Chicken Cacciatore with Spaghetti Squash

Uses crock pot.
Recipe from Clean Eating January/February 2012, p 54.

INGREDIENTS

6 4oz boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1 tbsp olive oil, divided
1 large yellow onion, sliced
2 cups frozen sliced mixed bell peppers
10 oz sliced baby portobello mushrooms
1 26.46oz carton chopped tomatoes
1 cup low-sodium chicken broth
6 tbsp tomato paste
4 tbsp balsamic vinegar
4 cloves garlic, minced
2 tsp dried oregano
3/4 tsp red pepper flakes
2-3 sprigs fresh rosemary
6lb spaghetti squash (2-3 large squash), halved lengthwise and seeded
6 tbsp grated low-fat Parmesan cheese
1/4 cup chopped or whole fresh basil

DIRECTIONS

Sprinkle salt and pepper on all sides of chicken, dividing evenly. In a large nonstick skillet, heat 1tsp oil on medium. Add one-third of chicken to skillet in single layer and cook for 1-2 minutes per side, until lightly browned. Transfer to slow-cooker. Working in batches, repeat with remaining 2 tsp oil and chicken.

To slow cooker, add onion, bell peppers, mushrooms, tomatoes, broth, tomato paste, vinegar, garlic, oregano, and pepper flakes. Stir to combine and nestle rosemary on surface. Cover and cook on low for 6-8 hours.

Pierce squash skin with a fork. In a large pot, add 2 inches of water and 1 squash half, skin side up. Cover and boil for 2 minutes. Remove squash and transfer to clean work surface. Repeat with remaining squash halves. Scrap stringy flesh from skin, separating into strands.

Remove and discard rosemary from chicken mixture. Stir and spoon over top of squash. Garnish with Parmesan and basil.