*Cut Spaghetti Squash in have and remove seeds. Place with skin up on a pan and cook for 45-50 at 400 F.

While squash is cooking, combined chicken, onion, garlic and Italian seasoning in a frying pan and brown until chicken is completely cooked.

In a bowl combined neufchâtel cheese, cottage cheese, sour cream, and mozerella.

Scoop squash out of skin into a bowl and combined with marinara.

In a 9×13 casserole pan add half of the spaghetti squash mixture and smooth out on the bottle of the pan.

Add the cheese mixture as the second layer.

Add the meat mixture as the third layer.

Add the remaining squash mixture as the top layer.

Cover and refrigerate for 4-6 hours.

Preheat oven to 350 F.

Bake for 35-45 minutes, until bubbling.

Allow to cool for 10 minutes before serving.