2lbs Peeled Crawfish

2c low-fat Mexican Cheese, shredded

4.5c Spaghetti Squash, cooked

1.5c Green Onions, Sliced

1.5c Red Bell Peppers, Diced

5 Laughing Cow Creamy Swiss Light wedges

2.5 TBSP Butter

2 cloves garlic, minced

½-1c low sodium chicken broth

4 tsp Purely Cajun Seasoning

Spaghetti Squash

Cut in half, scoop out seeds. Place in oven at 425 on baking sheet for 1 hour or until very tender. OR Place in instant pot with ½ c water for 30 minutes on manual. Allow slow release.

Crawfish Sauce

In medium sauce pan, add butter, onions & bell peppers until tender, about 15 minutes. Adding chicken broth as necessary to prevent sticking each time liquid evaporates. Reduce heat to Medium-low. Add garlic and laughing cow cheese and stir until smooth, adding broth as necessary to prevent sticking. Add crawfish and Purely Cajun Seasoning, stir and cook for an additional 10 minutes. Add Mexican cheese and cooked spaghetti squash. Stir until combined very well. Serve and Enjoy!

5 Servings: Per Serving 1 Leaner Protein, 3 Vegetables, 3 Condiments, 1 Healthy Fat