Spaghetti Squash with Mushrooms and Chicken

1 spaghetti squash 
2 tablespoons coconut oil 
1 tbsp olive oil 
3 cloves garlic 
2 chicken breasts 
8 ounces crimini and button mushrooms 
Oregano, basil, salt and pepper (I don't measure) 
¼ cup chopped fresh parsley 
¼ cup freshly grated parmesan cheese (optional) 

Slice a spaghetti squash in half lengthwise. Scoop out the seeds, place cut side down on plate and in the microwave it goes. About 8 - 12 minutes depending on your microwave. Cook until the squash flesh separates easily into strands with a fork. 

In a skillet over medium, sauté coconut oil with the chopped garlic, mushrooms and cut up chicken. Cook until the mushrooms begin to brown and release most of their liquid and the chicken is cooked through. Season with spices. Add the squash to the pan and continue cooking until heated through. Drizzle with olive oil 

Remove from the heat and toss in the parsley and parmesan (leave out if going strict paleo). 

From fridge to table in under 30 minutes.