Roasted Pepper Chicken with Spaghetti Squash and Sweet Potatoes

by Alexandra

Pure Italian-Style Bliss:

The Method:
Wash and remove the seeds from three sweet roasting red peppers or red bell peppers.
Lightly spray a foiled grill pan with cooking spray, add the peppers, a sliced yellow onion and 4-5 cloves of garlic.
Grill on high (top rack) for about 10 mintues, stirring occasionally.

Add a few generous handfuls of spinach, and grill for another 4-5 minutes.

In the mean time, grate about 1/2 cup of fontinella cheese, and some fresh basil and parsley.

Gather some spices:
Rosemary, Sweet Basil, Parsley, Crushed Red Pepper, Oregano and Sun-Dried Tomatoes

Dump the roasted vegetables, the spices and the fresh basil/parsley into a bowl. Ad a few generous tablespoons of Romano cheese, and a little milk if necessary.

Give the mixture a generous whirl with an Immersion Blender. *Do not puree until smooth*

Leave some chunks for texture and color.

Wash, halve and remove the seeds/pulp from a spaghetti squash.

Turn the halves face down on a lightly greased cookie sheet and bake at 375 degrees for 35-40 minutes.

Using a fork, remove the strands of pulp from the cooked squash. (only use half)
Run the fork from stem to stem to loosen the strands, then carefully scoop out with a spoon.

In a small bowl, mix a little Fat Free Italian Dressing with Low-Fat Ricotta and a bunch of minced garlic.

Stir in some white wine*, milk and dried basil.
(*boil the wine for 2-3 minutes to evaporate the alcohol prior to adding)

Steam a large, thinly sliced sweet potato and add the strands of spaghetti squash from half of the squash, and pour on the dressing mixture.
Layer the red-pepper sauce and some plain grilled chicken in a baking dish.
Top with the grated Fontinella cheese, and bake in a 400 degree oven for 15-20 minutes or until heated through and cheese is melted and bubbly.
Serve hot.
(with green beans)