Spaghetti Squash with Chicken

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Pierce squash all over with a sharp knife for ventilation and place on a rimmed baking sheet.

2 . Stage

Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.

3 . Stage

While the squash is baking, combine parsley, basil, and oregano in a small bowl. Put cherry tomatoes, bell peppers, and onion in a separate bowl. Set both aside.

4 . Stage

When the squash has about 10 minutes remaining, heat a large skillet over medium-high heat. Cook and stir chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.

5 . Stage

Remove squash from the oven and let cool slightly. Slice in half and remove seeds.

6 . Stage

Add olive oil and garlic to the skillet used to cook the chicken; cook over medium heat until you can smell the garlic, about 1 minute. Add fresh herb mixture and saute for 1 minute. Stir in the vegetable mixture and saute just until they have softened slightly, about 3 minutes. Add ground chicken.

7 . Stage

Take a fork and shred one half of the spaghetti squash lengthwise into the skillet. Mix well and saute for about 2 minutes. Repeat with remaining spaghetti squash.

8 . Stage

Sprinkle with Parmesan cheese, salt, and pepper and serve.