Spaghetti Squash Casserole

1/2 tsp Black pepper
1 lb. Organic Valley Ground Chicken
8 Oz. Mozzarella Cheese
1/2 tsp Pink Himalayan Salt
23.9 Oz. Great Value Pizza Sauce
1/2 Spaghetti Squash

Cut the spaghetti squash in half and remove seeds and stringy core. In a microwaveable safe bowl put one half of the squash, cut side down, in about one inch of water and microwave on high for 15 to 17 mins. Stick a knife in the shell of the squash and it should be easy to pierce but not really soft. While the squash is cooking, brown your ground chicken, salt and pepper in a large skillet using 1/2 tbsp. Olive oil. When chicken is done add the jar of spaghetti sauce to the meat and let simmer on med-low heat until squash is done. When the squash is finished in the microwave, take out and drain the water out of the bowl. Leave squash in the dish cut side down to let it drain and cool enough that it can be shredded out of the shell. When it is cool enough use a fork and shred out the inside of the squash. It should come out in strings kind of looking like spaghetti. In a glass casserole dish sprayed with cooking spray, layer the spaghetti sauce, then spaghetti squash, 1 cup mozzarella cheese. You should have 2 layers of squash and 3 layers of sauce and last cup of cheese on top. Bake in 395 degree oven for about 30 mins. This is mostly to melt the cheese.

Serving Size: 8 evenly divided servings