Ingredients

• 2  lb. skinless, boneless chicken thighs, cut in bite-size pieces
• 1  Tbsp. cooking oil
• 1  small spaghetti squash (2 lb.), peeled, seeded, and cut in 3-inch pieces
• 1  cup French-cut fresh green beans
• 1  medium tomato, coarsely chopped
• 1/2  tsp. garlic powder
• 1/2  tsp. dried oregano, crushed
• 1/2  tsp. ground black pepper
• 1/4  tsp. dried thyme, crushed
• 1  14-oz. can chicken broth
• 1/2  cup dry white wine
• 1/4  cup grated Parmesan and/or Romano cheese

Directions

1. In a large skillet, cook chicken, half at a a time, in hot oil over medium-high heat until browned on all sides.

2. In a 4-1/2- to 5-1/2-quart slow cooker combine squash, green beans and tomato; sprinkle with garlic powder, oregano, pepper and thyme. Add broth and wine. Top with chicken. Cover; cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.

3. Break up squash while serving. Top with cheese. Makes 6 to 8 servings.