Spaghetti Squash Boat with Chicken and Veggies

Preheat oven to 375°F.

Microwave spaghetti squash for 3 minutes to soften it for easier cutting.

Cut the squash in half lengthwise.

Spoon out the seeds and stringy pulp.

Spray a baking pan with olive oil.

Drizzle olive oil over the cut sides of the squash and season with spices, such as garlic.

Place the squash cut-side down on the pan and bake for 45-60 minutes.

Remove from oven and use a fork to scrape out the strands to form noodles.

Bake chicken separately until cooked.

Sauté tomatoes, peppers, onions, spinach, zucchini, and mushrooms with Italian seasoning.

Fill the squash boats with the baked chicken and sautéed vegetables.

Add feta cheese on top.

Drizzle with organic tomato sauce before serving.