2 medium-small spaghetti squash
2 chicken breasts, cooked and chopped finely
½ cup pesto, extra to taste
1-2 cups fresh baby spinach, torn/chopped
1 large carrot, shredded
1 medium red bell pepper, chopped
salt and pepper, to taste
8 ounces shredded mozzarella
2 tablespoons fresh parsley to garnish
- Preheat oven to 400 degrees and line a rimmed baking dish with aluminum foil. Spray with nonstick cooking spray.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, microwave each squash for 5 minutes.
- Place squash onto your prepared baking dish and roast face-down for 30-40 minutes, or until tender and easily pierced with a fork.
- Meanwhile, toss cooked chicken with pesto. Set aside. In a small pot, heat a drizzle of olive oil over medium-high heat and sauté bell pepper and carrot until tender. Next, add spinach and pesto coated chicken. Stir and cook until spinach is wilted. Season with salt and pepper to taste. Top with 4 ounces of cheese.
Once squash is cooked, fluff gently with a fork. Next, top with chicken and vegetable mixture. Top with remaining cheese and bake for 15-20 minutes until contents are warmed through and bubbling. Garnish with parsley.