By: Olivia Monardo

Fall is finally upon us, and there is no better way to welcome it than with this seasonal spaghetti squash dish. Not only is this recipe quick, healthy, and delicious, but it is the perfect way to rid your fridge of any leftover vegetables that have been hanging out since your last trip to the grocery store.

Ingredients

• 1 spaghetti squash
• 1 chicken breast
• Your favourite cold veggies
• Tomato
• Avocado
• Your favourite cold veggies
• Carrot
• Asparagus
• Seasonings
• Salt, pepper, garlic salt, dill, mint leaves, and oregano

Cooking Instructions

1. Cut the squash in half, scoop out its seeds, and place it in 2 cups of water to bake for 45 minutes at 350 degrees.
2. Once it finished baking, use a fork to scrape out the insides. They should look like skinny noodles. If the noodles don’t scrape out easily, put the squash back into the oven for 10 more minutes.
3. Heat oil in a pan and add chopped garlic.
4. Add the squash to your pan and season to your liking. I used salt, pepper, crushed garlic cloves, two minced mint leaves, and oregano.
5. Sauté your favourite warm veggies (carrots, onions, asparagus, etc.) on low heat using a little bit of lemon juice.
6. Slice your raw chicken into strips and season to your liking using the classics: salt, pepper, garlic salt, and oregano.
7. Cook chicken in a hot pan for 15-20 minutes on high heat.
8. Mix the warm veggies and chicken with the squash and toss together using a little bit of lemon juice.
9. Add your cold veggies (tomato and avocado) on top and voila! You have created the perfect fall meal that will satisfy your carb craving and impress your parents at the same time.