PESTO CHICKEN STUFFED SPAGHETTI SQUASH

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PESTO CHICKEN STUFFED SPAGHETTI SQUASH

INGREDIENTS

• 2 small spaghetti squash
• 2 cups shredded chicken
• 1½ cups halved cherry tomatoes
• Salt and pepper, to taste

FOR THE PESTO:

• 1 cup packed fresh basil
• 1 cup packed fresh baby spinach
• ½ cup roasted unsalted cashews
• ½ cup olive oil
• 3 garlic cloves, minced
• ¼ tsp. each salt and pepper

OPTIONAL TOPPINGS:

• Shredded mozzarella or parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 375 degrees F.
2. Cut spaghetti squash in half lengthwise and dig out the seeds. You can pop it in the microwave for 5-10 minutes to make it easier to cut.
3. Place each squash half facing downwards in a baking dish and bake for 45 minutes.
4. Meanwhile, prepare the shredded chicken using your favourite method. I like to boil the chicken breasts for about 20 minutes, but you can also prepare it in an instant pot, slow cooker or use a rotisserie chicken.
5. Combine all of the ingredients for the pesto in a food processor and blend until mostly smooth.
6. Toss the pesto with the shredded chicken and gently fold in the halved cherry tomatoes.
7. Once the spaghetti squash is cooked, fluff it up using a fork and sprinkle a dash of salt and pepper on each half.
8. Evenly distribute the chicken pesto mixture across each half. Top with a sprinkle of cheese, if desired.
9. Place in oven and bake for 20 minutes or until warmed through.
   
   credit : https://www.daisybrand.com/recipes/pesto-chicken-stuffed-spaghetti-squash-841

NOTES

* To make this meal super easy, cook up the spaghetti squash in advance, so that you just have to top with the chicken pesto mixture and bake. You can store the cooked spaghetti squash in the fridge for up to three days.

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