1 lg. spaghetti squash
1 tbsp. butter
2 green peppers, seeded
4 med. carrots
Vegetable oil
1 c. sliced mushrooms
1 c. diced, drained pineapple
1/4 to 1/2 c. soy sauce
3 c. cooked, diced chicken
Salt and pepper to taste

Cook squash 30 minutes in rapidly boiling water, cool, cut in half, remove seeds, and scrape out pulp using edge of spoon. Melt butter over medium heat. Saute squash 3 minutes, stirring to avoid browning. Set aside. Slice peppers in very thin strips, slice carrots julienne style. Pour oil onto peppers and carrots, using just enough to coat lightly. Heat frying pan and stir-fry briefly until slightly tender. Add mushrooms, pineapple and squash. Toss until well mixed. Pour in soy sauce, stirring constantly. Fold in chicken. Add salt and pepper slowly. Leave on heat just long enough to get piping hot.