Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 5
Calories: 458
Carbs: 34g
Protein: 52g
Fat: 12g
Ingredients:
2.5-3 lbs. boneless skinless chicken breast
16 oz. jar of roasted red peppers
2 TBSP extra virgin olive oil
5 cloves of garlic, minced
1 TBSP basil
Sprinkle of cayenne
Splash of red wine vinegar
1/2 cup plain greek yogurt (non fat)
1/4 cup fresh parmesan
1/2-1 tsp black pepper
Salt to taste
1 spaghetti squash
Instructions:
For the chicken:
Cook chicken your preferred method. Grill, saute, instant pot..however you choose. I had already frozen my chicken in an homemade Italian marinade and chose to make from frozen in the instant pot.
For the spaghetti squash:
Preheat your oven to 400.
Cut spaghetti squash in half horizontally .
Place in glass baking dish.
Brush with EVOO and season well to your liking. Keep in mind, to much olive oil can make the squash watery.
Bake at 400 for 30-40 minutes.
For the sauce (or gravy depending on your background 
)
Place roasted red pepper and garlic in food processor or blender with about 1-2 TBSP of the liquid from the jar. Blend until smooth.
Transfer to sauce pan and heat over medium. Add in basil, cayenne, red wine vinegar, and pepper. If you like your sauce a little on the sweeter side, add a tsp of raw sugar. Bring to a simmer. Once the sauce has been simmering for about 15 minutes add in your greek yogurt and parmesan. Reduce heat to low.
Finishing up with your spaghetti squash and chicken…
The spaghetti squash should be done and ready to remove from shell. I like to start from the outside and work my way in using the tines of my fork to remove squash. As far as the chicken, personally since I used my instant pot, I chose to shred and chop the chicken and from there, add right into my sauce mixture. Top your spaghetti squash with chicken sauce mixture and voila! Dinner is served.
Enjoy.
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