Spaghetti Squash with Chicken, Zucchini and Olives

ny vegetable with the good sense to pose as a pasta is certain to be a hit with me. This veggie-laden dish packs in loads of flavor with roasted zucchini, red pepper flakes, lemon and olives.



2 yellow squash
2 small zucchini
olive oil
1/2 t garlic powder
kosher salt
black pepper
crushed red pepper flakes
1 large spaghetti squash
2 C roasted chicken
1 C kalamata olives, pitted
1 lemon

Preheat oven to 450 F. Slice yellow squash and zucchini in half lengthwise, rub with oil and sprinkle garlic powder, salt and red pepper flakes on cut side. Turn squash and zucchini cut side down, add cracked black pepper. Roast 10 minutes, allow to cool.

Meanwhile, cut spaghetti squash in half and remove seeds. Place cut side down in a microwave safe dish with a half C of water; cover dish plastic wrap. Microwave on high 10 minutes. Once cool, use fork to separate "spaghetti noodles" from outer skin.

Combine "noodles" with 2 T olive oil, zest and juice of one lemon, roasted vegetables, chicken, olives and salt and pepper to taste. Serve warm.