If you're trying to cut down on your carbs and you love pasta, like I do, give spaghetti squash a try. I can't lie and say it replaces pasta, because it doesn't, but it's a decent substitute if you have the willpower to give up the real deal. Last weekend, I made some spaghetti squash with fresh tomatos and basil and served it with chicken piccata.
To cook spaghetti squash, cut it in half and put it cut side down in a baking dish filled with a 1/2 inch of water. Bake it in the oven for about 30-40 minutes at 375 F (you should be able to pierce the squash with a fork pretty easily). Let it sit for a few minutes, take out the seeds from the middle and then use a fork to pull out the spaghetti like strands. You can season it with whatever you like. This time I tossed it with some very flavorful olive oil, salt, a bit of pecorino romano cheese and then topped it with a fresh diced tomatoes and basil. It was quite delicious and even better a few days later.
For the chicken, I took some think cut chicken breasts, dredged them in flour seasoned with salt and pepper, cooked them in a pan on medium heat in olive oil. When they were almost fully cooked through, I took them off of the heat and made a sauce in the pan with chicken stock, lemon juice and capers. Once that simmered for a few minutes, I added the chicken breasts into the sauce and let them cook covered for a few minutes.