Step 1

Preheat oven to 400 degrees

Step 2

Cut spaghetti squash in half lengthwise and put face down in baking dish with 1 inch of water

Step 3

Bake until squash has softened enough to scoop out (about 25-35 min). You can test it by pushing on back of squash and it should indent.

Step 4

Put chicken breast in pot and cover with water, boil for 10 min

Step 5

When chicken is done cooking remove from water let cool a few minutes and then shred using a fork or your fingers and set aside

Step 6

Heat skillet to med/high heat and add cooking oil graded carrot and graded zucchini and let sauté until oil turns yellow from carrots

Step 7

Add spices and peas and sauté another 5 min

Step 8

Add basil and shredded chicken spaghetti squash innards and mix together

Step 9

Add some more garlic infused oil if nessisary

Step 10

Serve with parmesan cheese sprinkled on top

Step 11

Enjoy!