PCOS Spaghetti Squash Stir Fry - Teriyaki Chicken Spaghetti Squash Stir Fry

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender. 2. While the squash is roasting, cut the chicken into bite-sized pieces and season with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside. 3. In the same skillet, add the broccoli, bell pepper, and garlic. Cook until the vegetables are tender. 4. When the squash is done, use a fork to scrape out the flesh into spaghetti-like strands. Add the spaghetti squash, chicken, and teriyaki sauce to the skillet with the vegetables. Stir well to combine. 5. Serve the stir fry hot, garnished with sesame seeds and green onions if desired.