1 Spaghetti Squash
2 Boneless Skinless Chicken Breasts (1lb)
1 Green Pepper
2 Fresh Jalapenos
1 White Onion
1 12oz Cream of Mushroom Soup (organic/no added sugar)
Mozzarella Cheese (for topping/optional)
Preheat oven to 400 degrees.
Cut Spaghetti Squash in half and scrape out the insides. Spray or coat with olive oil and place each side flesh down on a cookie sheet. Bake for 40-45 minutes. Scrape out spaghetti squash noodles and set aside.
Season chicken breasts with garlic salt, onion powder, salt and pepper. Grill/Bake or Saute until cooked through.
Dice green pepper, onion and jalapenos and saute on medium heat for 10 minutes.
Combine all ingredients and place in casserole dish. Top with mozzarella.
Bake on 375 for 30-40 minutes.
You can really add any thing to this casserole; tomatoes, spinach, feta, etc. Experiment and enjoy 😉