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

Instructions

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.