Low Fat Low Carb Chicken Mozzarella with Roasted Spaghetti Squash

Low Fat Low Carb Chicken Mozzarella with Roasted Spaghetti Squash

If you are trying to eat a little lighter these days, here's a terrific recipe to cut the carbs and fat. Lean grilled chicken provides the healthy protein and a tasty slightly spicy tomato sauce gives the whole meal a little zip. Roasting the spaghetti squash gives it a little more sweetness and the gooey melted fresh mozza provides a great finish to the dish. Without the chicken, this would also be a terrific vegetarian option too.

Originally published on April 2, 2012

Serves 4 - 6

• 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.

Low Fat Low Carb Chicken Mozzarella with Roasted Spaghetti Squash

If you are trying to eat a little lighter these days, here's a terrific recipe to cut the carbs and fat. Lean grilled chicken provides the healthy protein and a tasty slightly spicy tomato sauce gives the whole meal a little zip. Roasting the spaghetti squash gives it a little more sweetness and the gooey melted fresh mozza provides a great finish to the dish. Without the chicken, this would also be a terrific vegetarian option too.

Originally published on April 2, 2012

Serves 4 - 6

• 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.