Pesto Summer Spaghetti Squash
Servings
4
Servings
4
Ingredients
Instructions
  1. Preheat grill to medium-high heat.
  2. Drizzle 2 tbsp of olive oil on the flesh of spaghetti squash and sprinkle with salt and pepper. Place the squash on the grill, cut side up and grill for about 25-30 minutes until the inside is soft and the flesh pulls away from the skin with a fork. Remove from heat, let cool slightly, and then flesh the rest of the squash.
  3. While spaghetti squash is cooking, marinate veggies and chicken (separately, if using) in olive oil and salt and pepper. Grill vegetables and chicken over medium-high heat until chicken registers 165 degrees F and vegetables are tender, about 10 minutes. Remove from heat and dice up chicken.
  4. Combine spaghetti squash, vegetables, chicken, and pesto in a large bowl and mix well. Sprinkle with Parmesan cheese and parsley. Serve immediately.