Stuffed Spaghetti Squash




  1. Preheat oven to 425 degrees.
  2. Cut squash in half length-wise.
  3. Remove seeds and loose strings with a spoon and discard.
  4. Rub insides of both halves with olive oil and add salt and pepper.
  5. Place both halves face down in a baking dish and bake for 40-45 minutes.
  6. Reduce oven to 350 degrees.
  7. After baking, cool for 10 minutes so you do not burn yourself pulling the cooked squash from the sides of the shell.
  8. Use a fork and gentle pull the squash strings from the all side, leaving them loose in each shell.
  9. Stir in equal parts of the chicken and peas and tops with cheese.
  10. Salt and pepper to taste.
  11. Return to oven and bake for 5-10 minutes until cheese melts.