Ingredients
1 medium spaghetti squash (about 4 pounds)4 boneless skinless chicken breast halves (6 ounces each) 2 tablespoons minced fresh parsley, plus more for topping1 tablespoon minced fresh oregano or 3/4 teaspoon dried oregano1 tablespoon minced fresh basil or 3/4 teaspoon dried basil2 tablespoons olive oil1 jar (14 ounces) pasta sauce1/2 cup shredded mozzarella cheese1/4 cup grated Parmesan cheese
Preparation
Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly.
Meanwhile, sprinkle chicken with parsley, oregano and basil. In a large skillet, heat oil over medium heat. Add chicken; cook 7-9 minutes on each side or until a thermometer reads 165°. Stir in pasta sauce; sprinkle with cheeses. Cover and cook until cheese is melted, 3-5 minutes.
Separate strands of squash with a fork. Serve with chicken and sauce. If desired, top with chopped parsley.
