Makes 2 Servings
Macros: 354 cal, fat 15g, carbs 26g, fibre 4g, protein 30g
1 Spaghetti Squash (medium, halved lengthwise, seeds removed)
227 Chicken Breast (skinless, boneless, cubed)
1/4 cup Pesto
2 Tbsps Basil Leaves (chopped)
Preheat the oven to 425ºF (220ºC).
Line a large baking sheet with parchment paper. On one half of the baking sheet, place the spaghetti squash flesh-side down. On the other half, evenly spread out the chicken. Cook for about 30 to 35 minutes, or until the squash is fork-tender and the chicken is cooked through.
When cool enough to handle, use a fork to shred the squash into noodles. Gently mix in the pesto.
Chop the chicken and place overtop the spaghetti squash. Garnish with basil and sea salt, if needed. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals one half of a spaghetti squash.
More Flavour: Season the chicken with garlic powder and onion powder.
Additional toppings: Leftover veggies, avocado, red pepper flakes, and/or pine nuts.
Make it Vegan: Use chickpeas, tempeh, or tofu.