Cheesy Spaghetti Squash Stuffed With Tomatoes, Greens & Pesto

Cut the spaghetti squash in half lengthwise. If you can heat it in the microwave for 2-3 minutes beforehand, it will be a lot easier. Scoop out the seeds with a fork and discard them. Drizzle olive oil over the each cut sides and add salt and pepper. Place the spaghetti squash pieces cut side down (aka face down) on a baking sheet and bake for 30 minutes. 

If using chicken: Place the chicken breast in a baking dish. Drizzle with olive oil, add salt, pepper and thyme. Turn the chicken over and repeat the process. Bake for 20-25 minutes, until the center is no longer pink or a meat thermometer reads 160 F.

Add 1 tablespoon of oil to a skillet over medium heat. Add the garlic and let it cook, stirring often, for a few minutes. Then add the cherry tomatoes, greens, salt and pepper. Cook for about 5 minutes, until the greens have wilted. Transfer the cooked veggies to a bowl. If using white beans, add them to the bowl, too. 

When the chicken is done: let it rest for 10 minutes. Then chop the chicken into small pieces or shred with 2 forks. Add it to the bowl with the cooked veggies. 

Add the marinara or pesto and half of the mozzarella cheese to the bowl with the cooked veggies. Toss well until everything is combined. 

Scoop out and discard some of the spaghetti squash flesh to make room for the stuffing. Add a sprinkle of salt and pepper to the spaghetti squash, then divide the stuffing between the halves. It's okay if there's some overflow. Top with the remaining mozzarella cheese. 

Bake uncovered for 20 minutes, until the cheese starts to get a little brown. Serve immediately, or store let cool before slicing into portions for your meal prep containers!