Ingredients
Directions
- 1
Preheat the oven to 400F. Carefully cut your spaghetti squash in half lengthwise and use a spoon to remove the seeds and pulp (optional: puncture holes and microwave for 4 minutes to make it easier to cut). Drizzle with olive oil and bake face side down for about 30-40 minutes or until tender.
- 2
While the squash bakes, cook cubed chicken on medium heat with a drizzle of olive oil until tender and cooked through. Season with salt, pepper, and garlic powder while cooking. Blend up your pesto and set aside until squash is done.
- 3
Once done cooking, allow the squash to cool to your touch and shred all the spaghetti pieces using a fork, leaving the outer shells intact.
- 4
Add shredded spaghetti squash to the pan with the chicken, cherry tomatoes, and fresh pesto. Toss with tongs and transfer equally to the boats. Sprinkle with mozzarella and broil for ~5 minutes or until the cheese is golden brown. Serve immediately and enjoy!
