Cheesy Mexican Chicken Spaghetti Squash Casserole

INGREDIENTS:

1 cup Spaghetti Squash, prepared

1/2 cup Rotel Tomatoes, diced and drained

2 wedges Light Laughing Cow

tt Queso Fresco and Chipotle Cheese

1/4 cup Mexican Cheese, shredded (2%)

7 oz Chicken Breasts, cubed

1 tsp Taco Seasonings Mix, low sodium

1 Tbsp. Water

DIRECTIONS:

Preheat oven to 350 degrees. Spray skillet with cooking spray. Add chicken, taco seasoning and water. Cook chicken thoroughly. Set aside. Saute squash, tomatoes and cheese wedges until cheese is melted. Pour squash mixture in a small casserole dish. Spread chicken over top. Sprinkle shredded cheese over chicken. Bake for 7-10 minutes or until cheese has melted. Serve.

Makes 1 serving. Quadruple recipe to fit in a pie tin and make 4 servings.