Chicken with Spaghetti Squash and Fire-Roasted Tomatoes

Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.

Bake spaghetti squash in the preheated oven until tender when pierced with a fork about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens 3 to 5 minutes. Stir in chicken breasts tomatoes with juice Italian seasoning and paprika; cook until chicken is no longer pink in the center 15 to 20 minutes. Remove from heat; spoon out excess liquid.

Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.