Ingredients:
Directions:
Prepare all the needed ingredients and measure them as stated in the list above.
Slice the spaghetti squash in half lengthwise.
Scrape the seeds out using a spoon and discard them.
Image credit: MOMables-Laura Fuentes on Youtube
Using a fork, pierce through the skin of the squash 6 to 7 times.
Place one of the prepared squashes in a microwave-safe baking dish.
Meanwhile, pat dry the chicken breasts using some paper towels.
Heat olive oil in a large skillet over medium-high heat.
Add the seasoned chicken breast and cook for 6 minutes on each side, or until golden brown.
Sprinkle with lemon juice and turn off the heat when the chicken is ready.
Pour the half and half into a microwave-safe bowl and heat for a minute, or until warmed.
Melt butter in the same skillet over medium-high heat.
Then, add the garlic and cook for a minute while constantly stirring.
Next, slowly add the warmed half and half, Italian seasoning, and red pepper flakes.
Add in the parmesan cheese and stir until the sauce has slightly thickened.
Toss the chicken in the skillet with the sauce until it is evenly coated.
Turn down the heat to low and bring the mixture to a simmer.
On a plate, shred and scrape the cooked squash using a large fork.
Top it with the chicken and lemon-garlic sauce and sprinkle with freshly chopped parsley.
