Work Week Lunch

0 Preheat oven to 400 F (200 C)
1 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. 
2 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.
3 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. 
4 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. 
5 Add the marinara or pesto and half of the mozzarella cheese to the bowl with the cooked veggies. Toss well until everything is combined. 
6 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. 
7 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!