Directions

1. Preheat the oven to 400°F

2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside with olive oil, then season with salt and pepper
4. Place the squash halves cut side down on a baking sheet lined with parchment paper.
5. Roast for 30–40 minutes, or until the flesh is tender and easily shredded with a fork.
6. Let the squash cool slightly, then use a fork to scrape the strands into a bowl.
7. Add the Le Sauce & Co Creamy Sundried Tomato Pesto Pasta Sauce and mix well.
8. Divide between two plates. Top with chicken, grated Parmesan and fresh basil or parsley