Method

1. Preheat oven to 400 degrees F. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
2. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften.
3. Next grab a lipped baking sheet or a rimmed baking dish.
4. To prevent sticking, rub the cut side of the squash with olive oil or simply place a little water inside your baking dish.
5. Roast face-down for 30-40 minutes, or until tender and easily pierced with a fork.
6. Slice and cook chicken with a little olive oil. (Bite sized pieces) Toss with Pesto.
7. In a small pot, heat a drizzle of olive oil to medium-high heat and sauté your bell pepper for a few minutes until tender.
8. Next add the spinach and pesto chicken and stir to wilt the spinach.
9. Add basil Season with salt and pepper to taste. Next add half the cheese.
10. To stuff the squash, first pull it apart with a fork and mix in the chicken pesto mix.
11. Top with the rest of your grated cheese and cover the baking dish in foil, leaving a little room at the top so the cheese doesn't stick.
12. Bake at 350 degrees F for around 20-30 minutes or until hot and bubbly. Garnish with fresh parsley and/or basil leaves and dig in!