Here is a recipe that my wife perfected over the last 2 months:

No Pasta chicken Spagetti

Ingredients

1 medium Spagetti Squash

1.2 lbs of Rotisserie Chicken (it took almost 1 1/2 chickens)

1 1/4 cup shredded sharp Cheddar cheese

1 1/4 cup of diced Bell Pepper (I used mostly red with a little green)

1 diced small white Onion

1 can Cream of Chicken Soup - low fat

1 can Cream of Mushroom Soup - 98% fat free

Salt / Black Pepper / Italian Seasoning

Steps

1 Cut spaghetti squash in half, remove seeds, and place cut side down on a foil lined baking pan.

2 Bake for 45 minutes at 375 degrees. Let cool and remove the spaghetti like flesh with a fork.

3 Place the spaghetti like flesh back on the baking sheet, spread it out evenly, and bake for 30 minutes at 180 degrees to reduce the liquid in the squash. Stir after 15 minutes. Remove from the oven when the very tips of the squash look like they are drying out.

4 In a mixing bowl, combine all other ingredients except salt, pepper, and seasoning. Mix together and spread on top of spaghetti squash while still on the baking sheet.

5. Evenly distribute the salt, pepper, and Italian seasoning. I used about 1 1/4 teaspoon of Kosher salt, 1 teaspoon of fresh cracked black pepper, and 1 teaspoon of Italian Seasoning.

6. Mix all ingredients very well and transfer to a 9 x 13 casserole dish.

7 Bake at 350 degrees for 45 minutes.

Makes about 10 Servings. My nutrition app gave this per serving:

Calories 187; Fat 8 grams; Carbs 9 grams; Protein 18 grams

That looks pretty good. Thanks for sharing.

That sounds good!!

Sounds awesome!

I am going to try this it sounds wonderful

I use sliced zucchini as lasagna noodles and layer them with the meat and cottage cheese. My family loves it. Not sure on calories though.