Using a fork or sharp knife, carefully poke holes down one side of spaghetti squash.
2. Step
Microwave the spaghetti squash for 5 minutes to soften. Let cool to room temperature.
3. Step
Preheat oven to 400˚F (200˚C).
4. Step
Cut the spaghetti squash in half lengthwise and remove seeds using a spoon.
5. Step
Place spaghetti squash on a baking pan face up. Coat the inside of the squash with olive oil and season with salt and pepper. Flip the squash over so that the rims are face-down on the pan.
6. Step
Bake for 30-45 minutes, or until squash reaches desired tenderness.
7. Step
While the squash is in the oven, prepare a second baking sheet with asparagus, cherry tomatoes, olive oil, salt, pepper, garlic and basil. Combine until vegetables are evenly coated with seasoning.
8. Step
Bake for 10-12 minutes, or until vegetables have reached desired tenderness.
9. Step
Heat olive oil in a pan over medium heat. Add the chicken breasts and season with salt and pepper. Cook the chicken, stirring occasionally, until sides become browned and the center is no longer pink. Remove from heat and set aside.
10. Step
Once spaghetti squash has cooled down enough to handle, use a fork to shred apart the squash into noodles. Distribute evenly into four glass containers.
11. Step
Add 2 tablespoons of pesto to two of the containers.
12. Step
Add ¼ cup (65g) of marinara to the other two containers. Top with mozzarella.
13. Step
Distribute cooked vegetables and chicken evenly between all four containers.
14. Step
Seal containers with secure lids and store in the fridge for up to 4 days.
15. Step
When ready to serve, reheat and stir everything together to distribute sauce.
