Chicken Caesar Spaghetti Squash Bake

New obsession! Spaghetti squash. I've had it a couple times before, but to make it yourself and fork out those spaghetti strands is the most satisfying thing maybe ever. And quite easy, too! I came across this recipe online at LittleBitsOf.com, thought it looked tasty and definitely healthy for my work lunches I have to pack. And the best part--only FOUR ingredients. Winner winner, chicken dinner.

INGREDIENTS

2 SPAGHETTI SQUASH
1 MEDIUM BUNCH OF FLAT-LEAF KALE
SHREDDED MEAT FROM ONE ROTISSERIE CHICKEN
1 BOTTLE OF TESSEMAE'S DAIRY-FREE CAESAR DRESSING
SALT + PEPPER TO TASTE

DIRECTIONS

Cut the spaghetti squash in half, rub with olive oil, salt and pepper. Roast, cut-side down, at 375 for 50 minutes.
In a bowl, put chopped kale and shredded chicken. Mix in entire bottle of Caesar dressing. Let the chicken marinate and the kale wilt for several minutes.
After forking out the spaghetti squash, put the strands in the bowl and mix all ingredients together. Adding salt and pepper to taste.
Transfer to a baking dish and bake at 350 for 15-20 minutes until it's all heated through.

And that is it! So easy, and I feel good after eating it. Also interested in trying some of the other Tessemae's dressings after this recipe. Hope everyone is having a delicious day!

MM