a delicious and healthy spaghetti squash chicken pesto recipe!
Cook and drain spaghetti squash. Click here for instructions on how to cook spaghetti squash.
Preheat oven to 350 degrees.
While spaghetti squash is cooking. Heat 1 tbsp of Olive oil over medium high heat. saute chicken for approximately 5 minutes . While sauteeing, season (1 tsp pepper & 1 tsp creole) . Click here for instructions on how to saute chicken. (alternatively you could also season & grill the chicken breasts and cube after)
in a large mixing bowl toss diced chicken with pesto sauce.
In a saute pan over medium heat, saute cubed bell peppers with 1tbsp olive oil, 1/2 tbsp minced garlic and 1 tsp ground pepper for about 3 minutes. add baby spinach for and saute for another 2 minutes. drain any liquid if present.
add sauteed veggie to bowl and mix.
add spaghetti squash to bowl. I use about 4 cups but just look at the ratio to see how much you want to add.
add low fat mozzarella to the bowl and mix well. add salt to taste.
lightly grease a 13x9 baking dish with cooking spray. add contents of the bowl to the baking dish.
Bake at 350 degrees for 30 minutes.
Top with Parmesan cheese and enjoy!