with a grilled chicken breast.

Remark: Serve two 3-block meals