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Spaghetti Squash filled with Pesto Chicken & Veggies

July 2, 2017

Recipe of the Day

2 medium Spaghetti Squash
2 organic Chicken Breasts
1/2 cup Pesto
1-2 cups Baby Spinach
1 XL Carrot 🥕
1 medium Red Bell Pepper 🌶
Salt & Pepper*
8oz Shredded Cheese 🧀
2 tbsp Parsley
Olive Oil for cooking

  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting if you don’t have sharp kitchen knives, pop each squash in the microwave for 5 minutes to soften it up. The knife will cut completely through easier this way.
  3. Next grab a baking sheet or baking dish with sides so that the juices don’t run into your oven.
  4. To prevent sticking, rub the cut side of the squash with a small amount of olive oil. Salt and pepper both sides generously.
  5. Place inside a baking dish or lined baking sheet and bake face-down for 30-40 minutes, or until tender and easily pierced with a fork.
  6. While the squash is baking, cook chicken completely either on stove-top or grill. Whichever you prefer. I always season well with salt and pepper.
  7. Cut chicken into bite sized pieces and toss with pesto.
  8. Set aside.
  9. In a medium-size pan, heat a little olive oil or coconut oil to medium-high heat and sauté your bell pepper and carrot for 3-5 minutes. Next add the spinach and pesto chicken and stir to wilt the spinach.
  10. Season with salt and pepper to taste.
  11. Next add your cheese to the hot mixture. Mix about ¾ of the cheese in with the chicken and veggies and save the rest for topping.
  12. Fluff your squash with a fork before stirring in the chicken and veggie mixture.
  13. Top with the rest of your grated cheese and cover the baking dish in foil, leaving a little room at the top (triangle shape) so the cheese doesn’t stick.
  14. Bake at 350 degrees F for around 20-30 minutes or until bubbling.
  15. Garnish with fresh parsley, extra cheese, and enjoy!

This and other delicious recipes can be found on recipepost

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