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
• 1 lb chicken breast, cubed
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 garlic clove, chopped
• 1 (14 1/2 ounce) can can Italian-style diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 2 1/4 cups shredded sharp cheddar cheese

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 over medium heat, brown and cook chicken pieces; add peppers, onion and garlic.

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.