Chicken Casserole with Spaghetti Squash

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

3 cups cooked spaghetti squash (1 large squash)

2 Tablespoons chopped fresh parsley (divided)

3/4 cup chicken bone broth (or chicken stock)

5 ounces tomato paste

4 ounces mushrooms (fresh or canned, sliced)

1/2 cup onion (chopped)

1/2 cup green bell pepper (chopped)

12 ½ ounces canned diced tomatoes (with liquid)

1 tsp dried basil

1 tsp garlic salt

1/2 tsp Italian seasoning

1/4 tsp black pepper

1 pound boneless skinless chicken breast (cut into bite-sized pieces)

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

Directions

Heat oven to 375° F.

Lightly coat a 2 quart (or larger) casserole dish with non-stick cooking spray.

Spread cooked spaghetti squash into an even layer on the bottom of the dish.

In a small bowl, stir together 1 tablespoon of the parsley and all

remaining ingredients except chicken and cheeses. Pour contents over the squash.

Arrange chicken pieces over the squash mixture.

Cover dish with aluminum foil and bake for 25 minutes, or until chicken is no longer pink.

Uncover and sprinkle cheeses on top.

Return to oven and bake uncovered for another 10 minutes, or until cheese is melted and bubbling.

Sprinkle remaining 1 Tablespoon parsley over casserole just before serving.

Notes

I used my homemade tomato sauce instead of diced canned tomatoes

Nutrition

• Calories: 218 kcal
• Total Fat: 7 g
• Saturated Fat: 3 g
• Cholesterol: 66 mg
• Sodium: 947 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 25 g