5tbsppestoUse the recipe linked or your favorite jar pesto
Preheat oven to 425° - You can roast the squash and chicken at the same time.
To roast the squash: Cut the squash in half lengthwise using a large sharp knife. Scoop out the seeds and strings using a large spoon. Using a fork poke the outside of the squash several times. Brush the flesh of the squash with 1 tbsp olive oil, and a generous sprinkle of salt and pepper. Then place the squash flesh side down on a baking sheet. (optional: add a few fresh herbs to the inside of the squash while it is roasting). Roast for 30 minutes or until the outside of the squash can be easily pierced with a fork. Do not overcook the squash, you don't want mushy spaghetti squash strands. Remove from the oven and set aside.
To roast the chicken: (You can follow the detailed recipe tagged in notes) Using bone in skin on chicken breast, drizzle with olive oil, salt and pepper. Place on a baking sheet and roast in oven for 40 minutes (you can roast at the same time as the squash).
Allow the squash to cool enough to handle, and using a fork scrape lengthwise down the squash to release the "noodle" strands.
When chicken is cool enough to handle slice into bite size pieces.
While chicken and squash are cooking prepare your pesto (use recipe linked in notes) or use your favorite jarred pesto sauce.
I prefer to assemble directly in the spaghetti squash halves, but you can also remove the spaghetti squash noodles and assemble in a casserole.Toss each spaghetti squash half with 1-2 tbsp pesto (depending on how big your squash is and how much pesto you like), top with sliced chicken and an additional 1-2 tsp of pesto on top, finish with a generous sprinkle of parmesean cheese.
NOTE:Nutrition Analysis is an estimate. This recipe makes 2-4 servings depending on the size of your spaghetti squash.
LEFTOVERS - HOW TO REHEAT - AND MEAL PREP TIPS:
MEAL PREP: This recipe is perfect for meal prep. You can make all components 1-3 days in advance and store in a sealed container in the refrigerator
REHEATING: Warm spaghetti squash in the microwave or oven. In a small saucepan over low heat warm pesto, add chicken to the pesto to heat through.
LEFTOVERS: Store leftovers in an airtight container in the refrigerator for 5-7 days.