Spaghetti (squash) with tomato sauce
Makes 3-4 servings (1 serving = 1 _ cup of squash, _ cup of sauce and 3 ounces of chicken and 1 tbsp of parmesan cheese).

Ingredients:
2-3 pound spaghetti squash
2 cups tomato sauce (can use a low sugar, low fat jar of sauce, or make a homemade marinara)
10 ounces of cooked diced chicken breast
4-5 tbsp Parmesan cheese

Directions:
Preheat oven to 400 degrees. Pierce spaghetti squash with a paring knife in several places. Place squash on a cookie sheet, and place in pre-heated oven. Cook for about 1 hour (more or less depending on size of the squash). Turn squash over a few times while cooking. You will know that the squash is done cooking when it is soft and tender when pierced with a knife.

Remove squash from the oven, allow to cool for 5 minutes or so, and then cut lengthwise. Remove the seeds from the squash. Using a fork, scrape both halves of the squash in a circular motion so that you are getting the strands (spaghetti like pieces) of squash. Transfer the strands of squash to a large bowl.

Heat tomato sauce (or prepare homemade if desired). Pour tomato sauce over squash, and add in diced chicken. Toss gently to coat, season with salt and pepper as desired. Sprinkle with parmesan cheese.

Nutrition information per serving:
247 calories
31 grams of protein
19 grams of carbohydrate
4 grams of fiber
5.5 grams of fat

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