Ingredients

• 1 large spaghetti squash , halved and seeded
• 2 tablespoons olive oil , divided, or to taste
• 0.25 teaspoons dried parsley , or to taste
• 0.25 teaspoons dried oregano , or to taste
• 1 pound boneless , skinless chicken thighs, cut into 1-inch pieces
• 3 cups chopped broccoli
• 2 cups chopped fresh spinach
• 1 cup sliced fresh mushrooms
• 0.5 cups finely chopped fresh basil
• 1 large bell pepper , cut into 1/2-inch squares
• 0.5 medium onion , chopped, or to taste
• 2 cloves garlic , minced

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place spaghetti squash, cut-sides up, in a 9x13-inch baking dish. Drizzle with 1 tablespoon olive oil and use a basting brush to coat. Sprinkle with dried parsley and oregano.
3. 3 Bake in the preheated oven until tender and the flesh easily separates from the skin, 60 to 75 minutes.
4. 4 When the squash has 15 minutes remaining, heat 1 tablespoon oil in a large skillet over medium heat. Add chicken to the hot skillet and cook until juices run clear, 8 to 10 minutes. Add broccoli, spinach, mushrooms, basil, bell pepper, onion, and garlic. Cover and cook until veggies are softened to desired consistency, 3 to 8 minutes.
5. 5 Remove squash from the oven and use a fork to pull flesh into a bowl. Top with chicken and vegetable mixture and serve.

Nutrition per serving