Time: hands on 30 minutes; total time: 1 hour
3 lb spaghetti squash, quartered and seeded
1 tsp olive oil
1 lb boneless, skinless chicken breast, trimmed and cut into ½ inch thick strips
¼ cup minced onion
1 pear, cored and sliced ¼ inch thick (Tip: to prevent sliced pear from browning, place in a bowl of cold water; drain when ready to use.)
1 tsp dried sage
Salt and Pepper to taste
Fresh Parsley, chopped
Preheat oven to 375°. Place squash cut side down on a foil-lined, rimmed baking sheet. Add ¼ inch water to sheet. Bake for 30 minutes, then turn the squash over, cut side up. Bake another 30 minutes or until edges are golden brown and squash is easily pierced with the tip of a sharp knife. Set aside until just cool enough to handle.
In a large nonstick skillet, heat oil on medium. Add chicken and onions, cook for 2 minutes. Add the pear and sage. Sauté, stirring occasionally, until chicken is cooked through, about 5 minutes. Transfer chicken, pears and pan drippings to a large bowl.
With a fork, scrape stringy squash flesh from skin, separating into strands. Add squash flesh to bowl with chicken mixture. Add salt and pepper to your taste. Toss to combine. Sprinkle with fresh parsley and serve.