Squash-ta Primavera

Did you know you can keep a spaghetti squash in your kitchen for over a month and it won't go bad? Don't fact check me on that, but that was my experience! Just as one always has a box or two of pasta in the cupboard for a quick dinner, I will now keep a spaghetti squash on hand for the same reason. To throw together dinner using what you have in the refrigerator. I love spaghetti squash as of course a healthy alternative to pasta, but I also love the flavor it adds! This particular recipe of light spring flavors is super satisfying. Whatever you do, do not skimp on the fresh black pepper and grated parmesan cheese - it's that Cacio e Pepe combination that never fails the tastebuds!

1 spaghetti squash

Olive oil

Salt & Pepper

1/2 a rotisserie chicken, shredded

Handful of fresh spinach

Handful of fresh basil, chopped

1/2 cup frozen peas

1 cup grated parmesan cheese

Preheat oven to 400 degrees.

CAREFULLY cut the spaghetti squash in half, lengthwise. Scoop out the pulp and seeds. Place on a baking pan, cut side up. Drizzle with olive oil and sprinkle with salt. Bake for 1 hour. When cool enough to handle, shred with a fork into "spaghetti" strands.

In a large skillet, over medium heat, add a couple tablespoons olive oil. Add the chicken, spinach, basil and peas, and stir together. Add the spaghetti squash to combine. Add a pinch of salt, a LOT of black pepper, and the parmesan cheese. Stir together for a couple minutes.

Serve with extra fresh ground black pepper and parmesan on top!

Serves 2 people.