Chicken and Spaghetti Squash Marinara

I really did not know what to call this one. It was just delicious. I always keep a spaghetti squash around because well, I just love how versatile it is. I use it in place of pasta and rice to save points plus values and also be celiac friendly :)

Chicken Breast and Spaghetti Squash Marinara 

	2 cup(s) canned stewed tomatoes
	2 tsp olive oil
	1/4 cup(s) fat-free ricotta cheese
	1 oz mozzarella, shredded, fat free
	1 cup(s) cooked spaghetti squash
	1 Tbsp reduced fat Parmesan cheese
	9 oz uncooked boneless, skinless chicken breast

Spices: Garlic powder, Italian Seasoning, Onion Powder, Dried Onion

Well you start with the chicken breast. I took 1 teaspoon of olive oil lined a baking pan and 1 cup of stewed tomatoes and laid the raw chicken on top and covered the chicken with the tomatoes. I let the chicken bake about half an hour or so until it was no longer pink in the middle .

While the chicken was cooking I took care of the spaghetti :)
I used spaghetti squash I had baked the day before. I took a heaping cup of it and put it in a medium sauce pan with 1 teaspoon of olive oil. I let it simmer for about 10 minutes and then I added my spices. After simmer about 5 more minutes I added in my cheeses. I let that all simmer on low heat about 10 more minutes and it was done!

Just in time to pair with my chicken :)

It was so yummy! Like I do not miss pasta, the real thing at all! I cannot even remember the last time I had real pasta, or even the rice gluten free stuff. Spaghetti squash is so much healthier, and lighter. I do not feel sleepy after wards or guilty. And by saving on the carbohydrate points you can flavor it with the cheese and enjoy it!

I got 2 servings out of this I used 2 4.5 oz chicken breasts and I just put 1 breast away with half of the squash mix for lunch or dinner tomorrow.
Only 8 Points Plus per serving!


Do you have any favorite substitutions for a more points plus friendly meal?