Ingredients:
Spaghetti Squash
1lb Chicken breast
Splash of Heavy Cream
1 Pkg of Baby Bella Mushrooms
Diced Yellow Onion
Minced Garlic
1 cup shredded parmesan cheese
Salt and Pepper to taste
Chopped Fresh Parsley
Directions:
Pre Heat over to 425 Cut your squash in 1/2 lengthwise. Scoop out the seeds and strings then drizzle with olive oil and season with salt and pepper. Place face down on baking sheet and use a knife to poke some holes in the skin. Bake for 40 min (it's done when you can separate the strands with a fork).
While the squash is baking cook your chicken breast. I had left over chicken from pressure cooking a whole chicken the day before so I just cut the breast up into bite sized chunks. Place chicken to the side. In a large frying pan add some olive oil and turn heat on med high. Once the oil is hot add minced garlic and onions. Cook until onions are translucent. Reduce heat to med and add in the mushrooms once the mushrooms start to soften season with salt and pepper. Add chicken and reduce heat again to simmer.
Once the squash is done remove from the oven and flip over. Hold with an oven mitt and use a fork to separate the squash strands then add them to the pan with the mushrooms and add a splash of heavy cream. Slowly add in your parmesan allowing it to melt in between additions. Here I would add a splash of heavy cream between each to get the cheese to consistency I wanted. Sprinkle with some fresh chopped parsley and serve. Best if eaten immediately.
