1 spaghetti squash
2 oz fat free cream cheese
6 oz chicken
1/2 cup green chile enchilada sauce
1/2 cup diced bell peppers
2 oz shredded cheese
Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise. Scoop out seeds then season with salt and pepper. Place both halves face down on greased baking pan and bake for 50 minutes. Meanwhile, cook bell peppers on skillet for about 5 minutes. Remove squash from oven and scoop out spaghetti squash strands into medium sized bowl. Mix with cream cheese, chicken, half of the enchilada sauce, and bell peppers. Spoon mixture back into spaghetti squash “bowls”. Top each bowl with remaining enchilada sauce and shredded cheese. Return to oven for 5 more minutes, or until cheese is melted. This recipe serves two. Nutrition info for one spaghetti bowl: 311 calories, 10g fat/25g carbs/32g protein

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