Garlicky Spaghetti Squash stuffed w/ Herbed Chicken Thighs, Fire Roasted Tomatoes, & Creamy New Zealand Cheddar Cheese

Directions

1. 1

   Slice spaghetti squash in half and scoop out the seeds. Using a fork, poke a few holes into the skin side of the squash to act as a vent for the steam.

2. 2

   Season the inside of the squash with salt, pepper, olive oil, and minced garlic, and spread well with your hands.

3. 3

   Lay the cut side of the squash down on the sheet pan and bake for 40 minutes at 400F, or until the squash pulls away from the skin in a “spaghetti” type way.

4. 4

   Bake chicken according to package instructions, ensuring it reaches 165F internally. Let cool, and cut chicken into cubes.

5. 5

   Using a fork, pull the insides of the squash away from skin to form “spaghetti,” then mix directly into the squash 1/2 a can of your tomatoes, 1 cup chicken breast cubes, and 1 slice of New Zealand cheddar cheese broken up into pieces

6. 6

   Stir well to combine and enjoy!