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Cajun Chicken Spaghetti Squash Bake

Ingredients

1 med. spaghetti squash

1 tbsp. coconut oil

1 lbs. chicken breast

1 tbsp. seasoning, cajun, organic

1 tbsp. coconut oil

2 clove garlic

1 med. red bell pepper

1 med. green bell pepper

1 tsp. seasoning, cajun, organic

14 1/2 oz. diced tomatoes, canned

1/2 c. Greek yogurt

Directions

Preheat oven to 400ºF. Line a baking sheet with parchment paper. Cut spaghetti squash in half, and place flesh side down on prepared baking sheet. Bake for 30 minutes. Remove from oven, and let cool to the touch. When the squash is cooled, use a fork to scrape out the strands.

Meanwhile, heat coconut oil in a large skillet. Season chicken chunks with Cajun seasoning. Add chicken to the skillet, and cook for about 5 minutes on each side. Move cooked chicken to a plate.

Heat remaining coconut oil in the skillet. Add minced garlic and sauté until fragrant. Add chopped bell peppers and Cajun seasoning. Sauté for 2-3 minutes, until softened. Remove skillet from heat. Add diced tomatoes and Greek yogurt, and stir until combined.

Add cooked chicken and spaghetti squash strands to the skillet. Mix it all up until all ingredients are evenly distributed (all spaghetti squash strands should be coated in sauce). Move everything to a casserole dish, and bake in a 350ºF oven for 30 minutes (you may want to put it under the broiler for a couple minutes, too, to really brown the top).