Prep the Squash

1. Preheat oven to 375°F and grease a large sheet pan. 
2. Cut the spaghetti squash across the middle (not lengthwise), so each half makes a bowl.
3. Scoop out seeds and drizzle each half with olive oil and sprinkle with salt and pepper.
4. Place the halves cut side down on one side of the sheet pan.
5. Bake for 20 minutes to give the squash a head start. Cooking time varies by how soft you like the “noodles”. If your squash is any bigger than 2 1/2 pounds (8×4″), then you will need to add even more time.

Prepare the Chicken and Tomatoes 

While the squash starts roasting:

1. Drizzle avocado oil over the chicken and season both sides with granulated garlic, italian seasoning, salt, and pepper. Cover and place in the refrigerator.
2. After the squash has roasted for 20 minutes, add the chicken breasts to the other side of the pan. Put the cherry tomatoes on the pan and drizzle with a bit of olive oil, salt, and pepper.
3. Return to oven and roast for another 20–30 minutes until:

• • Chicken reaches 165°F internal temperature
  • Squash is tender and strands pull away from the sides easily with a fork
  • Tomatoes are blistered and juicy

If needed, you can remove anything that finishes early. It should all be done roughly the same time, but depending on the size of each chicken breast or how long the tomatoes take, something may take a few minutes shorter than other things. Just remove and place on a plate while everything else finishes up.

Finish and Assemble

1. Once cooked, remove the chicken, place on a plate, cover, and let rest 5 minutes. This helps the chicken stay juicy when cutting into it.
2. To plate: Scrape the squash strands gently with a fork to loosen them and place into a bowl like a bed of spaghetti. Slice the chicken and put on top of the spaghetti squash, add the blistered tomatoes, pesto sauce, and burrata or mozzarella balls (if desired, you an warm the mozzarella in the oven for a minute before adding to the bowl).

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Notes:

The cooking time can vary based off the size of the spaghetti squash that you buy. I recommend buying a squash that is no larger than 2 1/2 lbs to keep the cooking time consistent with the recipe.