This recipe is loaded with vegetables and makes plenty of food for a large family or to enjoy throughout the week. It does have a lot of chopping, but you can buy the pre-cut veggies for convenience if it’s in your food budget.

Recipe from: Lillieeatsandtells.com

INGREDIENTS

1 cup carrots, chopped (2 big carrots)

1 cup celery, chopped (3 stalks)

1 cup onion, diced (1/2 a medium onion)

1 cup bell pepper, diced (1 medium – any color)

1 tsp salt

1 tsp pepper

½ tsp celery salt

4 cups rotisserie chicken breast, chopped into bite sized pieces (save the rest for another recipe or meal!)

3 cloves garlic, minced

¼ cup fat free milk

½ cup Frank’s Redhot Buffalo Sauce (They were out of Frank’s when I made this, so any buffalo sauce will really do)

4 oz reduced fat cream cheese

*1 large cooked spaghetti squash, pulled into strands

Optional – ¼ cup reduced-fat blue cheese

1. *For this recipe, poke spaghetti squash several times with a knife, and microwave for 5 minutes. Rotate and assess, then microwave for another 3 minutes or so if needed, until the skin gives when you squeeze it. If you hear a lot of sizzling, check on it! You don’t want it to explode. Use an oven mitt to hold it while you cut in half lengthwise, and carefully scoop out the seedy center with a spoon. Shred with a fork.
2. Heat a skillet over medium heat with about 1 tsp of olive oil (I add more if needed). Add carrots, celery, onions, bell pepper, salt, pepper, and celery salt. Cook for about 5 minutes until veggies are fragrant and soft.
3. Add chicken and garlic and sauté for another 2 minutes. Then mix in milk, buffalo sauce, and cream cheese.
4. When cream cheese is melted, add strands of spaghetti squash, making sure everything is mixed together well.
5. Put in casserole dish to bake. Smooth the top and sprinkle with ¼ cup of blue cheese, or cheese of your choice (we used low-fat cheddar).
6. Bake at 350 for 20 minutes, or if you’re in a hurry, just broil for 5 minutes.