1 spaghetti squash, 2- to 2-1/2 lbs
2 tsp extra virgin olive oil
1 lb boneless, skinless chicken breast, cut into 1/2 by 1-inch slices
1 onion, sliced
2 bell peppers, sliced (I like to use different color peppers)
1 large garlic clove, sliced
1 Tbsp dried thyme
1/4 cup medium black olives
1/2 cup dry white wine
1/2 tsp kosher salt
1/2 tsp fresh black pepper
1/4 cup grated parmigiano-reggiano or romano cheese
4 oz grated low-fat Italian cheese blend (or mozzarella)
1/4 cup chopped fresh flat-leaf parsley
Cook the spaghetti squash in a pressure cooker, oven or slow cooker.
Pressure cooker method: Trim off the stem end of the squash, and cut the squash in half lengthwise. With a spoon, scoop out the seeds and stringy bits. Place the two halves in the pressure cooker and add 1 cup of water. Cook on High Pressure for 8 minutes, and use the Quick Release method to release pressure (follow the instructions that came with your pressure cooker). When the pressure valve drops, open the lid. Use tongs to remove the squash halves to a platter, and let them cool while you make the rest of the dish. Then, use a fork to scrape the "spaghetti" out of the skin.
Oven roasting method: Preheat the oven to 375°F. Cut the squash in half lengthwise, and scoop out the seeds. Place the two halves cut side up on a rimmed baking sheet. Drizzle each half with extra virgin olive oil. Bake for 45 minutes, or until the squash is tender when pierced with a knife. Remove from the oven and set aside to cool while you make the rest of the dish; then, use a fork to scrape the "spaghetti" out of the skin.
Slow cooker method: You'll need to start this first thing in the morning to have the squash ready for dinner. Wash the whole squash to remove any surface dirt, and prick it all over with a sharp paring knife. Place the whole squash in a 4-quart oval slow cooker. Add 1-1/2 cups of water. Cover and cook on LOW for 6 hours. Remove squash from the cooker (with tongs), and set aside until it's cool enough to cut open. Scoop out the seeds, and then use a fork to scrape the "spaghetti" out of the skin.
Now that your squash is cooked....
If you've used your pressure cooker or slow cooker for the squash, preheat the oven to 375°F. Coat a casserole dish (approximately 9x13) with cooking spray, and set aside.
Heat a large nonstick frying pan over medium heat. Add olive oil, chicken and onion. Sauté for 3-4 minutes, stirring frequently, until the chicken is no longer pink.
Toss in the bell peppers, garlic, thyme and olives. Continue to cook, stirring, for 2-3 minutes, until the peppers are softened slightly. Pour in the wine, salt and pepper. Stir until everything is combined, and cook for 2 minutes, until most of the liquid evaporates. Remove from heat.
Place the "spaghetti" strands in a large mixing bowl, and add the chicken and pepper mixture from the frying pan. Stir in the two cheeses and parsley, until everything is combined. Pour the mixture into the prepared casserole dish.
Cover the casserole with aluminum foil, and bake for 30 minutes. Then, uncover and bake for an additional 10 minutes.
Serve hot. Can be made up to one day ahead and reheated in a 350° oven.