Chicken tenders were marinated for a bit in a simple oil and lemon juice combination, with oregano. They were pan fried in a small amount of vegetable oil, topped with parmesan cheese just before serving.
I used squash instead of pasta, steaming spaghetti squash in the oven. Cut it in half, seed, salt interior. Place cut side down in a baking dish, add about an inch of water. When done, use a fork to scrape the strands of squash into a serving dish.
Sauce: saute onion, garlic, diced carrots, diced mushrooms, crushed red pepper flakes, fennel seed; add peeled, seeded and dice tomatoes. Add beef stock. Simmer and reduce. Season to taste.
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