Tex Mex Spaghetti Squash Casserole (GF)

Recipe makes 6 generous servings
Prep Time: 40 mins
Cook Time: 15 mins
myWW Blue, Purple and Green plans 2SP
My Fitness Pal - Cal: 248, Fat: 7g, Carb: 22g, Protein: 24g

Ingredients:
1 Spaghetti Squash
1 lb of ground chicken breast
1 pkg of taco seasoning
2 Tbsp of grated parmesan cheese
1 yellow pepper, sliced
1 red pepper, sliced
1 yellow onion, sliced
1/2 Tbsp minced garlic
1 1/2 cups of Salsa
100gm Black Diamond Marble light cheese


1. Preheat oven to 400. Prepare the squash to bake in the oven. Cut ends off, slice lengthwise down the middle. Scoop out all of the seeds. Place the squash facing down onto a baking sheet ( i usually give my baking sheet a spray with cooking spray). Bake for about 30mins or until you can pierce easily with a fork.
2. In the meantime while squash is cooking, saute onions and garlic in a pan sprayed with cooking spray. When they are translucent add the sliced peppers. 
3. In a separate pan, sprayed with cooking spray, cook the ground chicken with 1/2 of the pkg of taco seasoning. When chicken is cooked, combine with the onions and peppers.
4. When squash is cooked through, take a fork and start separating the spaghetti squash into strands. Toss the squash with the other 1/2 pkg of taco seasoning and the parmesan cheese. Reduce heat in oven to 375
5. Spray a 9x13 pan with cooking spray, pour the spaghetti squash into the pan and spread out evenly. 
6. Cover the spaghetti squash with the salsa, then pour the chicken mixture over top. Sprinkle cheese evenly over top of the entire dish and bake for 15mins. 
7. Feel free to top with zero point toppings like plain fat free greek yogurt, more salsa, and jalepenos - yum!
8. Serve with Tostitos, or your favourite corn chips (count the extra points for these)