1 Spaghetti Squash
1 Jar Rao’s
1 c shredded chicken (I prefer this & I use 1 can)
Onion and garlic pepper
Salt and pepper
Pre-heat oven on 400! Microwave the spaghetti squash for 5 minutes..doing this cuts down baking time and makes it SO MUCH EASIER to cut through the spaghetti squash. If you’ve cooked with one before and didn’t microwave, you know how difficult it is! After you have microwaved the squash, cut in half and spoon out the seeds. Put the squash in a baking dish face down. Fill the dish up with water until it is touching the squash. Bake for 15 minutes..remove from oven and bake for another 15-20 minutes face up. While these are baking, in a medium mixing bowl pour the marinara sauce and shredded chicken in a bowl and mix together. Outline the halves with a spoon and start spooning out all of the squash into another baking dish OR pour the water out of the dish you previously used and re-use that. Once you have all of the “zoodles” removed from the halves and in a baking dish, season with a sprinkle of onion powder, garlic powder, salt and pepper. Add the sauce+chicken to the baking dish. Evenly spread it throughout the “zoodles”. Top with a little bit of parmesean/mozzarella and bake for another 10 minutes or until sauce is bubbling! Enjoy!