INGREDIENTS:

1 Spaghetti Squash

1 Zucchini and 1 Yellow Squash

1 Red Pepper

Fresh Grilled Chicken or Pre-Cooked Frozen Chicken Strips (which is what I used, quick and easy!)

1 Jar of Marinara (I use Trader Joe's or Muir's Organic)

EVOO (Extra Virgin Olive Oil)

2-3 Dashes of Garlic Powder, Pepper, Red Cayenne Pepper and Turmeric

Preheat Oven to 375. Cut Spaghetti Squash in half and place on baking sheet spaghetti side Up. Drizzle with EVOO and spices and cook 30-40 minutes of until done. Spaghetti noodles should be soft.  Meanwhile, cut and sauté veggies in skillet with EVOO and sprinkle with preferred spices. Sauté on medium heat for 5-8 minutes. Set Aside and heat precooked chicken (or cook fresh chicken) in skillet on medium 5 minutes or until tender. Heat marinara sauce over stovetop until warmed.

Once spaghetti squash is done, scoop out center with a fork and place on serving dish. Top with marinara sauce, chicken and veggies.

This is a delicious and nutritious, CLEAN alternative to traditional spaghetti noodles, but without the starchy carbs.