Ingredients

• 2 , 4 pound
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh oregano
• 15 medium cherry tomatoes , halved
• 0.5 large green bell pepper , chopped
• 0.5 large red bell pepper , chopped
• 0.5 large orange bell pepper , diced
• 0.5 large yellow bell pepper , chopped
• 0.5 cups minced red onion
• 0.5 pounds ground chicken
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic , finely minced
• 0.5 cups shredded Parmesan cheese
• salt and ground black pepper to taste

Instructions

1. 1 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. 2 Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.
3. 3 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. 4 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. 5 Remove squash from the oven and let cool slightly. Slice in half and remove seeds.
6. 6 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. 7 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. 8 Sprinkle with Parmesan cheese, salt, and pepper and serve.

Nutrition per serving