Recipe adapted from Food Network

Ingredients:

1 spaghetti squash

1 package sliced mushrooms diced

1 red bell pepper diced

4 scallions sliced white and green separated

1 cup half and half or 1 cup nonfat plain Greek yogurt

2 cups shredded cooked chicken

2 cups shredded cheddar

Directions:

1. Preheat oven to 350 degrees. Roast the spaghetti squash on a baking sheet. Cook for 60-90 minutes until soft. I turn every 30 minutes. Once cool cut in half lengthwise and remove seeds. Use a fork to scrape out spaghetti noodles. (I used half a squash for this recipe).
2. Increase heat to 425 degrees if cooking now.
3. Spray a 9×13 dish with baking spray.
4. Spray a nonstick pan with olive oil. Sauté mushrooms on medium high heat for 5 minutes until they begin to soften. Add pepper, white parts of scallions, cayenne pepper, 1 teaspoon salt, and a twist of pepper.
5. Add half and half or yogurt. Reduce heat to medium and simmer until sauce starts to thicken about minutes.
6. Add chicken and 1 cup of cheese. Mix.
7. Add spaghetti squash noodles and stir until combined.
8. Transfer mixture to baking dish.
9. Sprinkle with 1 cup shredded cheese.
10. Bake 20 minutes if cooking now. If cooking after refrigerating cook for 35-45 minutes until dish is heated through and cheese has melted.
11. Remove from oven and add green scallions. Let rest 5 minutes before serving.