Spaghetti Squash- where have you been all my life??

I used this recipe as the base for dinner tonight. It was really good!

I had never cooked a spaghetti squash in my life, nor eaten one.

First, I used a metal skewer to pierce the squash in many places all around. Then I put it on a jelly roll pan and baked it for about 45 minutes @ 400. Once done cooking and cool enough to handle I split it, removed the seeds and pulp, then scraped the flesh out with a fork.

I had thawed 2 large chicken breasts and sliced them thinly. These I sautéed in EVOO (extra virgin olive oil) with onion and garlic, a couple splashes of lemon juice and a couple splashes of Chardonnay and some sea salt.

When the chicken was done I put it aside in a bowl. I then followed the above recipe with the following changes:

- substituted EVOO for the vegetable oil

-finely diced about 1/4 of a red bell pepper and added it after the onions were softened

- simply chopped 2 mid-sized vine ripened tomatoes

-nixed the feta because I abhor it

-nixed the olives (ick!)

- easily doubled the basil because 1- I like it, 2- I have it growing out my ears

-added a light dusting of sea salt and a touch of pepper

I did toss the squash into the pan with everything else to warm it all up nicely. I did not add in all of the chicken to the finished product. I left about 1/3 of it out for other uses.

I was the only one who ate this for dinner as my husband had been traveling and was not hungry (though he liked the taste he had) and it was well after 8PM by the time I ate. The children had already eaten...pizza. :) Since I was famished I easily ate half of it.

I look forward to the rest for lunch tomorrow.