Low carb "pasta" with chicken

Ok, ok, I know the title says low carb pasta....but that is a little bit of a stretch :-)

It is actually spaghetti squash, not real pasta that we are talking about here, but for those of "Us" who decided (stupidly?) to start the year off right, it's the closest thing we are going to get to real pasta for a long time!

Looks pretty good, though, huh!  It is my take on a very popular pinterest recipe floating out there from the skinnytaste.com blog....check her stuff out if you havent before, lots of great recipes!
Her recipe called for tomato sauce, and lots of it, which according to my new diet is a no-no...at least in the first few weeks.  So I tweaked it a little to make it more low carb friendly, and it is still delish!  And easy! 

*  First you cut the squash in half, scoop out the seeds, drizzle with a little extra virgin olive oil, sprinkle with salt and pepper, and roast it at 350 for about an hour.  
* While the squash is roasting cube about 1lb chicken beast and season with salt, pepper, oregano, and a small dash of red pepper flakes.  
* Add 1-2 tbs EVOO and 1 clove diced garlic to a sauté pan and cook over medium heat for about a minute.  Add chicken and sauté until almost cooked through.  Then add 1 can petite diced tomatoes (or about 1 large tomato, diced) and continue cooking until chicken is done.  Set aside.
* When the spaghetti squash is tender and the skin has softened remove it from the oven ad "fluff" the strands with a fork to loosen them up.  Then fill each one with half of the chicken and tomato mixture and top each with 1/2 cup shredded mozzarella cheese.

* Return to oven for about 5 minutes or until the cheese has melted, then chow down!

Note to self:  I really have to start remembering to take a picture on my plate before I start eating, but I seriously couldn't help myself with this one!