Pesto Chicken Stuffed Spaghetti Squash

Step 1

Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 15 minutes, turning the squash halfway through cooking.

Step 2

Before handling let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers.

Step 3

Using a fork, twist out strand of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.

Step 4

Preheat the broiler.

Step 5

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.

Step 6

Turn the heat to medium and heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook until just tender, about 2 minutes.

Step 7

Stir in the spaghetti squash strands, chicken and pesto, and cook until heated through, about 1 minute.

Step 8

Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Parmesan cheese.

Step 9

Place the stuffed spaghetti squash onto a baking sheet and place under the broiler. Cook until the cheese is melted, 1 to 2 minutes.

Step 10

Sprinkle with parsley and serve.