Spaghetti squash with pesto & grilled chicken

Here is a recipe that is healthy, comforting, and D.E.L.I.C.I.O.U.S!!! A nice change from traditional spaghetti squash… let me know what you think

Photo credit: Nancy Bordeleau

Ingredients

4-6 servings

• 2 small spaghetti squash
• 45 ml (3 tbsp) camelina oil
• 400 g (approx. 2) boneless chicken breasts, cut into strips (vegan version: tempeh)
• ½ red onion, chopped
• 2 cloves garlic, chopped
• ½ eggplant, peeled and diced
• 1 red bell pepper, seeded and diced
• 1 zucchini, sliced into rounds
• 10 asparagus spears, cut into segments
• 30 ml (2 tbsp) store-bought basil pesto or sun-dried tomato pesto
• 8 fresh basil leaves, finely chopped
• Pink salt and pepper to taste

Photo credit: Nancy Bordeleau

PREPARATION

1. Place the rack in the center of the oven. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. On a work surface, cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place on the baking sheet, cut side down, and bake for 45 minutes to 1 hour, or until the squash is tender when pierced with a knife. Let cool slightly.
3. Shred the flesh using a fork.
4. In a bowl, toss the squash with 30 ml (2 tbsp) of camelina oil. Season with salt and pepper. Keep warm.
5. In a large skillet, heat 15 ml (1 tbsp) of camelina oil and add the chicken strips, onion, and garlic. Cook for about 2 minutes, stirring. Add the eggplant, red bell pepper, zucchini, and asparagus. Season with salt and pepper. Continue cooking for about 15 minutes.
6. Combine all ingredients in a large skillet, add the pesto, stir, and cook for 1 minute while stirring to heat the mixture through.
7. Garnish with basil leaves.
8. Stuff the spaghetti squash with the entire preparation.

Optional

Add grated cheese if desired and broil in the oven for about 5 minutes or until the cheese is golden.

Enjoy! Health is a lifestyle!