"Spaghetti" & Chicken

I am fortunate enough to work at home on Tuesdays and Thursdays which allows me the opportunity to cook dinner.  Other days I work 25 miles from home and I have class so I don't get home until 10pm - needless to say, cooking rarely happens those days!

So what did we eat tonight?  Mmmmmm....it was so good!

"Spaghetti" & Chicken

"Spaghetti" & Chicken with cheese

I will give a disclaimer - after your first 30 days, you may reintroduce some dairy if your body tolerates it.  We really missed cheese, so on occasion we indulge in organic raw cheese from grass-fed or pasture-raised cows.

Recipe for tonight:

Spaghetti:

Cut a spaghetti squash in half

Clean out the seeds

Lightly brush open side of each squash half with olive oil (we use an olive oil sprayer)

Place open side down on a baking sheet

Bake at 425 for 30 minutes

Let cool until just warm then take a fork and shred it into spaghetti

Sauce:

2 cans of organic tomato sauce

1/2 can of organic tomato paste

1 tbsp of minced garlic

1/8 cup minced onions

1 tsp honey

1 tbsp oregano

1 tsp of sea salt
1 tsp of basil
2 turns of a black pepper mill
2 tbsp dried parsley
Simmer for about 10 minutes covered on medium low

Chicken:
We used both chicken thighs and breasts
Lay flat on a broiling pan or baking sheet
Turn the salt grinder a half turn on each piece of chicken
Do the same with the pepper grinder
Use 1/2 tsp of oregano on each breast
Broil for 10 minutes & turn over
Repeat seasoning on other side
Broil for 15 minutes

To assemble - put the "spaghetti" on a plate, place the chicken, and then drizzle the sauce over.  If using cheese, add the freshly grated cheese to the top.  Enjoy!