Roasted Spaghetti Squash

Start by cutting the squash in half lenght wise, using a spoon
scoop the seeds and pulp out of the center.

Line a sheet pan with parchment paper, place the squash halfs facing up. I like to season the squash before roasting it because I think it adds flavor.

Drizzle 2 tbsp of olive oil in each half, a sprinkle of salt, pepper, a light sprinkle of parmesan cheese and add a few fresh sprigs of thyme in the cavity.

I also roasted two globes of garlic, slice the 1/2 inch of the top and drizzled with olive oil and season with salt and pepper.

Flip the spaghetti squash and garlic face down and roast for 30 minutes @ 425 degrees. Using oven mitts flip the squash with the flesh facing up. Let cool for 5 -7 minutes before handling.

Using a fork gently scrape the flesh from each ends to the center and fluff as you scrap the strands. Squeeze the roasted garlic globes and add any of the remaining juices/herbs from the pan. Gently toss together.

✨To a plate add a serving of the roasted squash and top with the chicken and add extra sauce, sprinkle with fresh chopped basil.