Ingredients
Method
- Preheat the oven to 350°F.
- Place the spaghetti squash on a baking sheet (cut side down); pierce the rind with a fork in multiple places.
- Add 1/2 cup water to the baking sheet.
- Bake for 30-40 minutes or until the rind is soft.
- Place the onion in the bottom of the slow cooker; layer the chicken over the onions; spread the mushrooms on top.
- In a bowl, mix the tomato paste, spices, and water; pour over mushrooms.
- Cover; cook on low for 4-4.5 hour or high for 2.5 hours.
- Stir once or twice to break up the chicken.
- Serve over spaghetti squash.
*Notes: Remember to include ingredients when calculating daily intake allowances.
