Chicken Pesto Spaghetti Squash Bowls
This Chicken Pesto Spaghetti Squash is a low carb spaghetti squash recipe that is full of flavor. Easy baked spaghetti squash recipe that makes a perfect dinner.
Preheat oven to 375 degrees.
Cut squash in half and scoop out the seeds with a spoon.
Lay skin side down on a rimmed sheet pan, lined with aluminum foil.
Cut your chicken in half so you have for pieces of chicken. Place the chicken on the sheet pan, season with salt and pepper.
Bake for 45 mins or until cooked to a touch with a fork.
Scrape the flesh with a fork to create noodles. Dice the chicken into small pieces.
Combine the noodles, chicken and pesto together in a large bowl.
Place the mix back into the empty shells.
Top with the cheeses and place under the broiler until golden brown.
Calories: 522kcal | Carbohydrates: 5g | Protein: 35g | Fat: 41g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 895mg | Potassium: 678mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1670IU | Vitamin C: 6.4mg | Calcium: 270mg | Iron: 1.6mg