Ingredients
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1 spaghetti squash, halved and seeded
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1/2 cup diced red bell pepper
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1/4 cup diced red onion
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1 (14 1/2 ounce) can can Italian-style diced tomatoes, drained
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/4 teaspoon salt
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2 1/4 cups shredded sharp cheddar cheese
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1 garlic clove, chopped
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1/2 cup diced green bell pepper
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1 lb chicken breast, cubed
Instructions
- Preheat oven to 375°F.
- Place squash on a baking sheet and bake for 40 minutes or until tender. Remove from heat ,cool and shred with a fork.
- Reduce oven temp to 350°F.
- Lightly grease casserole dish.
- In a skillet over medium heat, brown and cook chicken pieces; add peppers, onion and garlic.
- Continue to cook and stir until vegetables are tender.
- Mix the shredded squash and tomatoes into the skillet; add spices.
- Cook and stir until heated through.
- Remove skillet from heat and mix in 2 cups cheese until melted.
- Transfer to prepared casserole dish.
- Bake 25 minutes.
- Sprinkle remaining cheese and then continue baking 5 minutes until cheese is melted.