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

Cook halved squash 20-30 minutes in boiling water. Scrape out pulp with a fork. Saute squash 3 minutes in melted butter, avoid browning. Slice peppers in thin strips, slice carrots julienne style. Pour enough oil over vegetables to coat. Stir fry vegetables until barely tender, add mushrooms, pineapple and squash. Add soy sauce and chicken, salt and pepper to taste. Serve hot. May be served over rice, if desired.