Spaghetti Squash, Bruschetta & Grilled Chicken

Spaghetti Squash is one of my favorite things to eat!  You get the comfort of pasta, without the unwanted carbs!  Not to mention, it goes great with anything!  Thanks to all of my friends that garden, we have had quite an abundance of them sitting on our counter this summer. One year, I will garden too, at least this is the joke in our house!  My famous line is always, "next year!"   After talking about spaghetti squash recipes with a dear friend, I decided to whip this up one evening and it was such a big hit, that we have made it many times since!

INGREDIENTS:
-4 boneless skinless chicken breasts
-1 spaghetti squash
-Your favorite fresh bruschetta (I buy tomato bruschetta from Wegmans olive bar.  I also buy their portobella bruschetta when available).
-Low fat shredded mozzarella cheese
-salt and pepper to taste

A few hours before dinner:
Marinade chicken in your favorite marinade.  I usually use Wegmans Organic Teryiaki.  The longer you marinade the tastier it is:)

Step 1:
Preheat oven to 350. Wash your spaghetti squash and slice in half length wise.  Scoop out seeds.  Put enough water on a baking sheet to barely coat the pan.  Place squash face down and bake at 350 for about 30 minutes or until you can pierce it with a fork.

Step 2:
While your squash is cooking in the oven, grill your chicken.  I like my chicken DONE so I cook it a little longer.

Step 3:
Assemble your dish.  Scoop squash out, it will shred like spaghetti with a fork.  I put it in a large pasta bowl. Sprinkle with a little salt and pepper and toss.  Layer with your favorite  Bruschetta (I do not mix).  Slice Grilled chicken thin and layer on top of bruschetta.  Sprinkle with low fat mozzarella cheese and ENJOY your pretty and tasty dinner!

***If everything cools down while you are prepping you may want to warm the prepared dish in the oven for a few minutes!