Fall Spaghetti

I love fall!  One of the main reasons I love it is because of the fabulous foods that come into season.  Spaghetti squash is a great fall alternative to the traditional pasta...

What you will need...

• 1 spaghetti squash
• 1 tbsp olive oil
• 1 tbsp butter
• 4 cloves garlic 
• 1 cup white wine
• as much baby spinach as you like (buy a bundle of fresh...cheaper and tastes better)
• 1 1/2 cups cooked, pulled chicken (from whole chicken in crock pot...we do this often...use the pulled chicken for more than one meal!)
• 1 tbsp thyme
• salt and pepper
• fresh parmesan cheese

Preheat your oven to 375*.  Cut the spaghetti squash in half long ways, which will be a bit difficult.  In a baking dish, put the spaghetti squash cut side down with about 1/4 inch of water in the dish, and cover with foil.  Bake for 45 minutes, then turn the squash over, cover, and bake about 15 more minutes.  Let the squash cool for a few minutes, then remove seeds with a spoon, and use a fork to pull the strings out. During the last few minutes of baking the squash, saute the garlic in olive oil and butter.  Add the chicken, salt and pepper, a bit of the thyme, and half the wine.  Add the spinach.  Add the rest of the wine and let it reduce.  Mix in the thyme and spaghetti squash.  Stir in some grated parmesan cheese...YUM-OLA!!!

Sides to think about...great with a spinach salad and garlic bread.

How many people can eat...4 if you serve it with a side or two.