Spaghetti Squash with Chicken

1: Preheat Oven to 375°F. Oil a sheet pan with olive oil.

2: Cut spaghetti squash in half lengthwise. Scoop out the seeds and brush with olive oil, salt, and pepper, then place cut side down on the prepared sheet pan.

3: Bake for 35-45 minutes until the squash flesh is tender and separates easily into strands.

4: Shred strands from the shells and set aside.

5: In a medium bowl, combine soy sauce, vinegar, and hoisin. Set aside.

6: Cut chicken into bite-size cubes, season with salt, pepper, and garlic.

7: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for about 8-10 minutes until fully cooked. Remove from pan.

8: Spray the pan with more oil if needed, and add onions and garlic. Cook until soft.

9: Add red bell pepper, snow peas, and carrots. Cook until vegetables are tender, about 2 minutes.

10: Add spaghetti squash strands, chicken, and the sauce. Stir until the squash is coated.

11: Cook for about another minute until the spaghetti squash is heated through. Avoid overcooking.