Roast... Part III ...

Okay, so the chicken roast was much more to my liking than the beef roast.

Especially with yet another hearty helping of asparagus. 

Gosh, I just love that stuff.

And I don't mind eating the same thing several times in a week. (Which is very beneficial with this lifestyle of eating.)

However, I just kept wondering how this lovely chicken and its flavorful robust sauce might taste on spaghetti squash.

So, thought "What the hay. Don't know until you try."

I've still only had spaghetti squash the one time, a while back, when I made a fresh pesto to mix in it and then, with the leftovers, added some tomatoes and chicken to it. And it was quite tasty.

I think the thing that keeps me from messing with spaghetti squash too often is the cutting of it. It can be a bit of a pain; though not as difficult as I had remembered. 

It's comparable to cutting a pumpkin in half. But, not half as messy.

So, I gave it another crack. And was really glad I did.

I think I did a better job of cooking it this time (was a little more generous with the olive oil and cooked them cut-side up for the first 30 minutes, then faced down the remaining 30). And I really enjoyed the heartier sauce over it than just the pesto like I had done the last time.

Sure, it tastes like clean-eating. You know it's not pasta. But, it's funny... I swear, sometimes, you can just about actually hear your body thanking you. Knowing you're eating what you were intended to eat all along. 

The evolution of Chicken Stew. Top Right: Roasted Chicken / Vegetables, Bottom Left: Chicken Stew (just the chicken all pulled off the bone in bite-sized pieces, thrown back in with the original sauce and vegetables), Top Left: Spaghetti Squash (cut in half, drizzled with Olive Oil and sprinkled with s/p and cooked at 375 deg for an hour), Bottom Right: Strained Chicken Stew over Spaghetti Squash and sprinkled with a bit of Swiss Cheese - YUM!