Spaghetti Squash with Chicken and Veggies

Spaghetti Squash with Chicken and Veggies
serves: 4

2 lb spaghetti squash
1/3 cup sundried tomatoes, chopped
4 cloves garlic, minced
1 cup frozen peas
2 cups broccoli florets
3 cups cooked and chopped boneless, skinless chicken breasts (can use terrorist chicken to save time)
4 tsp. extra virgin olive oil
1 cup chicken broth
2/3 cup grated parmesan

Preheat oven to 375. Cut squash in half lengthwise. Remove seeds. Place cut side down on baking sheet & bake for 45 minutes. Let cool. Using a fork, scrape to remove strands.

In a deep skillet heat olive oil over medium-high heat. Add garlic and cook 1 minute, stirring constantly. Add spaghetti squash and cook 2 minutes. Add salt & pepper to taste. Add chicken broth, tomatoes and broccoli. Saute for 5 minutes. Add peas, chicken and parmesan cheese. Reduce heat to medium-low. Cover and simmer 3 minutes. Serve warm!

If you are following the 21 Day Fix nutrition plan, each serving is 2 green, 1 red, 1 tsp. and 1/2 blue container.