Baked Spaghetti Squash With Chicken and Veggies |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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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 |
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.
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