Recipe of the Week

Spaghetti Squash & Tomato Bake


  • About 3 cups spaghetti squash (1 medium cooked)
  • 2 large tomatoes sliced
  • 4 free range organic chicken breasts (cooked on stove and cut up in cubes)
  • Salt
  • Garlic powder, onion powder, dried basil, dried parsley for sprinkling
  • 5 oz. Mexican cheese blend
  • Fresh basil for garnish (optional)

DIRECTIONS: 

  1. Preheat the oven to 350 degrees.
  2. Spray a 11 x 9 casserole dish with non-stick spray.
  3. Spread half of cooked spaghetti squash on the bottom.
  4. Spread half cooked and cubed chicken over squash
  5. Top with a layer of sliced tomatoes. Sprinkle with salt and spices.
  6. Top with half of cheese.
  7. Add another layer of squash, cubed chicken, tomatoes, spices and cheese.
  8. Bake for 30 minutes uncovered.
  9. Top with some fresh cut basil and serve!