Spaghetti Squash Primavera

I usually prefer to follow a recipe, however for dinner last night I decided to wing it. How could I go wrong with a fridge full of leftover fresh vegetables and a giant Spaghetti Squash? The outcome was delicious! Unfortunately, I do not have a picture since our camera was out of batteries...

Ingredients

½ yellow squash, cubed
½ zucchini, cubed
¼ eggplant, cubed
1 chicken breast, cubed
1 spaghetti squash, halved and baked (see below)
2 garlic cloves, minced
½ yellow onion, chopped
1 tbsp oregano, thyme, sage, chopped
1 tbsp olive oil
½ cup tomato sauce
splash of red wine
salt and pepper

Spaghetti Squash

Preheat oven to 400 degrees.
Cut squash in half. Discard seeds. Place squash cut-side-down on non-stick baking sheet. Bake for approx. 40 minutes or until tender.

Primavera

Heat olive oil in a large pan. Add garlic and onion. Cook for approx. 2 minutes on medium heat. Add chicken and continue to cook for approx. 5 minutes. Stir in yellow squash, zucchini, eggplant. Add tomato sauce and splash of red wine and continue to stir. Add herbs and salt and pepper. Cover and simmer on medium-low heat for approx. 10 minutes or until vegetables are tender and chicken is cooked through.

Gently spoon the spaghetti squash onto plates. The squash should come out of the shell easily with a fork and resemble long strands of spaghetti (hence the name). Spoon primavera mixture on top of the squash. Top with freshly grated parmesan cheese. Serve with warm crusty bread and red wine (merlot)!

Serves 2 (+ leftovers)