Spaghetti Squash with Chicken and Parmesan

I love squash!  I also love pasta...minus the carbs!  Spaghetti squash is a great trade off for pasta.

What You'll Need:

3 lbs. spaghetti squash that is quartered and seeded
1 tsp. olive oil - I like coconut oil for almost everything these days
1 lb. boneless, skinless chicken breast, sliced in thin strips
1 tsp. dried sage
2 tbsp. minced chives (fresh)
3 oz. shave Parmesan cheese
Aluminum Foil

• Preheat oven to 375 F.  Place squash cut side up on baking sheet (or pan) lined in foil.  Make sure to use a rimmed baking sheet.  Add 1/4 inch water to the baking sheet.  Bake until edges are golden brown and squash is easily pierced with knife or fork.  Around 30-35 minutes.  Set aside until it's cool to handle.
• In a large nonstick skillet, heat oil on medium.  Add chicken and cook for 2 minutes.  Flip chicken and add sage.  Cook chicken thoroughly.  Transfer chicken into a large bowl.  
• Scrape stringy squash flesh from skin and separate into strands.  Add squash strands into bowl with chicken; add chives and toss to combine.  Garnish the top with cheese.