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Cheesy Spaghetti Squash Boats with Chicken & Roasted Red Pepper Cream Sauce
Ingredients
  • 1 medium squash (about 3 lbs - this will give about 4 cups cooked squash total)
  • 1 16 oz jar of roasted red peppers (about 2 cups peppers), well drained
  • 1 15 oz can of no-salt-added tomato sauce
  • 1 ½ lbs raw chicken breast, trimmed and chopped (this will make about 3 cups cooked)
  • salt and pepper, for seasoning chicken
  • ½ cup plain Greek yogurt (1% or nonfat)
  • 6 Tbs grated pecorino romano or parmesan cheese
  • 1 cup mozzarella, divided (you'll use ½ cup on each squash half)
  • chopped basil - a few tablespoons, however much you like
Steps
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