Ingredients

The following ingredients have 6 Servings
  • 2 large spaghetti squash
  • 1 cup fresh basil pesto
  • 4 chicken breasts
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 TBSP  olive oil
  • ½ cup Parmesan cheese (grated (optional))

Instruction

  • Preheat oven to 375°F.
  • Cut the spaghetti squash in half and remove the seeds.
  • Place the squash face down in a baking dish or on rimmed cookie sheet with small amount of water.
  • Bake about 45 minutes or until just tender and the inside flakes away in noodle-like strings.
  • While the squash is cooking, place the chicken breasts on a sheet pan and season them with salt and pepper.
  • Place them in the oven to bake at the same as the spaghetti squash until they are cooked through to 165°F. 
  • When the squash is finished cooking, scrape the inside of the squash out into large bowl. It should resemble pasta.
  • Dice the chicken and add it to the squash pasta.
  • Drizzle with olive oil and add the pesto and toss well.
  • Serve with grated Parmesan if desired