Chicken with Spaghetti Squash and Fire-Roasted Tomatoes

A great, healthy alternative to noodles for spaghetti with a little spice!

Ingredients

• 1 small spaghetti squash, halved and seeded
• 2 tablespoons extra-virgin olive oil, divided
• 0.25 cup chopped white onion
• 1 clove garlic, minced
• 2 skinless, boneless chicken breasts, cut into 1-inch pieces
• 0.5 (15 ounce) can fire-roasted diced tomatoes
• 1 teaspoon Italian seasoning
• 0.5 teaspoon ground paprika
• salt and ground black pepper to taste
• 1 tablespoon shredded Parmesan cheese, or to taste
• 1 pinch dried oregano

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
2. Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
4. Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.