Okay, I had never tried spaghetti squash before having this dish since I am not big on squash period. I was surprised that my husband and I both liked it. This is a very simple dish to prepare even if you make your own marinara sauce like I did. If you only have chicken breast instead of cutlets just pound them down to the same size. Simple and delicious! Enjoy!
Preheat oven to 350 degrees. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender.
Meanwhile, while the squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano. Grill chicken over medium-high heat, about 3-5 minutes.
Remove the spaghetti squash from the oven and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Season with salt and pepper, then spoon about 1/4 cup marinara in each boat.
Slice the chicken on the diagonal and place each piece on top of each squash half. Top the chicken with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes.