Spaghetti Squash with pesto and chicken

• 1 medium Spaghetti Squash
• 2 tbsp Olive Oil
• 1/2 lb Cooked cubed chicken
• 1 medium Red pepper sliced
• 4 tbsp Pesto sauce
• 2 tbsp Pesto paste
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 4 tbsp Parmesan cheese

1. Cut squash in half.
2. Clean the seeds from the center.
3. Brush with olive oil, salt and pepper slightly.
4. Place on foil lined cookie sheet.
5. Skin side up.
6. Bake 50-60 min @ 350F.
7. Cut chicken into stips, season with salt and pepper, cook on stove top till done.
8. (15 min).
9. Cut into cubes when done.
10. Cut red pepper into strips and saute untill done - tender.
11. When squash is done shred with fork and scoop from shell into baking pan.
12. (9 x 9 or 9x13) .
13. Mix the Pesto sauce and pesto paste together.
14. (I used the Market Side Cooking sauce - Basil pesto and Gourment Garden Basil paste in the fresh vegtable section from Wal-Mart) Add to the squash in baking pan.
15. Add the chicken and red pepper to the squash.
16. Mix all together.
17. Top with parmesan cheese.
18. Bake @ 350 for 30 min.
19. Cool 5 min - Enjoy!

olive oil, chicken, red pepper, pesto sauce, paste, salt, pepper, parmesan cheese

Taken from cookpad.com/us/recipes/343613-spaghetti-squash-with-pesto-and-chicken (may not work)