CHEESY CHICKEN SPAGHETTI SQUASH CASSEROLE

Cheesy Chicken Spaghetti Squash Casserole image

Number Of Ingredients 11

3.5 ounce Raw chicken breasts - should yield 4.5 oz grilled (3/4 Lean)
1/8 teaspoon Mrs Dash Southwest Chipotle Seasoning or seasoning of your choice (1 Condiment)
1 1/2 cup Spaghetti squash, cooked (3 Greens)
1/2 tablespoon Light butter, melted (1/2 Healthy Fat)
1/4 teaspoon Garlic powder (1/2 Condiment)
1/4 Salt, or to taste (1 Condiments)
1/16 teaspoon Black pepper, to taste (1/8 Condiment)
1/2 tablespoon Grated Kraft Parmesan cheese (1/2 Condiment)
1/3 cup 2% Fage Total Greek yogurt (1/4 Lean) (3/4 Cup if making 2)
1.5 ounce Reduced fat cheddar, shredded and divided (3/12 Lean)
1/8 teaspoon Dried basil (1/2 Condiment)

Steps:

Poke holes on all sides of the spaghetti squash with a metal skewer or a fork.
Place a paper towel in microwave and place squash on top of paper towel.
Microwave in increments of 3 minutes until flesh starts to get soft. I had a medium sized squash and microwaved for about 10 minutes.
Let cool. Cut squash in half, lengthwise. Scoop the seeds and the middle strands out with a spoon and discard.
Next, scrape the inside of the squash with a fork all the way to the skin. You should get strands that resemble spaghetti. Set aside.
Season chicken with your favorite seasonings. Grill until done. Weigh out 4.5 oz of cooked chicken and then cut chop into pieces. Set aside.
Preheat oven to 400 degrees. Combine melted butter, salt, pepper, Parmesan cheese with the yogurt and 2 oz. of shredded cheddar cheese.
Stir in spaghetti squash until combined. Pour spaghetti squash mixture into an 8 inch casserole dish. Top with cooked chicken. Sprinkle the remaining ounce of cheese and dried basil over the top
Put in oven and bake for 30 minutes. The casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.
1 Servings with 1 Lean, 3 Greens, 2.8 Condiments and 1/2 Healthy Fat per serving
*If you would like to use cooked 93% ground beef, you will need 3.75 oz cooked. For shrimp, you will need 5.25 oz cooked. Remember, the meat will be divided into 2 servings so you will actually be eating 1.8 oz of beef and 2.6 oz of shrimp per serving.