Pesto Spaghetti Squash with Chicken

Preheat your grill to medium-high heat.

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 the squash halves, cut side down, on a baking sheet lined with parchment paper.

Roast the spaghetti squash in the preheated oven at 400°F (200°C) for 35-45 minutes, or until the flesh is tender and easily pierced with a fork. Once cooked, use a fork to scrape the flesh into spaghetti-like strands. Set aside.

In a food processor or blender, combine the basil leaves, Parmesan cheese, toasted walnuts or pine nuts, minced garlic, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Taste and adjust seasoning as needed.

Season the chicken breasts with salt and pepper. Grill the chicken over medium-high heat for 6-8 minutes per side, or until cooked through and no longer pink in the center. During the last few minutes of grilling, brush the chicken generously with pesto on both sides, allowing it to cook until slightly caramelized.

In a large bowl, toss the spaghetti squash with a few tablespoons of pesto until evenly coated. Divide the squash among serving plates. Slice the grilled chicken and arrange on top of the spaghetti squash.

Garnish the dish with additional pesto, grated Parmesan cheese, and fresh basil leaves if desired.