Baked Spaghetti Squash With Chicken And Veggies

• 1 spaghetti squash, halved and seeded
• 1 lb chicken breast, cubed
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 garlic clove, chopped
• 1 (14 1/2 ounce) can can Italian-style diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 2 1/4 cups shredded sharp cheddar cheese

1. Preheat oven to 375u0b0F.
2. Place squash on a baking sheet and bake for 40 minutes or until tender. Remove from heat ,cool and shred with a fork.
3. Reduce oven temp to 350u0b0F.
4. Lightly grease casserole dish.
5. In a skillet over medium heat, brown and cook chicken pieces; add peppers, onion and garlic.
6. Continue to cook and stir until vegetables are tender.
7. Mix the shredded squash and tomatoes into the skillet; add spices.
8. Cook and stir until heated through.
9. Remove skillet from heat and mix in 2 cups cheese until melted.
10. Transfer to prepared casserole dish.
11. Bake 25 minutes.
12. Sprinkle remaining cheese and then continue baking 5 minutes until cheese is melted.

chicken breast, green bell pepper, red bell pepper, red onion, garlic, italianstyle diced tomatoes, oregano, dried basil, salt, cheddar cheese

Taken from www.food.com/recipe/baked-spaghetti-squash-with-chicken-and-veggies-343134 (may not work)