Low Fat Low Carb Chicken Mozzarella with Roasted Spaghetti Squash



2 small spaghetti squash
4-6 boneless skinless chicken breasts
Season the chicken breasts with salt and pepper and grill until fully cooked.

Cut the squash in half and remove the seeds and pulp. Season with salt and pepper and brush the inside with olive oil. Place cut side down on a parchment lined baking sheet and bake for approximately 40 minutes at 350 degrees F or until the squash is fork tender. Release the strands of squash by gently scraping the insides with a fork, letting the squash fall onto the serving plate.

Top the roasted spaghetti squash with sliced grilled chicken, spicy tomato oregano sauce and finally thin slices of fresh mozzarella before broiling for just a minute or two to melt the cheese.

Spicy Tomato Oregano Sauce

Heat 4 tbsp olive oil over medium low heat. Add

1 small red onion, diced small
6 cloves minced garlic

Saute until the onions have softened then add:

6 – 8 cups crushed tomatoes
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp chili flakes ( more or less to taste)
4 tbsp chopped fresh oregano
1 tbsp brown sugar
3 tbsp balsamic vinegar

Simmer together slowly for about a half hour stirring occasionally, until the sauce reduces and thickens considerably.

Serves 4 – 6

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