Instructions

• 1

  Wash the outside of the spaghetti squash and pat dry. Prick squash in a few places with a knife or fork. Partially cook the squash, uncovered, in the microwave, on HIGH, for 5 minutes.

• 2

  Remove squash from the microwave using oven mitts or dish towels. Place the squash on a cutting board, and allow to cool for 1-2 minutes. Use a chef knife to cut the partially cooked squash lengthwise in two halves. Scrap the seeds, not the squash strands, out with a grapefruit spoon or spoon. Discard the seeds. Drizzle the partially cooked squash with 1/2 TBSP flavored olive oil, and sprinkle with 1 TSP Kevin’s seasoning.

• 3

  Place seasoned squash downward on a microwave safe dinner plate or large bowl. Sprinkle squash with 2 TBSP water, and cover tightly with plastic wrap. Microwave the squash for 4 minutes then check doneness with a fork. If needed, continue to cook at 1 minute increments until spaghetti squash is desired tenderness.

• 4

  Remove spaghetti squash from the microwave. Transfer squash to a cutting board, and cool for 2 minutes. Use a fork to scrape the squash strands into a serving bowl, and toss. Season to taste. Cover the bowl, and keep warm until serving.

  Change it up! Garlic, Lemon, or Mediterranean Olive Oil tastes delicious on spaghetti squash noodles.

• 5

  Break chicken strips apart by massaging chicken pouch before opening. Cut open pouch, thoroughly drain chicken broth, and discard.

  Cooking Tip! Pat chicken with a paper towel to prevent splattering oil.

• 6

  Heat the skillet over MEDIUM-HIGH for 1 minute, and add 1 TBSP cooking oil. Add mushrooms and red bell pepper, stirring frequently, cook for 2 minutes or until slightly soft. Scoot vegetables to the side, and add chicken. Cook chicken for 1-2 minutes on each side until lightly brown.

• 7

  Reduce heat to LOW, pour sauce into skillet, combine chicken, mushrooms, red bell pepper, 1 TBSP parsley and lemon juice. Stir and cook for about 1 minute, until well coated with sauce. Let stand for 1 minute before pouring Marsala Chicken over warm spaghetti squash. Sprinkle with remaining parsley and serve.

  Change it up! Chicken Marsala is delicious when served on a bed of sautéed Chinese Cabbage!