Spaghetti Squash with Chicken and Pink Sauce

Ingredients:

1 large Spaghetti Squash

5-6 chicken breasts

1 jar of your favorite Alfredo sauce (I used Rao’s Alfredo Sauce)

1/2-1/3 cup of Rao’s Sensitive Marinara

1 TBS Cavender’s Greek Seasoning

EVOO

1/4 cup shaved Parmesan

1 TBS fresh parsley

Salt and pepper to taste

Instructions:

Preheat oven 400°

Cut Spaghetti Squash lengthwise

Scoop out seeds

Drizzle with EVOO and S&P

Roast in the oven cut side down for 45-50 minutes

Sauté chicken breasts in a Dutch oven and a little bit of EVOO. I seasoned my chicken with Cavender’s Greek Seasoning. Typically 6 minutes each side until fully cooked.

Set chicken breasts aside.

Scrape up the chicken bits in the base of the Dutch oven with 1/4 cup of water and a wooden spoon.

Add in the Alfredo Sauce to the pot.

Then add in 1/2-1/3 cup of Marinara sauce. Stir and simmer on low while your squash is roasting.

Cut your chicken into small pieces.

Once the squash is cooked. Turn them over and scrape the squash with a fork getting all of the squash away from the sides. Creating a bowl of squash. Top with chicken and pink sauce. Add a sprinkle of shaved Parmesan and fresh parsley.

Enjoy!!