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Cheesy Spaghetti Squash Boats with Chicken & Roasted Red Pepper Cream Sauce

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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 1/2 lbs raw chicken breast, trimmed and chopped (this will make about 3 cups cooked)
salt and pepper, for seasoning chicken
1/2 cup plain Greek yogurt (1% or nonfat)
6 Tbs grated pecorino romano or parmesan cheese
1 cup mozzarella, divided (you'll use 1/2 cup on each squash half)
chopped basil - a few tablespoons, however much you like


 

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