Spaghetti squash with roasted tomato sauce and chicken. Taste The Delicious, Italian-Inspired Red Pasta Sauce From Classico. Chicken Parmesan Spaghetti Squash is a lower carb, lower-cal version of a classic favorite! A layer of spaghetti squash is topped with a rich tomato sauce, juicy chunks of chicken, and of course lots of cheese.

Tender bites of chicken and homemade tomato sauce are served over healthy "spaghetti" (squash) & topped with melty mozzarella. A hot topic in the wellness world is the act of practicing gratitude. Stuffed with crumbled Italian sausage and cheese (and a little tomato sauce—yes, taking another liberty here), you have yourself a beautiful mess of Italian ingredients. You can cook Spaghetti squash with roasted tomato sauce and chicken using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Spaghetti squash with roasted tomato sauce and chicken

1. Prepare 1 of spaghetti squash.
2. Prepare 6 of tomatoes.
3. You need 2 of garlic cloves.
4. You need 2 tbsp of balasmic vinegar.
5. Prepare of olive oil.
6. You need of salt.
7. Prepare of pepper.
8. You need of thyme.
9. You need of rosemary.
10. You need strips of frozen chicken.

Split squash in half lengthwise and remove seeds. Pour about half an inch of water into the baking dish. The oil and garlic sauce coats the squash and pairs beautifully with the sun-dried tomatoes and chicken. If you're looking for an even faster skillet dinner, check out my (Un)Stuffed Pepper Skillet!

Spaghetti squash with roasted tomato sauce and chicken step by step

1. Microwave the squash for 5 mins. Let it cool and slice in the middle into half. Scoop off the inner pulp with seeds..
2. Drizzle olive oil and season with salt,pepper. Place it in an oven proof tray, turned the squash skin upside..
3. Preheat the oven at 425 degrees. Bake the squash fir 30 to 40 mins,depending on the size..
4. Remove from oven, let it cool and scoop it with fork like noodles..
5. For the marinara sauce, in a oven proof dish, drizzle oliveoil, place tomatoes, garlic, vinegar, thyme,rosemary, salt,pepper..
6. Place in the oven. Preheat at 450 for 30mins..
7. Remove the dish, remove the tomato skins, transfer all the contents to saucepan, let it simmer for few mins. You can add some white wine if u want..
8. For the chicken., i defrosted some frozen chicken strips and fry them on the pan..
9. Arrange the sphagetti on a plate, top it with the sauce and chicken..
10. Enjoy!!!.

Scrape out a roasted spaghetti squash and layer the flesh with cooked chicken sausage, balsamic onions, a homemade cashew "ricotta" and, of course, marinara sauce. With out all the carbs and calories, spaghetti squash has delicious flavor all it's own, and is the perfect excuse to make a delicious sauce to go along with it. With fork, pierce spaghetti squash several times on each side to vent. Remove the pan from the heat. Pour the sauce over the squash.