Ingredients

• 1 - spaghetti squash, halved
• 4 cup - bell peppers, chopped
• 4 - chicken breasts, cubed
• olive oil
• 1/2 cup - oregano
• 1/2 cup - basil
• 2 tbsp. - garlic powder
• 1 bay leaf
• 4 cups - Vegetable Broth
• Optional:
• 2 tbsp. - ckicken base.

Directions

• 1. Preheat oven to 400 F.
• 2. Cut spaghetti squash in half, lenghthwise and remove innards using a spoon.
• 3. Sprinkle 1 tbsp of garlic powder on each half of the squash.
• 4. Place squash in the oven for 35 minutes, or until the flesh is tender.
• 5. Toss diced peppers in a large bowl with oregano and basil.
• 6. In a large stock pot, add olive oil until the bottom of the pot is covered.
• 7. Add bell peppers to pot and cook on high until the peppers begin to sweat, stirring occassionally.
• 8. Add chicken, broth and bay leaf to the pot and continue to cook on high untill chicken is cooked through. (Add chicken base at this time if you plan to use it.)
• 9. Remove Squash from the oven once it is tender and scrape the flesh using a fork.
• 10. Once the chicken is cooked through, remove pot form heat. Once the broth has ceased boiling, add squash to the pot and cover for 5-10 minutes, allowing the noodles to seep in the broth. Alternatively, you may add the noodles to a bowl and cover with broth, checken and peppers.

Photos