Savory Stuffed Spaghetti Squash with Chicken, Spin

Ingredients:

- 2 medium spaghetti squash

- 2 tablespoons olive oil

- 1 pound chicken breast, diced

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 cup cherry tomatoes, halved

- 4 cups fresh spinach, chopped

- 1/2 cup crumbled feta cheese

- 1 teaspoon dried oregano

- 1/2 teaspoon dried basil

- Salt and pepper to taste

- 1/4 cup grated Parmesan cheese (optional)

Directions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper.

Place cut-side down on a baking sheet and roast for 40-45 minutes, or until tender.

2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.

3. Add the onion and garlic to the skillet and cook until softened, about 3 minutes. Stir in the cherry tomatoes and cook for an additional 2 minutes.

4. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and stir in the crumbled feta cheese, oregano, basil, salt, and pepper.

5. Once the squash is tender, remove from the oven and use a fork to shred the flesh into spaghetti-like strands.

Gently mix the shredded squash with the chicken mixture in the skillet.

6. If desired, sprinkle grated Parmesan cheese over the top and return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.