Roasted Tomato & Chicken "Spaghetti"

I just can't get enough spaghetti squash!!

 

Ingredients & Nutritional Information:

• 2 cups of Spaghetti Squash

          Calories: 84, Fat: 0g, Carbs: 20g, Sugars: 8g, Protein: 2g

• 2 oz Boneless Skinless Chicken Breast, cooked & shredded

          Calories: 55, Fat: 0.8g, Carbs: 0g, Sugars: 0g, Protein: 12g

• 1/4 cup of White Onion, sliced

          Calories: 16, Fat: 0g, Carbs: 3.7g, Sugars: 1.7g, Protein: 0.4g

• 2 TBS of Red Sauce (Ragu's Homemade Style)

          Calories: 15, Fat: 0.5g, Carbs: 2.5g, Sugars: 0g, Protein: 0g

• 1/2 cup of Cherry Tomatoes, halved

          Calories: 14, Fat: 0.2g, Carbs: 3g, Sugars: 2g, Protein: 0.5g

• Cooking Spray
• Oregano
• Sea Salt

Entire Recipe: Calories: 184, Fat: 1.5g, Carbs: 29.2g, Sugars: 11.7g, Protein: 14.9g

*The ingredients can easily be multiplied for more servings.

Directions:

1. Preheat oven to 350 degrees.
2. Slice the spaghetti squash lengthwise and remove seeds.  Place face down on greased cookie sheet and bake for approximately 30 minutes or until tender.  (Note: I only used half of the squash for this recipe)
3. Line another baking sheet, mist with cooking spray, and place tomato halves and sliced onion down. 
4. Lightly spray with cooking spray, sprinkle with sea salt, and put in the oven for the last 10 minutes of the squash's cook time.
5. Once the squash is finished baking, remove from the oven and let sit for a few minutes.
6. Flip squash over and scrape the insides with a fork. 
7. Place the "spaghetti" in a separate dish and top with tomatoes, chicken, onion, and sauce.
8. Sprinkle with oregano seasoning and serve hot.