Ingredients: yields 4 servings

●      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 dairy free or plain cashew yogurt

●      6 Tbsp 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

Instructions:

1. Preheat your oven to 400 degrees.

2. Soften the squash a bit (so you can cut it) by cooking it in the microwave for 4-5 minutes.

3. Cut the squash in half lengthwise, then remove and discard the seeds and all of the stringy stuff - unless you want to roast the seeds, then by all means go for it.

4. Place the squash cut side down in a 9X13 or larger baking dish. Add 1/2 inch of water. A three pound squash will take about 35 minutes to cook, if yours is larger, it may take a bit longer. Once the squash is fork tender and it breaks away into strands easily with a fork, it's done.

5. While the squash is cooking away, in a blender, puree the roasted red peppers and the tomato sauce together, set aside.

6. Heat a large non-stick skillet sprayed with olive oil or coconut oil cooking spray to medium-high heat. Season your chicken lightly with salt and as much pepper as you'd like. Brown chicken in the pan until cooked through.

7. To the pan of chicken, add in the pureed peppers and tomato sauce and heat through. Turn off the burner and stir in the yogurt, pecorino and basil.

8. Your squash should be done at that point. Once it is, remove it from the oven and carefully flip over your squash halves. Turn the oven down to 350 degrees.

9. Using a slotted spoon to remove excess sauce, spoon the cooked chicken into the two squash halves, then cover each half with 1/2 cup of shredded mozzarella. Put the squash back in the oven until the cheese has melted, about 5 minutes or so. Cut each half in half so there are 4 pieces total and serve with the extra sauce.

Nutrition Information: 1 serving (¼ of recipe)

Calories: 375

Total Fat: 10g

Carbohydrates: 30g

Fiber: 7g

Protein: 48g