Stuffed Spaghetti Squash

This is SO yummy and so easy! It is one of my favorite Low Carb dishes. If you have guests over it makes a nice dinner display on the plate also. They will think you worked all day!

Total Servings 4 Cost:$9.25

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