The Sweet Life Recipes - Main Fare

Few Ingredients, Many Compliments:
1-2 large spaghetti squash
1 ½ lb. boneless skinless chicken breasts
1 to 2 T. light olive oil
Sea salt
Pepper
½ a white onion, finely diced
3 cloves garlic, minced or pressed
1 (14oz.) can chickpeas, rinsed
1 c. chicken broth ( I prefer reduced sodium)
2 c. diced tomatoes, canned or fresh, drained
10 Kalamata olives, chopped
White wine vinegar

Pierce squash with a fork and place in an ungreased baking pan. Bake at 375° for 45 to 60 minutes. Cut chicken into chunks and place in a non-stick skillet with olive oil. Cook on high heat until lightly browned, season with salt and pepper. Reduce to medium heat and add onion. Sweat onions before adding garlic and cook for another minute or two. Just until fragrant. 

Add chickpeas and chicken broth and bring to a boil. Cook for 5 minutes or until pan contents have cooked down about 50%. Mix in tomatoes and cook for another 2 to 4 minutes. Add olives and vinegar to taste.

Remove squash from oven with fork inserted in the side pierces easily. Allow squash to cool before cutting in half and scooping out seeds. Using a fork, separate strands into spaghetti. Serve stew over squash.