Low Carb Chicken Mozzarella with Roasted Spaghetti Squash

Now that I have been watching what I eat, and cutting down on the fat and carbs, I was looking for ideas on Pinterest.

I found this great recipe that was posted by Rock Recipes.  The great taste of Chicken Parm without all the carbs of traditional spaghetti.  Also very easy to make within an hour.

In place of spaghetti you will use a spaghetti squash. Cut the squash in half and remove the seeds and pulp from the center.  After you have the squash cleaned out, brush the inside with olive oil and season with salt and pepper (I used one of the McCormick chicken grinders to season).  Place the cut side down on a parchment lined baking sheet until the squash is fork tender.  Bake at 350 degrees for about 40 minutes (can vary a little depending on your oven).

While this was baking I grilled the chicken breast on my counter top grill (and added a little of the McCormick season).

Once the squash is done baking, you will remove the insides with a fork onto a serving plate.  I used a half for each plate of the squash.  Top with the grilled chicken, and tomato sauce, and then thin slices of fresh mozzarella.

For the sauce I just used my favorite sauce I normally use, but you can find a great recipe on Rock Recipes site if you want to use theirs.

Also, they suggest putting the plates in the broiler for a minute or two to melt the cheese.  My plates are not oven safe so I just covered each one with a lid from my pots and pans for a minute or two and the cheese melted nicely.

Hope you enjoy this as much as I did.

The picture used is from Rock Recipes site.

Suggestions:  You can also make this vegetarian either by using Boca Chicken or no Chicken at all.