As promised, here is my recipe for Spaghetti Squash Casserole with Chicken.  The recipe is fairly easy, but there are several steps. It’s delicious, and less than 300 calories/serving.

Clean the fat from the chicken thighs.

 

Season chicken with spice mix.

Roast chicken thighs for about 15 minutes at 375 degrees,

Add salsa and water, and stir to combine.  Cover with parchment paper and foil.  Turn oven down to 325 degrees, and braise chicken for 45 minutes.  Remove from oven, allow to cool, and shred with a fork.

 

Cut spaghetti squash in half, remove seeds, place in the oven, with the chicken, and roast until tender, about 20 minutes.

 

Allow squash to cool, remove the threads from the shell, and add to the pan with the shredded chicken.

Add shredded kale, cottage cheese, and stir to combine.

Return casserole to oven, and cook until the top is browned, about 20 minutes.

See full recipe here.