Chicken & Artichoke Spaghetti Squash

Ingredients:
1 spaghetti squash
2 Tablespoons olive oil
1 Tablespoon minced garlic
2 chicken breasts, sliced thinly with the grain of the meat
1 can Artichoke Hearts in water, cut into quarters (Found at Trader Joe's)
1/2 cup vegetable stock
1/2 Tablespoon dried basil (double for fresh)
1/2 Tablespoon dried parsley (double for fresh)
1/2 Tablespoon lemon juice
pinch of salt and pepper

Directions:
Spaghetti Squash-
1. Cut the spaghetti squash lengthwise.
2. Scrape out the seeds and fibers using a large spoon.
3. Take one of the halves and put it cut side up on a plate.
4. Pour 1/2 cup water into the hallow of the squash itself and place the other half on top, cut side down.
5. Carefully place into microwave and cook on full power.  A small squash (under 1 1/2 lbs) will take about 10 minutes to cook.
6. To test for doneness, squeeze the top half gently (careful, it's HOT).  If it's flexible, it's likely to be done.  Carefully remove the top half to see if the flesh has turned a rich, semi-translucent yellow.
7. Drain any remaining water and scrape out the insides with a fork.

Chicken-
1. Heat oil and garlic on high heat on the stove in a large skillet.
2. Once garlic is browned, add chicken and cook for approximately 5 minutes, stirring frequently.
3. When most of the pink of the chicken is gone, add remaining ingredients and cook another 3-5 minutes, stirring frequently.
4. Serve over spaghetti squash-with juices too! Serves 2.