Pesto Chicken and Veggie Stuffed Spaghetti Squash

Ingredients

1 Spaghetti Squash

2 Chicken Breasts

1 Red Bell Pepper

Spinach

2 Carrots

Basil Pesto

Mozzarella Cheese

Instructions:

1. Cut spaghetti squash down the middle (you can microwave for 5 minutes and that will make it easier to cut)

2. Carve out Seeds and poke holes with a knife on the outer layer (this will help it cook evenly and faster)

3. Add olive oil, salt, and pepper and face the spaghetti squash halves facing down on a baking sheet

4. Bake the spaghetti squash at 425 degrees for 25-30 minutes

5. While the spaghetti squash is cooking cut the chicken into small cubes, season, and cook in pan.

6. Dice the bell pepper and ribbon the carrot.

7. Sauté the vegetables and add in the chicken, spinach, and pesto.

8. Add the mixture to the spaghetti squash and top with mozzarella cheese

9. Broil for 2-5 minutes until cheese is golden brown