Pesto Spaghetti (sorta kinda)

Isn't it funny how you still crave things even if you don't feel so hot after you eat it?  What is that about?  For me, it's pasta.  Whole wheat or not, it seems that whenever I eat pasta, I'm instantly zapped of any energy.  But yet sometimes, a bowl of yummy noodles just sounds so darn good.

Fortunately, I happen to love spaghetti squash, and have found that it more or less hits the spot when a craving crops up.  It may not be a steaming bowl of pappardelle, but then again, I'm not asleep within 20 minutes of eating it either.  So, I'll take the win.

I've made spaghetti squash a few ways, and this one is right up there at the top in terms of flavor, ease and satisfaction.  It hits all the right notes for me.  And I hope for you, too.

Cheers & Enjoy!

What You'll Need

• 2 small (2 lb. each) spaghetti squash
• 2 tsp olive oil, divided
• 2 skinless, boneless chicken breast, cut into ¾ –inch pieces
• ¼ tsp salt*
• ¼ tsp ground pepper
• ½ onion, chopped
• 1 red bell pepper, diced
• 6 tbsp basil pesto
• ¼ cup grated Parmesan cheese**
• 2 tbsp minced flat-leaf parsley

What You'll Do

• 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.
• Before handling let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers.
• 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.
• Preheat the broiler.
• 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.
• 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.
• Stir in the spaghetti squash strands, chicken and pesto, and cook until heated through, about 1 minute.
• Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Parmesan cheese.
• Place the stuffed spaghetti squash onto a baking sheet and place under the broiler. Cook until the cheese is melted, 1 to 2 minutes.
• Sprinkle with parsley and serve.
  
  *We skip this
  **We added far less; merely a sprinkle of cheese