Marinade Chicken Breast (overnight is best!) I like to use olive oil, coconut aminos, balsamic vinegar, and a basic spice blend.
I find that softening the spaghetti squash in the microwave by cooking it for a few minutes makes it WAY easier to cut.
Pierce the spaghetti squash in several spots with sharp knife and microwave on high for 5 minutes.
Cut squash in half lengthwise. Scoop out seeds and pulp. Brush with olive olive oil and sprinkle with salt and pepper. Microwave an additional 7-10 minutes.
Drain the water and allow the spaghetti squash to cool enough that you can touch it.
Scrape the spaghetti squash "noodles" out of the squash using a fork.
Set aside on a large platter.
Grill Chicken Breasts and slice.
Heat olive oil in a pan over medium heat. When oil is hot, add garlic and stir for about 30 seconds to 1 minute. Careful not to overbrown the garlic! Add tomatoes and basil and a pinch of Stevia if you like. Stir for about 2 minutes.
Add tomato mixture and sliced chicken on top of the "spaghetti". Sprinkle with extra salt and Pepper to taste.
Top with fresh basil and grated parmigiano-reggiano.
Enjoy!
This recipe is surprisingly simple yet so full of flavor.
You can mix up the protein as well - try using shrimp, bacon crumbles, or chicken thighs.
We usually serve it with a fresh and simple Cesar salad.