- Spaghetti squash (I only used half of one and it was plenty for one meal and leftovers, but for one person.)
- Tomatoes (any kind you want)
- Olive oil
- Garlic powder, salt & pepper
Preheat the oven to 425 degrees. Cut the squash in two, then drizzle/brush the halves with olive oil and garlic powder. Chop up the eggplant and tomatoes into similar sized cubes, not too big so they cook down quickly. Throw them into a bowl, drizzle with olive oil, garlic powder, salt, pepper and a little water (to soften the eggplant). Put the squash, eggplant and tomato onto a pan and throw into the oven for 35 minutes.
I took the eggplant and tomatoes out at about 30 minutes. Then, threw them into a saucepan with onions, shallots and garlic (pre-chopped from Trader Joes), spinach and diced chicken (pre-cooked from TJs!) and let simmer until the squash was done.
Once the squashes are done, take a fork and start at either end of the squash halves, combing the squash with the fork prongs. It will just naturally come off like spaghetti. Easy peasy!
Throw everything into a bowl and mix together. Inhale and enjoy.