Spaghetti Squash with Grilled Chicken and Sun-dried Tomatoes

Source: http://tastykitchen.com/recipes/special-dietary-needs/spaghetti-squash-with-grilled-chicken-and-sun-dried-tomatoes/

Ingredients:

• 1 whole Spaghetti Squash
• 2 Tablespoons Extra Virgin Olive Oil
• 4 cloves Garlic, Minced
• 1 cup Chicken Broth, Divided Use
• ⅓ cups Sun-dried Tomatoes, Chopped
• 2 cups Broccoli Florets
• 1 cup Frozen Peas
• 2 whole Chicken Breasts, Grilled And Sliced
• ¼ cups Grated Parmesan Cheese
• 1 pinch Salt/pepper To Taste

Directions:

1. Preheat oven to 375 degrees (F).
2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
3. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
4. Using a fork, scrape the inside of the squash with the tines to remove strands.
5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
7. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).
8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
9. Serve on top of the squash strands with fresh shaved Parmesan 

Note: I accidentally added green peppers in here too, it was quite tasty!