Spaghetti Squash Alfredo with Italian Cheese Stuffed Chicken 5 Points

 

This recipe was saved from a WW Facebook group awhile ago, and I can't find which one it was! The only thing I did differently was I seasoned the squash with garlic and Italian seasonings. Also we had a side salad with 0 point dressing.

Spaghetti Squash Alfredo and Italian Stuffed Chicken with a tossed salad.
 
Spaghetti Squash Alfredo
Serves 4 (1 point per serving on blue)

INGREDIENTS
* 1 spaghetti squash
*  cooking spray
* 1/2 tablespoon garlic salt
* 4 laughing cow cheese wedges garlic and herb

INSTRUCTIONS
* Slice spaghetti squash in half, longwise. Remove the seeds and the core�
* Spray with cooking spray and sprinkle with the garlic salt�
* Place, cut side down, on a microwave safe dish and take a fork and carefully fork up the skin. Microwave for 8-10 minutes, until the skin is slightly soft to the touch�
* Or bake in the oven on a baking tray, cut side down, at 400 degrees for 45 minutes to an hour�
* Once cooked, fork up the insides of the squash �
* Add the laughing cow cheese wedges and mix until completely melted, 2 per each side of the squash�

Stuffed Italian Chicken
Serves 4 (4 points per breast on blue)

Preheat oven 350 degrees
4 chicken breasts
1 egg, beaten
3/4 cup Ragu Simply Roasted Garlic Pasta Sauce (3 points)
1 3/4 cup Low Fat Mozzarella Cheese,  (reserve 3/4 cup) (14 points)
2 Tbsp of Italian Seasoning
1/2 tsp of Minced Garlic

Mix 1 cup of cheese with seasoning, garlic and beaten egg, set aside.
Create a pocket in each breast, fill each pocket with cheese mixture
place in casserole dish, S&P bake 35 minutes.
After 35 minutes, spoon sauce over the breasts and top each with equal amounts of reserved cheese.
Bake an additional 5 minutes to melt cheese and heat sauce.
Be sure your chicken is 165 degrees internal temp, remove from oven, let rest 8-10 minutes