Meal one was lunch…..chicken salad in avocado halves.
Meal two ……. tonight’s Chicken/Spaghetti Squash
1/2 large spaghetti squash
1 clove garlic, finely chopped
1 tsp fresh thyme
1 tsp finely chopped fresh Italian parsley
2 cups chopped rotisserie chicken
8 mushroom caps – sliced
1/2 cup sliced onions
1 cup fat free half and half
hand full of grated parmesan cheese
To cook the squash:
Cut squash in half and remove seeds. Place both halves in large baking pan. Sprinkle with salt and pepper. Chop garlic, thyme and parsley together and sprinkle over squash. Daub a little bit of butter on each half. Pour about an inch worth of water in bottom of baking pan and cover loosely with foil. Bake at 425 for about an hour, or until the squash separates into spaghetti like strands when forked. Let squash cool so it can be handled and remove all of the spaghetti from one half.
Melt 1 tbs of butter in a large sauté pan. Add mushrooms and onions. Saute until onions are translucent. Add chicken, half and half, a couple of dashes of soy sauce (low sodium) and parmesan cheese. If the sauce is a bit too thin it can be thickened with a little bit of cornstarch. Add the spaghetti squash and combine.
Now to think of what to do with the other half of the squash, and the rest of the chicken.