Lighter, Brighter, Healthier and of course Delicious!

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This is a wonderful dish to serve for lunch or dinner.  You can serve it warm or chilled all depending on what works best for you! One of the unsung hero's of the squash family, but it really is coming on strong. This recipe shows some of the versatility of the spaghetti squash.  In making this dish I am sure your mind will come up with all kinds of great ideas.....

Creamy Kale Spaghetti Squash

Prep 20 minutes.  Cook time 1 hour.

Ingredients

1 spaghetti squash (about 4.5 lbs.)

1 lb. raw boneless skinless chicken breast, cut into bite-sized pieces

1/4 tsp. each salt and black pepper

4 cups chopped kale

3 tbsp. finely chopped pouched sun-dried tomatoes

2 tsp. chopped garlic

2 tbsp. reduced-fat Parmesan-style grated topping

6 wedges The Laughing Cow Light Creamy Swiss cheese (8oz.s)

Directions

Preheat oven to 400 degrees.

Microwave squash for 3 - 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds.

Place spaghetti squash cut side up in a baking dish lined with tin foil.  Lightly cut criss cross cuts across the face of the squash. Salt and pepper surface and place a tablespoon of butter into each cavity. Cover with tin foil to keep in moisture and help even cooking. Bake for 40-60 minutes until tender. Test with fork.

While squash cools, bring a large skillet sprayed with nonstick spray to medium-high heat. Season chicken with salt and pepper add to the skillet. Cook and stir until chicken is cooked through, about 8 minutes. Transfer chicken to a large bowl, and cover to keep warm.

Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer 5 cups to a large bowl, and cover to keep warm. Reserve any extra squash for another time.

Clean skillet. Re-spray and bring to medium-high heat. Add kale, sun-dried tomatoes, and garlic. Add 1/2 cup water. Cover and cook until kale is tender, about 5 minutes.

Remove lid, and reduce heat to low. Add Parm-style topping and cheese wedges, breaking the cheese wedges into pieces (melts easily). Add chicken and remaining 1/8 tsp. salt. Cook and stir until cheese has melted and coated veggies and chicken, about 3 minutes.

Add cheesy chicken and veggies to the spaghetti squash, mix well, and serve!

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