Baked Spaghetti Squash With Chicken and Veggies

By tcasteel2000

A recipe that is enjoyed at out house. Great flavor and very healthy. Have an extra serving and you need not feel guilty. Accompanied with a salad and a crusty roll makes for a complete meal.

Ingredients

• 1 spaghetti squash, halved and seeded,630g Cal168, Fib.8, Sod.112
• 14 oz. chicken breast tenders cubed,Cal.385,Fat3.5,Sod.157.5
• 1/2 cup diced green bell pepper,used orange,70g,Cal.18,Fib.1.4,Sod.1
• 1/2 cup diced red bell pepper,67g Cal.17,Fib.1.3,Sod.1
• 1/4 cup diced red onion,37g,Cal.16,Fib.0.5
• 1 garlic clove, chopped
• 1 (14 1/2 ounce) can Pomi tomatoes, drained,becomes 410ml Cal.91.8,Fib.6.5,Sod.16.4
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon pink salt, sod.760
• 56 g Mozzarella cheese,Cal.190,Fat10,Sod.340
• Parmesan cheese,30g,Cal.119,Fat7.9,Sod487
• Parmesan cheese for topping,20g,Ca80,Fat5.4,Sod.325
• Cal271 Fat6,Fib.4,Sod 549.9

Details

Servings 4
Preparation time 20mins
Cooking time 90mins
Adapted from food.com

Preparation

Step 1

Directions:

1 Preheat oven to 375°F.

2 Place squash on a baking sheet and bake for 40 minutes or until tender. Remove from heat ,cool and shred with a fork.

3 Reduce oven temp to 350°F.

4 Lightly grease casserole dish.

5 In a skillet lightly coated with coconut oil, over medium heat, brown and cook chicken pieces; add peppers, onion and garlic along with some juice from the tomatoes to deglaze the skillet.

6 Continue to cook and stir until vegetables are tender.

7 Mix the shredded squash and tomatoes into the skillet; add spices.

8 Cook and stir until heated through.

9 Remove skillet from heat and mix in 2 cups cheese until melted.

10 Transfer to prepared casserole dish.

11 Bake 25 minutes.

12 Sprinkle remaining cheese and then continue baking 5 minutes until cheese is melted.