Autumn Squash Zoodles Ingredients 2 Package of Butternut Squash Veggie Spaghetti 2 Chicken Breasts 1 Tbsp Oil 1 Cup Dried Cranberries, 50% less sugar 1 Cup Walnuts, chopped Salt and Pepper, to taste 1 Tbsp. Fresh Thyme 2 Tbsp. Balsamic Vinegar 3 Tbsp. Honey Instructions Heat a large skillet over medium high heat and add oil. In a small bowl, whisk together balsamic and honey. Then set aside. Place the chicken in the skillet and season lightly with salt and pepper. Cook until internal temperature reaches 165 F. Add in butternut squash veggie spaghetti into the skillet with the chicken. Toss with a tongs to coat evenly with excess oil from the chicken. Add in dried cranberries and chopped walnuts into the pan. Mix together with the tongs. Cook for about 7-8 minutes until veggie spaghetti is tender. Add the balsamic and honey glaze and toss gently to mix. Cook for another 2-3 minutes. When serving, garnish with fresh Thyme.