Spaghetti Squash with Chicken and Sun-Dried Tomatoes

I've made this recipe twice in the past couple of weeks! I found it on Pinterest (here is the link to the original site).

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.