Microwave your spaghetti squash for 8 minutes. Slice off the stem so you have a flat surface, place it cut side down on the cutting board, and slice the squash in half. Scoop out the seeds and place on a parchment paper lined baking sheet
Drizzle 1/2 teaspoon of olive oil onto each squash (the cut size only), and sprinkle with salt and pepper. Rub the oil and seasonings around the squash, turn them cut size down onto the baking sheet, and roast for 45 minutes
While the squash is in the oven, make your sauce. Add 2 teaspoons of your oil into a large, non stick skillet, and add your chicken. Season with salt and pepper and break up with a wooden spoon, sauteing until browned. Season with 1 teaspoon of oregano, stir to combine, and remove to a plate
Add your remaining teaspoon of oil into the pan and add your onion and garlic + salt and pepper. Cook until softened. Add your chicken back in with the onion mixture, and add your crushed tomatoes, tomato paste, pepper flakes, and remaining teaspoon of oregano. Season with salt and pepper, and bring to a simmer
Simmer until your squash comes out of the oven, adding water if the sauce gets too thick
Let your squash cool for a bit after it comes out of the oven, and then, using a fork, pull the squash away from it’s “shell” – it should pull away in little angel-hair-like strands
Add all the squash “noodles” in with your sauce (you might need to do this in a separate mixing bowl if your saute pan isn’t big enough).
Mix together thoroughly, stir in your parmesan, and season to taste with salt and pepper
Stuff the spaghetti squash mixture back into each shell, sprinkle 2 tablespoons of parmesan onto the tops of each, and pop under the broiler until the cheese is melted and golden
Garnish with fresh basil if desired!
This recipe is 6 Freestyle SmartPoints per serving!