Cheesy Mexican Spaghetti Squash Casserole

Ingredients:

2 cup prepared Spaghetti Squash Strands (4 Greens)

1 cup diced diced tomatoes (2 Green)

4 Light Laughing Cow Queso Fresco and Chipotle Cheese Wedges (2 Healthy Fat)

1/2 cup 2% reduced fat Mexican Cheese, Shredded (1/2 Lean)

14 oz raw Chicken Breasts, cubed - should yield 9 oz cooked (1 1/2 Lean)

2 tsp low sodium Taco Seasoning Mix (3 Condiments)

2 tbsp water

Directions:

Preheat oven to 350 degrees. Prepare spaghetti squash by oven or microwave. For tutorial, please go HERE.

Spray a nonstick skillet with cooking spray. Add chicken, taco seasoning mix and water. Cook chicken until chicken is no longer pink and cooked thoroughly. Make sure you have 4.5 oz of chicken when cooked. If you desire more shredded Mexican cheese, then use 1/2 cup Mexican cheese and only 3 oz chicken when cooked. Set aside.

Saute 2 cups spaghetti squash, tomatoes and laughing cow cheese wedges until cheese is melted.

Mix cubed chicken into the mixture. Pour into a casserole pan. Sprinkle shredded cheese over top of mixture. Bake for 7 to 10 minutes or until cheese has melted. Serve.

2 Servings with 1 Lean, 3 Greens, 1 1/2 Condiments and 1 Healthy Fat per Serving