Spaghetti Squash with Chicken

A very low carb one dish meal.

  • 1/2 – 1 spaghetti squash
  • 2 cans chunk chicken, 12.5 oz each, drained
  • 1 can green chilis, 7 oz
  • 1 cube Knorr Chipotle Seasoning
  • 1-2 c shredded mexican blend shredded cheese

Cut your squash in half, if it is too hard to cut, microwave for 3-5 minutes till softened. Remove the seeds.

Bake on a greased cookie sheet, face down in the oven on 350 degrees for 35 minutes. Turn oven off and let set for an additional 10 minutes.

Pull from oven, hold one end with tongs and use a fork to scrape out the meat. Move meat to oil sprayed casserole dish.

Add the chicken, chilis and half the chipotle seasoning cube and toss together till evenly blended.  Top with the rest of the chipotle cube, bake on 350 degrees for 25 minutes.

Turn oven off, pull out dish, top with the cheese and replace into the warm oven till melted.  Serve.


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