Ingredients
1spaghetti squash
olive oil
salt and pepper,to taste
4cupsasparagus
2cupscherry tomato
3clovesgarlic
1tbspbasil,dried
3chicken breasts,boneless, skinless
¼cuppesto
½cupmarinara sauce,divided
2ozmozzarella cheese,sliced, divided
fresh basil,chopped, to serve
Preparation
Using a fork or sharp knife, carefully poke holes down on one side of the spaghetti squash.
Microwave the spaghetti squash for 5 minutes to soften. Let cool to room temperature.
Preheat oven to 400 degrees F.
Cut the spaghetti squash in half lengthwise and remove the seeds using a spoon.
Place the spaghetti squash on a baking pan face up. Coat the inside of the squash with olive oil and season with salt and pepper.
Flip the squash over so that the rims are face-down on the pan.
Bake for 30 to 45 minutes, or until squash reaches desired tenderness.
While the squash is in the oven, prepare a second baking sheet with asparagus, cherry tomatoes, olive oil, salt, pepper, garlic, and basil.
Combine until the vegetables are evenly coated with the seasoning.
Bake for 10 to 12 minutes, or until the vegetables have reached desired tenderness.
Heat the olive oil in a pan over medium heat. Add the chicken breasts and season with salt and pepper.
Cook the chicken, stirring occasionally until the sides become browned and the center is no longer pink.
Remove from heat and set aside.
Once the spaghetti squash has cooled down enough to handle, use a fork to shred apart the squash into noodles.
Distribute evenly into four glass containers.
Add 2 tablespoons of pesto to 2 of the containers.
Add ¼ cup of marinara to the other two containers. Top with mozzarella.
Distribute cooked vegetables and chicken evenly between all four containers.
Seal the containers with secure lids and store in the fridge for up to 4 days.
When ready to serve, reheat and stir everything together to distribute the sauce.
Garnish with basil, and enjoy!
