Roasted Red Pepper Spaghetti Squash with Chicken

http://www.thekitcheneer.com/recipe/roasted-red-pepper-spaghetti-squash-grilled-chicken/

Ingredients
1 large squash Spaghetti Squash
2 Chicken Breast
2 tbs olive oil
To taste Salt and Pepper
   
For the pesto
2 roasted red peppers
2 tbs of sun dried tomatoes
1/4 cup pine nuts
6 Basil Leaves
3 Garlic Cloves
1/3 cup Olive Oil
1 tbs Balsamic vinegar


Steps
Preheat oven to 350 (note: we upped it to 375 or 400 I think).

Slice squash in half lengthwise and discard seeds.  Drizzle inside of squash with 1 tbs of olive oil and sprinkle with salt and pepper.  Place cut side face down on parchment paper and bake for 40 minutes.

While the squash bakes, brush chicken with the other tablespoon of oil, salt and pepper, and grill.  We used a crock pot chicken.

Let the squash cool and chicken rest while making the sauce.

In a food processor, add all sauce ingredients and run until smooth.  Shred squash with a fork and scrape into a mixing bowl.  Toss sauce with pasta until evenly coated.

Top with fresh basil.