Spaghetti Squash with Chicken Cacciatore
In an 8 qt stock pot, immerse and boil a whole spaghetti squash for 30-45 min.
While it is boiling, saute boneless, skinless chicken breast meat, one or two as you like, along with 1/2 tsp each sweet basil and oregano, a finely chopped onion, and a pressed clove of garlic. Take the chicken out of the skillet and pour in a jar of marinara sauce to warm with the onion, garlic and herbs. Chop the breast meat in small pieces and add back into the sauce.
Butter a medium casserole dish on the bottom.
When squash gives to the touch, take it out of the pot and cut it in two. Take out the seeds and seed strings to discard. Scoop the stringy flesh into the bottom of the casserole dish, spread the sauce with meat over the top and sprinkle Parmesan cheese liberally over the top. Cover with foil and bake at 350 for 15 minutes or just broil to melt the cheese.