Spaghetti Squash with Chicken and Sun-Dried Tomatoes
1 whole spaghetti squash
2 Tbsp. extra virgin olive oil
4 cloves minced garlic
1 cup chicken broth
1/3 cup sun-dried tomatoes
2 cups broccoli florets (I add a bit more)
1 cup frozen peas
2 whole chicken breasts, cooked and diced (rotisserie works fine)
1/4 cup grated Parmesan cheese
salt & pepper to taste
Cut squash in half, remove seeds, then cook in a 375' oven for about 45 minutes. Scrape the inside of the squash with a fork to remove the strands.
In a large deep skillet, saute garlic in olive oil for 1 minute. add 1/4 cup chicken broth, then tomatoes and broccoli. Saute for about 5 minutes.
Add peas, chicken, and remaining 3/4 cup chicken broth. Add Parmesan cheese. Reduce heat to medium-low. Cover and simmer for about 3 minutes.
Stir in spaghetti squash.