Spaghetti Squash w. Broc and Chicken

I am in LOVE with this new dish! It is so fresh, full of veggies, but delicious and satisfying.

Photo/Recipe barrowed from Ruffles&Truffles

Ingredients:

1 medium size spaghetti squash (about 2lb)

1/3 cup sundried tomatoes, chopped

4 cloves garlic, minced

1 cup frozen peas

1 broccoli crown, chopped

2 chicken breasts, grilled and sliced

1 tbsp extra virgin olive oil  (only if needed for pan)

1 cup chicken broth

grated parmesan cheese (about 1/4 cup or less)

salt/pepper, to taste

Instructions:

1. Preheat oven to 375 degrees F.

2. With a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon. Place squash halves cut side down on a baking sheet; bake for 45 minutes. Let squash cool.

3. Using a fork, scrape the inside of the squash to remove strands.

4. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute one minute, then add spaghetti squash and saute an additional 2 minutes. Salt and pepper to taste.

5. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli. Saute 5 minutes.

6. Add peas, grilled chicken, and remaining 3/4 cup chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).

7. Reduce heat to medium-ow. Cover skillet and simmer for about 3 minutes.

8. Serve with fresh shaved parmesan cheese.