Pesto Chicken Spaghetti Squash

Instructions

• Preheat oven to 400°F (200°C).
• With a sharp knife, slice the squash in half lengthwise (if the squash is too tough, puncture in several places, forming a perforated line around the squash. Microwave for 3–5 minutes to soften, then allow to cool before cutting in half). Scoop out the seeds, then place the squash halves cut-side up on a baking sheet. Drizzle the cut sides with oil and season with salt and pepper, then use a brush to distribute the seasonings evenly. Flip the squash cut-side down.
• Bake for 40 minutes, until the squash is easily pierced with a knife. Remove the squash from the oven and use a fork pull the flesh into stringy "spaghetti."
• Heat the oil over in a large, nonstick skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear in the pan on each side for about 4 minutes, until golden brown. Remove the chicken from the pan and let rest for 5 minutes before cutting into cubes.
• Add the green beans to the pan and sauté until starting to soften, about 4 minutes. Add the spaghetti squash flesh, pesto, and chicken and toss until well-combined. Continue cooking until warmed through, about 5 minutes more, then add the cherry tomatoes and toss to incorporate.
• Serve warm.
• Enjoy!