Spaghetti squash with chicken

Preparation – 20 minutes

Fill a medium saucepan with water and bring to the boil. Remove any excess fat and sinew from the chicken breasts and cook them in the simmering water for around 20 minutes.

While the chicken is cooking, peel and finely chop the onion and garlic. Top and tail the courgette, and dice finely.

Remove the cores from the tomatoes and chop the tomatoes into bite-sized pieces. Finely chop the parsley. Remove the chicken breasts from the pan and use 2 forks to tear it into pieces.

Cut the spaghetti squash in half and remove the seeds with a spoon, then use a fork to loosen the “spaghetti” squash flesh inside.

Preheat the oven to 200 degrees Celsius and line a baking tray with baking parchment.

Finishing the spaghetti squash with chicken – 40 minutes

Heat a dash of olive oil in a large frying pan and sauté the onion and garlic for a few minutes. Add the diced courgette and cook for a few more minutes, then add the tomatoes.

Stir in the “pulled” chicken, along with the spaghetti squash and season with salt and pepper.

Stir in the fresh parsley, keeping a little aside for garnish.

Stuff the squash with the filling, and place it on the lined baking sheet. Top with a layer of grated mozzarella and Parmesan.

Bake the spaghetti squash until golden brown, and cooked through (around half an hour). The exact baking time will depend on the oven and the size of the squash. Enjoy your meal!