Stuffed Spaghetti Squash
- 4 Chicken Breasts
- 2 Spaghetti Squash
- 2 Cans of Low sodium Diced Tomatoes
- 1 8oz package of Mushrooms
- 1 8oz package of mozzarella cheese
- 1 Onion-optional
- 1 Green Pepper-Optional
- 1 Tbsp of Garlic Powder
- 1 Tbsp of Basil
- 1 tsp of Red pepper flakes
Cut squash in half, scoop out seeds, and rinse
Cover both halves with saran wrap
Microwave 8-10 minutes for each half until soft inside
Preheat oven to 400°
Slice your mushrooms, onion, and green pepper
In a skillet put all ingredients except your cheese and squash
Cover, bring to boil, reduce heat, and simmer until chicken is cooked through, approximately 20-30 minutes.
Take your squash and stir up inside of squash pulling the squash off the edges, but leave in squash shell. (It should look like spaghetti)
Put a heaping spoonful of tomato mixture on top of each squash and a chicken breast.
Sprinkle Mozzarella all over top of mixture and squash.
Place the stuffed squash in oven on cookie sheet
Bake at 400° for 20 minutes until cheese starts to brown
Serve with extra red pepper flakes and Parmesan cheese