Pesto Chicken Spaghetti Squash

This pesto chicken spaghetti squash is a flavourful and lower carb option for those who are craving a light and refreshing meal.

Ingredients:

– Spaghetti squash – Shredded chicken – Homemade pesto – Cherry tomatoes – Salt and pepper

Preheat the oven to 375 degrees F. Cut spaghetti squash in half lengthwise and dig out the seeds.

Place each squash half facing downwards in a baking dish and bake for 35-45 minutes, depending on the size of the squash.

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.

Combine all of the ingredients for the pesto in a food processor and blend until mostly smooth. Alternatively, you can sub in store-bought pesto if desired.

Toss the pesto with the shredded chicken and gently fold in the halved cherry tomatoes.

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