3 Cheese Spaghetti Squash with Pesto

This dish serves 3 and has 255 calories. It was a bit of an experiment, but I think I accidentally invented a pesto cheese sauce. It's a bit spicy, so if you have a low tolerance for spice, you may want to leave out the pepper.

Ingredients:

• 1/2 a spaghetti squash, halved lengthwise and seeded
• 1 head broccoli, blended
  
• Crisco Fat Free Olive Oil
  
• 3 green onions, blended
  
• 1 tsp garlic, minced
• 1 serrano pepper
  
• 1 lb boneless, skinless chicken, diced
  
• 1/4 cup crumbled fat free feta cheese
• 1/4 cup fat free mozzarella cheese
• 2 wedges of Laughing Cow Light Original Swiss cheese
• 1 tbsp fat free sour cream
  
• 3 slices turkey bacon
• 1/4 cup chicken broth
  

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut two holes in the spaghetti squash to vent. Place spaghetti squash in the oven on a baking sheet, and bake 1 hour in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Cut in half and set aside half of the squash for another dish.

Meanwhile, spray the skillet with oil and set over medium heat. Saute onion in oil until tender. Add minced garlic and pepper, and saute for 2 to 3 minutes. Add diced chicken and cook until no longer pink. Set aside and cook the turkey bacon. Cut the bacon into bits.

Use a large spoon to scoop the stringy pulp from the squash and throw it away. Place the stringy, spaghetti-like strands into a medium bowl. For more information on how to cook and prepare spaghetti squash, click here. Add and toss all cheese, the sour cream, and the broth with the squash. Heat in a microwave safe bowl to melt the cheese. Stir and toss with the chicken and all remaining ingredients. Place in the microwave for 1 more minute to further melt the cheese. Stir together and serve.

This recipe is loosely based on a spaghetti squash recipe I found and on the Fettucine Hungry Girlfredo recipe on HungryGirl.com.