Preheat your oven to 425°F (220°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil and season with salt and pepper, then roast cut-side down on a parchment-lined baking sheet for about 35 minutes until tender.

Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook diced chicken breasts, seasoning with salt and pepper, for 3-4 minutes until browned and cooked through.

Add sliced red onion and diced red pepper to the skillet with the chicken. Cook for another 3-4 minutes until vegetables soften. Mix in store-bought pesto.

Once the spaghetti squash is done, scrape the inside with a fork to create strands. This will be the base of your dish.

In a mixing bowl, combine the spaghetti squash strands with the chicken and vegetable mixture, then transfer the mix back into the squash halves and top with bocconcini cheese.

Bake the stuffed squash for another 10 minutes until the cheese is melted and golden brown. Allow to cool slightly before serving.