Method

1. Preheat oven to 400 degrees F.
2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
3. To prevent sticking, rub the rim of the squash's flesh with olive oil or simply place a little water inside your baking dish.
4. Roast face-down for 40-60 minutes.
5. Cooking time will depend on size and the once rock-hard exterior of the squash will be visibly softened with a tender inside.
6. If they aren't already in one, add your cooked squash to baking dish.
7. Slice and cook chicken in bite sized pieces.
8. Set aside. Next whisk up an egg yolk [or grab the whites from one large egg] into your basil and add freshly grated parmesan cheese, garlic powder, dried parsley, salt, and your favorite Italian seasoning blend.
9. Set aside. Line each cooked spaghetti squash with chopped tomato or a thin layer of your favorite red sauce! Top each with your seasoned parmesan; pile it on! Next add your pesto chicken and sprinkle with some extra chopped tomato.
10. Top with mozzarella and cover the baking dish in foil, leaving a little room at the top so the cheese doesn't stick.
11. Bake at 350 degrees F for around 35-40 minutes or until hot and bubbly.
12. Garnish with fresh parsley and/or basil leaves and dig in!