This dish uses a neat substitute for an otherwise traditional spaghetti recipe. Keep reading and then go try it!

You will need:

• - 2½ to 3 pounds spaghetti squash (makes about 5 cups of "spaghetti")
• - 1 to 2 tablespoons olive oil
• - 1 medium onion, chopped
• - 2 cloves garlic, minced
• - ½ cup finely chopped fresh parsley
• - ¼ cup dry white wine or water
• - Freshly ground pepper
• - Parmesan cheese (grated)
• - Fresh lemon zest (optional)
• - 8 oz. grilled chicken breast slices

How to prepare the "spaghetti":

• 1. Preheat oven to 350 degrees F
• 2. Wash squash and cut in half lengthwise.
• 3. Remove and discard the seeds.
• 4. Place squash, cut sides down, on a greased or oil-sprayed baking pan.
• 5. Bake for about 45 minutes or until squash is fork-tender.

Preparation:

• 1. Saute the onion, parsley and garlic in olive oil for about two minutes.
• 2. Add wine or water. Bring sauce to a boil, then simmer about five minutes.

Using a fork, rake the squash strands down to the skin. Place squash in serving bowl; add sauce and toss well. Toss in the grilled chicken and sprinkle with the cheese.