It's Definitely NOT Chicken Marsala

...but it has the tastes of Fall. I served it with baked pears seasoned with a little cinnamon and brown sugar and white acre peas.

1 medium size spaghetti squash

1 large chicken breast

1 -8 ounce container of fresh mushrooms, sliced

1/2 cup onion, chopped

2 cloves of garlic or 1 tsp of minced garlic

1/8 cup of apple cider vinegar (I think apple juice or cider would work also.)

Salt to taste

Cut open spaghetti squash, scoop out seeds, place open side down in a small amount of water on a cookie sheet. Bake at 375 degrees for about 30-40 minutes, until fork tender.

Stir fry chicken in oil until browned and nearly done. Add mushrooms, onion, garlic, and apple cider vinegar. Cover and simmer until onions and mushrooms are cooked as done as desired. Add salt as needed.

Scrape the squash out of its rind with a fork and toss with a small amount of olive oil.  Top spaghetti squash with chicken and mushrooms to serve. 

I really enjoyed the  unusual and fresh taste. Everyone else liked it pretty good too, for something different. When I make it again, I'll increase the amount of chicken and try regular apple juice.  There wasn't nearly enough for Ray.