Chicken Mozzarella with Roasted Spaghetti Squash – low fat, low carb and gluten free!

Posted on Jan 7 2013 - 8:00am by Barry C. Parsons

Chicken Mozzarella with Roasted Spaghetti Squash – low fat, low carb and gluten free! A delicious recipe for healthy eating that the whole family will love. This one deserves a permanent place in your meal rotation plan.

Low Fat Low Carb Chicken Mozzarella with Roasted Spaghetti Squash

Chicken Mozzarella with Roasted Spaghetti Squash – low fat, low carb and gluten free!

If you are trying to eat a little lighter these days, here’s a terrific recipe for Chicken Mozzarella on Spaghetti Squash 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. Plus, because there’s no pasta, it’s gluten free too!

Using 4 ounce breasts this recipe comes in at about 321 calories per portion.

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Low Fat Low Carb Chicken Mozzarella with Roasted Spaghetti Squash

Chicken Mozzarella with Roasted Spaghetti Squash – low fat, low carb and gluten free!

 

Chicken Mozzarella with Roasted Spaghetti Squash - low fat, low carb and gluten free!
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Chicken Mozzarella with Roasted Spaghetti Squash
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs
 
Chicken Mozzarella with Roasted Spaghetti Squash - low fat, low carb and gluten free! A delicious recipe for healthy eating that the whole family will love. This one deserves a permanent place in your meal rotation plan.
Course: Dinner
Cuisine: Italian Insired
Servings: 6 servings
Author: Barry C. Parsons
Ingredients
  • 2 large spaghetti squash
  • 6 boneless skinless chicken breasts
  • 6 slices part skim mozzarella cheese
For the Spicy Tomato Oregano Sauce
  • 4 tbsp olive oil
  • 1 small red onion diced small
  • 6 cloves minced garlic
  • For the Spicy Tomato Oregano Sauce
  • 5-6 cups crushed canned 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
Instructions
  1. Cut the squash in half and remove the seeds and pulp. Season with salt and pepper and brush the inside with olive oil.
  2. 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.
  3. Season  the chicken breasts with salt and pepper and grill until fully cooked.
  4. Release the strands of squash by gently scraping the insides with a fork, letting the squash fall onto the serving plate.
  5. 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.
For the Spicy Tomato Oregano Sauce
  1. Sauté the garlic in the olive oil over medium low heat for only 30 seconds. Add the onions.
  2. Sauté until the onions have softened then add the tomatoes, salt, pepper, chili flakes, oregano, brown sugar, and vinegar.
  3. Simmer together slowly for about a half hour stirring occasionally, until the sauce reduces and thickens considerably.
Recipe Notes

Using 4 ounce breasts this recipe comes in at about 321 calories per portion.

2 Comments so far. Feel free to join this conversation.

  1. Anonymous April 24, 2012 at 5:44 pm - Reply

    yummmmmmmmmmmmy

  2. James June 17, 2015 at 9:04 pm - Reply

    Made this tonight and it was delicious. The sauce was very flavorful. Thanks for continuing to make me look like I know what I’m doing in the kitchen. Your peanut butter Sriracha burger is still my favorite.

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