This particular recipe was originally from Ruffles and Truffles. It seemed like a good one to try but I had almost none of the ingredients at my house. It was quite delicious but would have been better with more flavor.
What You Need:
1 medium size spaghetti squash
4 cloves garlic, minced
1/3 cup sundried tomatoes, chopped
1 cup frozen peas
1 broccoli crown, chopped
2 chicken breasts, grilled and sliced
2 tbsp extra virgin olive oil
1 cup chicken or vegetable broth
grated parmesan cheese (about 1/4 cup)
Here I have directions form my last post about how to cook a Spaghetti Squash in the microwave. I do this because it's faster however, you can also cut it in half, place it in a baking dish with 1/4 inch of water and bake at 375 degrees for 45 minutes.
After the squash is cooked and all the insides are scraped out, add the squash to a a large, deep skillet. Heat the olive oil over medium-high heat adding the garlic. Saute this foe one minute, then add spaghetti squash and saute an additional 2 minutes. Salt and pepper to taste.