Recipes

1. Preheat oven to 425°F.
2. Wash the spaghetti squash. Cut the squash long ways in half. Remove the seeds and discard. Drizzle the squash with olive oil and salt. Place on a baking sheet with the cut side down. Bake for 35 minutes.
3. While the squash is baking, cut the chicken into small cubes. Add 1 T of olive oil to the frying pan. Place garlic in the pan, and sauté. Add chicken. Sprinkle chicken with dry Italian dressing, and sauté until fully cooked.
4. Remove chicken, and place in a mixing bowl. Set aside.
5. Keep the frying pan with the chicken drippings. Add cream cheese until melted. Add 1 T olive oil, heavy whipping cream, ½ C mozzarella cheese and parmesan cheese, and stir. Simmer for 5 minutes.
6. While sauce is simmering, fork out the spaghetti squash from the shells into the bowl of chicken (keep the squash shells).
7. Remove the sauce from the heat, and pour over chicken and squash. Mix together, and spoon back into the squash shells.
8. Sprinkle with the remaining ¼ C of mozzarella cheese, and allow it to melt. Garnish with fresh parsley.

Serving Instructions: Enjoy with a large glass of milk!