Chicken Spaghetti with Easy Homemade Marinara

1 spaghetti squash, cooked
1 red bell pepper, sliced
1 onion, sliced
1 lb chicken breast, cut into strips
salt and pepper
1 tbsp olive oil
1/2 tsp red pepper flakes
1/2 tsp oregano
Roasted tomato marinara sauce (recipe below)

Spray large skillet with olive oil, then add chicken. Season with salt, pepper and oregano and cook until chicken is just done, tossing frequently, about 5-7 minutes. Remove chicken from skillet and add 1 tbsp olive oil. Stir in onion and pepper, season with salt, pepper and red pepper flakes and cook until they are softened.

Pour fresh marinara over the onions and pepper, then stir in the chicken. Serve over fresh spaghetti squash.

Roasted Tomatoes Marinara:
approx 6-8 plum tomatoes
salt and pepper
1-2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 cup fresh basil, chiffonade

Half tomatoes and scoop out inside. Place on a baking sheet and drizzle with olive oil, vinegar, salt and pepper and basil. Roast at 450 for 15-20 minutes, tossing at least once. Place tomatoes and the juice the cooking process created in a blender or food processor and puree until smooth.