Stuffed Spaghetti Squash ~ Chicken, Mushroom, Onions and Peppers ~ Gluten Free and Low Carb

Stuffed Spaghetti Squash ~ Chicken, Mushrooms, Onions and Peppers ~ Gluten Free & Low Carb

Cut 2 Spaghetti Squash in half, Scoop out the Seeds
Drizzle with EVOO and Season with Salt and Pepper
Place cut side down on a parchment lined cookie sheet.
Roast in preheated 400* oven for 45-60 minutes or until done
Fluff the Squash with a fork

In a skillet add EVOO and Saute
1 Onion Sliced
1 Green Pepper Sliced
2 Cans of Mushrooms or Fresh Mushrooms Sliced
Salt and Pepper to taste
Saute until Transparent add Garlic to taste and cook 1 Minute

In a skillet add EVOO
Season 2# Chicken Tenders with
Salt, Pepper, Garlic and Onion Powder
Cook for a couple minutes of each side until golden brown
Only cook about 2/3 of the way (They will finish cooking in the oven)

In the video I used glass pans I have since switched to reusing the cooking sheet with the parchment paper.
Spread 2 TBL of Pizza Sauce in each Squash Half (14 oz Jar Pizza Sauce)
Top with the Onion/Mushroom mixture
Top with 3 Chicken Tenders
Top with some more Pizza Sauce 
Sprinkle with Parmesan Cheese
Bake 400* 10 Minutes
Top with Pizza Cheese Blend or Mozzarella
Bake an addition 10 minutes or until Cheese is melted and golden brown.
If need be broil for 1-2 minutes to get golden brown. Do not over cook otherwise the chicken could get dry.

ENJOY!!