Don’t get me wrong, I absolutely love whole grains! However, fall means squash harvest! I can’t get enough squash – of any variety! Here is my favourite way to eat spaghetti squash: lean Saskatchewan-raised chicken, crushed tomatoes and homegrown squash!

Ingredients

1 large or 2 medium spaghetti squash

2-3 boneless skinless chicken breasts

1/2 cup red onion, chopped

1 tbsp canola oil

4 cloves garlic, minced (2 tsp of jarred minced garlic)

1 can crushed tomatoes

2 tsp balsamic vinegar

1/2 tsp basil

1/2 tsp oregano

Sprinkle of cayenne 

Lots of pepper

Flaked Parmesan cheese

Instructions

1. Preheat oven to 375 degrees. Place chicken in glass cookware and place on the bottom rack of the oven. Next, slice the spaghetti squash in half and place on a tin foil lined baking sheet. Place in the middle of the oven, above the chicken. Bake for 30-40 minutes, until just tender. 

2. Slice onion and set aside. When squash and chicken are close to being done, heat canola oil over medium heat in a large sauté pan and add onion; cook until softened. Add garlic and sauté for another minute. Add crushed tomatoes, herbs and balsamic vinegar and stir. 

3. When the squash is tender, remove from oven and let cool for five minutes. Using a fork, scoop out the squash so it looks like spaghetti noodles.   Add squash to tomato sauce when heated and just beginning to boil. 

4. When chicken is fully cooked, slice into bite-sized pieces and add to mixture. Serve with Parmesan cheese. 
Bon appetit!