Twice Baked Squash Boats

Ingredients

• 272 g skinless boneless chicken breast
• 1/4 cup parmesan cheese
• 2 tbsps butter
• 2 large celery stalks
• 1 large onion
• 1 lb mushrooms
• 1 medium sweet pepper
• 32 oz spaghetti squash whole

Directions

1. Take two spaghetti squashes and cut them in half, de-seed them. Turn them upside down on a microwaveable plate. Microwave on high until fork tender (15 mins).
2. Chop chicken breast into very small pieces (1/2" pcs) and pan-fry with a bit of butter until no longer pink. Set aside.
3. Chop all vegetables (onions, celery, sweep pepper and mushrooms) and panfry with a bit of butter until tender. Leave in the pan.
4. Take cooked squash and spoon out almost all of the cooked meat leaving some behind. Don't scrape right to the skin. Add it to the cooked vegetables. You're making a squash boat.
5. Add the cooked chicken to the pan of vegetables. Break up the spaghetti squash if it's still in chunks. Add the parmesan and pan fry until heated through. Reserve a tbsp of parmesan for sprinkling.
6. Spoon the vegetable / chicken mixture into the (4) boats, dividing evenly. Sprinkle with reserved parmesan.
7. Bake until heated through and just starting to crisp around the edges and brown the top.
8. Serve with a side salad.