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Pesto Chicken Spaghetti Squash

Another fun way to use spaghetti squash noodles.

Prep
Cook
Serves 4people
Ingredients
2
small (2 lb. each) spaghetti squash
2
tsp olive oil, divided
2
skinless, boneless chicken breast, cut into 3/4 –inch pieces
1/4
tsp salt
1/4
tsp ground pepper
1
red bell pepper or tomato
6
tbs basil pesto
1/4
cup grated Parmesan cheese
2
tbs minced flat-leaf parsley
Directions
1.
Pre-heat the oven to 400ºF.
2.
Brush the cut side of the spaghetti squash with a little olive oil and season with salt and pepper. Place the spaghetti squash halves, cut side down on a cookie sheet or an oven-safe casserole dish. Roast for 30 to 45 minutes, or until the point of a paring knife inserts easily into the squash.
3.
Use a fork to twist out strands of the spaghetti squash and place in a large bowl.
4.
Heat 1 tablespoon of the olive oil in a large nonstick skillet set over medium-high heat. Add the chicken, salt and pepper, and cook until the chicken is cooked through. Transfer the chicken to a bowl.
5.
Turn the heat to medium and heat the remaining 1 teaspoon of olive oil in the skillet. Add the red bell pepper and cook until just tender, about 2 minutes. (If using a tomato you can skip this step)
6.
Stir in the spaghetti squash strands, chicken and pesto (and tomato), and cook until heated through, about 1 minute.
7.
Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Parmesan cheese.
8.
Sprinkle with parsley and serve.

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