Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spaghetti squash with roasted tomato sauce and chicken. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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. Bake this dish until bubbly and serve with a fresh side salad!

Spaghetti squash with roasted tomato sauce and chicken is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Spaghetti squash with roasted tomato sauce and chicken is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have spaghetti squash with roasted tomato sauce and chicken using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Spaghetti squash with roasted tomato sauce and chicken:

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

For this recipe, we'll stay the light and healthy route by using some fresh cherry tomatoes, fresh basil and roast up a little garlic. Place the tomato sauce on the stove to simmer. In a mixing bowl combine the chicken, egg yolk, breadcrumbs, lemon zest, parsley, oregano, basil, chili flakes and salt and pepper. Followed advice from others, drained spaghetti squash, added diced zucchini.

Steps to make Spaghetti squash with roasted tomato sauce and chicken:

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!!!

My husband likes a lot of meat and sauce. I would make this again and may add carrots next time. While the squash are roasting, place tomatoes on baking sheet and scatter garlic over tomatoes, drizzle with olive oil, toss to coat, season with salt and pepper, and thyme. Remove the pan from the heat. Pour the sauce over the squash.

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