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Rotisserie Chicken Stuffed Spaghetti Squash Bowls

Prep Time 10 minutes
Cook Time 40 minutes
Servings 4

Ingredients

  • 2 Large Yellow Spaghetti Squash
  • 2 Cups Rotisserie Chicken, Shredded
  • 1/2 Cup Fat Free Plain Greek Yogurt
  • 1/3 Cup Reduced Fat Cream Cheese
  • 1/2 Cup Reduced Fat Shredded Mozzarella Cheese
  • 1/4 Cup Grated Parmesan Cheese
  • 2 Cloves Garlic, MInced
  • 1/2 Tsp Each Garlic and Onion Powder
  • 1/2 Tsp Italian Seasoning
  • Salt/Pepper to Taste
  • 1 Tbl Fresh Parsley, Chopped

Instructions

  • Preheat the oven to 400°F.
  • Slice the Spaghetti Squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast for 30–35 minutes, or until the squash is tender.
  • Remove the squash from the oven and use a fork to gently pull the squash flesh into spaghetti-like strands, keeping the strands inside the squash shell.
  • In a skillet over medium heat, combine the Rotisserie Chicken, Reduced Fat Cream Cheese, Fat Free Plain Greek Yogurt, Garlic, Garlic Powder, Onion Powder, Italian Seasoning, Salt, and Pepper. Stir until the mixture becomes creamy and heated through.
  • Divide the creamy chicken mixture evenly between the spaghetti squash halves and gently mix with the squash strands. Sprinkle Mozzarella Cheese and Parmesan Cheese over the tops.
  • Return the squash to the oven and bake for 5–7 minutes, or until the cheese is melted and slightly bubbly. Remove from the oven and sprinkle with Fresh Parsley before serving.