Ashley Shawna 
Delicious hardy meal that's bound to satisfy all your pasta cravings. If you want to go meatless, sub out the chicken for some tofu.
Preheat oven to 375˚ degrees.
Combine olive oil with salt and pepper in small brush, and coat the flesh of the spaghetti squash.
Place face down on the baking sheet, and bake for 40-45 minutes, or until skin can be easily pierced.
While the squash is cooking, heat avocado oil in a large pan. Add the onion and cook for 5 minutes, or until they become translucent.
Add chicken breasts, moving frequently. sprinkle salt and pepper over top. cook for another 5 minutes. Add the garlic, and cook for an additional 5 minutes, or until chicken is fully cooked.
Add tomatoes, peppers, mushrooms and spinach. Cook until spinach has wilted.
Add marinara sauce, basil, and crushed red pepper, and stir until the fully combined. Remove from stove top and set aside.
Once the squash has finished cooking, remove from the oven and let sit for a few minutes to cool.
Shred the inside of each squash, all the way through to the bottom without penetrating the skin.
Pour the sauce over the shredded squash, top with parmesan cheese, and serve.
Ingredients
Directions
Preheat oven to 375˚ degrees.
Combine olive oil with salt and pepper in small brush, and coat the flesh of the spaghetti squash.
Place face down on the baking sheet, and bake for 40-45 minutes, or until skin can be easily pierced.
While the squash is cooking, heat avocado oil in a large pan. Add the onion and cook for 5 minutes, or until they become translucent.
Add chicken breasts, moving frequently. sprinkle salt and pepper over top. cook for another 5 minutes. Add the garlic, and cook for an additional 5 minutes, or until chicken is fully cooked.
Add tomatoes, peppers, mushrooms and spinach. Cook until spinach has wilted.
Add marinara sauce, basil, and crushed red pepper, and stir until the fully combined. Remove from stove top and set aside.
Once the squash has finished cooking, remove from the oven and let sit for a few minutes to cool.
Shred the inside of each squash, all the way through to the bottom without penetrating the skin.
Pour the sauce over the shredded squash, top with parmesan cheese, and serve.
