Tomato Basil Chicken and Spaghetti Squash

I found this recipe on Pinterest and I am always looking for new ways to cook boneless skinless chicken breasts. I know my husband Robert loves tomatoes and garlic so I tried it. The first night I made it, he ate it AND had more! I know, big deal right? Wrong. Robert is almost harder to cook for than the younger boys! He hasn't tried spaghetti squash but this combination is my new favorite! Maybe he will in the future but for now I will be happy he is eating my cooking and not crap.

To make Spaghetti Squash:

Preheat oven to 375. Poke holes in squash with a fork to let out steam. Bake for 60 minutes or until skin is tender. Let it cool. Cut lengthwise. Use a spoon to scoop seeds and little strings, similar to how to clean a pumpkin. Use a fork to shred out spaghetti squash. It is ready to go!

For a little more flavor, the recipe I use says to put squash into a sauce pan with butter and garlic and cook for 2 minutes. If you like it a little less crunchy, cook a little longer. 

There are several ways to make both of these recipes healthier. You can cook the chicken in coconut oil and use wine or broth instead of butter. 

*If you are really short on time, like I usually am, I used canned diced tomatoes and pre-minced garlic.