Ingredients
- 2 medium-small spaghetti squash [6-7 inches long]
- 2 chicken breasts
- 1/2 cup pesto, extra to taste
- 1-2 cups fresh baby spinach, torn/chopped
- 1 extra large carrot, shredded
- 1 medium red bell pepper pepper, chopped
- salt and pepper, to taste
- 8 oz shredded cheese
- 1-2 TBSP fresh parsley to garnish
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
- Next grab a lipped baking sheet or a rimmed baking dish.
- To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil or simply place a little water inside your baking dish. Both work great!
- Place inside a baking dish or atop rimmed, lined baking sheet [some liquid will escape] and roast face-down for 30-40 minutes, or until tender and easily pierced with a fork.
- Cooking time will vary a bit depending on the size of your squash, and the once rock-hard exterior of the squash will be visibly softened.
- The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner. You can also make the whole shebang one weekend and pop it in the fridge until about 30 minutes before dinnertime. Wind up with a little bit leftover? It reheats marvelously the following day! Now let's get back to the recipe!
- While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night's dinner. I poached mine.