Chicken & broccoli “spaghetti” squash recipe

Ingredients

• 1 whole spaghetti squash (yields about 5 cups of strands)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth, divided
• 1/3 cup chopped sun-dried tomatoes (not in oil)
• 2 cups broccoli florets
• 4 (4-ounce) boneless, skinless chicken breast cutlets, grilled and cut into ½-inch strips
• ¼ cup grated Parmesan cheese
• 1/8 teaspoon black pepper
• 1 teaspoon pine nuts

1. Fill a soup pot with 1 inch water and place whole squash in pot. Bring to a boil over high heat, cover, and cook 20 to 30 minutes, or until squash is tender when pierced with a knife. Remove to a cutting board and allow to cool slightly. Cut squash in half lengthwise, then use a spoon to remove and discard seeds. Scrape inside of squash with a fork, shredding into noodle-like strands; set aside.
2. In a large, deep skillet, over medium-high heat, heat oil. Add garlic and sauté 1 minute. Add ¼ cup broth, sun-dried tomatoes, and broccoli, and cook 5 minutes.
3. Add chicken, remaining broth, Parmesan cheese, and pepper. Reduce heat to medium-low and simmer about 3 minutes, or until heated through.
4. Spoon chicken mixture over spaghetti squash, sprinkle with pine nuts, and serve.