In the slow cooker or a saute pan over medium heat, add the olive oil and onions and saute until they are translucent. Add the garlic and saute until light brown, then add the mushrooms and bell peppers. Saute for about 2-3 minutes. Set aside when done.
Place the chicken into the slow cooker, and add the diced tomatoes, chicken stock, white wine, tomato paste, oregano, basil, sea salt, lemon juice and red pepper flakes. If using a saute pan add the mushroom mixture to the chicken. Cover the slow cooker and cook on low until chicken is tender (about 6-8 hours on low or 3 1/2-4 hours on high).
Preheat oven to 400⁰F.
Place the squash in a medium-sized pan. Poke a fork in several places on the squash so steam escapes. Add enough water to cover the bottom of the pan, and place it in the oven. Cook for 45 – 60 minutes, or until a fork can easily pierce through into the squash.
Remove the squash from the oven, and let cool for a few minutes. Cut the squash in half and gently scoop out the seeds. Then use a fork to scrape the spaghetti-like strands from the inner flesh of the squash. Place spaghetti squash either on plates or on a platter.
When chicken is done, serve over spaghetti squash and garnish with basil.
Serving size: 1 cup spaghetti squash, 2 chicken thighs, and 3/4 cup sauce, Calories: 420 calories, Fat: 15 grams, Saturated fat: 4 grams, Carbohydrates: 30 grams, Sugar: 14 grams, Sodium: 320 milligrams, Fiber: 7 grams, Protein: 35 grams, Cholesterol: 100 milligrams