400 Calorie Dinner - Chicken and Spaghetti Squash with Texas Toast

12 oz boneless, skinless chicken breast
1/2 cup light sour cream
1/4 cup light cream cheese
5 cups spaghetti squash, drained of excess moisture
1/4 cup Parmesan cheese, grated
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp dried minced onion
4 slices Texas Toast garlic bread

Preheat oven to 375 degrees. Pierce the skin of the spaghetti squash several times with a fork. Place the squash in a glass baking dish. Microwave 5 minutes. Cut in half, then scoop out seeds. Place face down on a baking sheet sprayed with nonstick spray. Bake for 20 minutes. Allow to cool and scrape the spaghetti out.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add chicken and salt and pepper. Cook and stir for about 6 minutes, until chicken has fully cooked.

Add sour cream, cream cheese, and remaining seasonings, including the remaining salt and pepper. Cook and stir until cream cheese has melted and sauce is uniform, about 1 minute.

Place spaghetti squash in large bowl. Add contents of the skillet, and stir to coat.

Transfer to 8-inch square baking pan sprayed with nonstick spray, and smooth out the top.

Sprinkle with Parmesan cheese. Bake until hot and bubbly, about 15 minutes.

Bake garlic toast according to package directions.

Makes 4 servings.