Pesto Chicken Stuffed Spaghetti Squash

Ingredients

• Olive oil
• Salt
• Pepper
• Bell pepper
• Onion
• Half
• Chicken

Directions

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.
2. Before handling let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers.
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.
4. Preheat the broiler.
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.
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.
7. Stir in the spaghetti squash strands, chicken and pesto, and cook until heated through, about 1 minute.
8. Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Parmesan cheese.
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.
10. Sprinkle with parsley and serve.