Ingredients:
1 cup shredded rotisserie chicken meat
1 medium spaghetti squash
1/2 cup pesto, extra to taste
8-12 ounces fresh baby spinach, torn/chopped
1 carrot, shredded
½ red bell pepper, chopped
½ onion, diced
3 cloves garlic, minced
Olive oil, as needed
Salt and Pepper, to taste
1-2 tablespoons fresh parsley or basil, to garnish
Instructions
Pre-heat oven to 375° F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds.
Place inside a baking dish or on a rimmed, lined baking sheet, season and generously drizzle with olive oil and roast face-up for 20-30 minutes, or until tender and easily pierced with a fork.
In a skillet, heat a drizzle of olive oil to medium-high heat and sauté your onion, garlic, bell pepper and carrot for a few minutes until tender. Add chicken and heat until warmed through. Next add the spinach and stir to wilt the spinach. Turn off heat, let cool slightly and stir in pesto.
Season with salt and pepper to taste.
Fluff the squash first with a fork and top with pesto chicken mixture.
Garnish with fresh parsley and/or basil leaves and dig in! Enjoy!