I  had a lot of unpacking to do last night, so I wanted a quick and easy dinner. I knew I had a jar of Seattle company Cucina Fresca’s tomato vodka sauce in the fridge so decided to plan something around that. I ordered this on my last spud.com order and pre checked the ingredients to make sure there was nothing unnatural. I am all about making stuff from scratch, but love it when I can find quality stuff that helps make my life a little easier, check out their stuff! 

Ingredients: (this made 3-4 servings depending on if someone (like my husband) has seconds)

1 medium spaghetti squash

1 jar Cucina Fresca tomato vodka sauce

3 oz. pancetta, diced

1 lb. or so chicken tenderloins

1-2 tbsp. of coconut oil

Sea Salt and Pepper

Dried Oregano and Basil

Garlic Powder

Directions:

Poke Spaghetti Squash with a knife all over, then put in microwave for 8-12 minutes depending on size, until soft. Take out when done to cool a little.

While that is cooking, heat coconut oil over medium high heat. Remove packaging from chicken and sprinkle side up with salt, pepper, oregano, basil and garlic powder. Once coconut oil is hot, put seasoned side of chicken down in pan, and then season up the other side. Cook about 4-5 minutes on each side until chicken is cooked through. Remove to plate.

Add diced pancetta to pan and sautee until a little crispy

 Lower heat to medium. Cut open spaghetti squash, remove seeds, then scrap out strands using fork and add to pan with pancetta. Add a little sprinkle of salt, pepper, and herbs here if desired and sautee a few minutes. Then add jar of sauce and stir to coat squash for 3 minutes or so, until sauce is heated.

Now you are ready to serve! Just put spaghetti squash on the bottom of plate and top with a few chicken tenders – my husband really liked this one!