1 1/2 pound boneless skinless chicken breast, Cut into the medallions and lightly tenderized. I use Cage free and hormone free
One medium to medium large organic spaghetti squash
2 full cups of sliced of tomatoes either Campari, Pomodoro, grape, or heirloom.
One medium to large organic sweet potato. I used Garnet.
1/4 cup balsamic vinegar.
3 smashed garlic cloves
1/4 cup of minced onion
Fresh or dried Italian herbs.
1 teaspoon Garam Masala
One large Haas avocado
One heaping teaspoon of organic coconut oil
3–4 tablespoons of extra-virgin olive oil. The greener the better.
Optional: fresh shredded Parmesan cheese
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Stick a knife or fork into a medium to large organic sweet potato. What I used was called a organic Garnet potato. Until knife runs cleanly through the potato bread
While your potato is cooking we can attempt to kill the squash.
First, get the biggest thickest knife you have and prepared to do some expert cutting.
Stand spaghetti squash in a north to south way on your counter. Place large butcher knife next to the stem of the spaghetti squash stick it in and start banging, stabbing, sawing, pounding, praying, cracking the spaghetti squash in half. Use alternate methods or all of those and one combination.
My daughter suggested throwing it up against the wall, but we want one intact wall and we want our spaghetti squash in only two pieces.
And if your spaghetti squash goes through your drywall, I am not held responsible.
It is a gourd and acts like a gourd.
Remove seeds and string membrane out of the center of the squash. Place in your microwave and covered with a sheet of waxed paper.
One medium size spaghetti's sqash takes approximately 12 to 15 minutes in your microwave. Depending on the size and wattage of your microwave and the thickness of your squash.
What a fork goes all the way through the flesh, she is done.
Meanwhile, take thinly sliced medallions of boneless skinless chicken breast. I also lightly tenderize them. Melt your coconut oil with your Garam masala, minced onion, smashed garlic salt-and-pepper.
When chicken is browned on both sides add approximately 3-4 cups of filtered water, balsamic vinegar, fresh or dried Italian herbs. IE basil oregano and finally minced rosemary. 2 cups of sliced tomatoes. I used the Campari tomatoes but you can use Pomodoro's, or a sliced heirloom tomato.
Let simmer for 15 to 20 minutes covered.
While the chicken is simmering, peel and cube your Sweet potato and place into a bowl. Drizzle about 1 to 2 tablespoons of olive oil to coat each individual piece.
Place cut squash on the counter and run a fork starting from the north end and down into the south. You should now have long strands of spaghetti like squash. Repeat until you have reached the underside of the flesh membrane and continue all throughout each of the 2 pieces of squash.
Place the spaghetti squash into the same large bowl with the sweet potato, add 2 tablespoons of olive oil and gently combine both ingredients.
Cube your large Haas avocado to add to your plate.
Take your simmering tomato/chicken mixture and pour over the spaghetti squash and potato.
You could add Parmesan cheese at this point if you prefer, or just dress with some fresh herbs.
It is healthy for you, full of vitamins, protein and lower in carbs.
