Recipe: Spaghetti Squash Boats
Spaghetti squash really doesn’t get the credit it deserves, especially when it can also be a bowl?! MVP 🏆 this simple dinner recipe is delicious, low carb and also makes for great leftovers or meal prep. Watch the recipe reel here.
Ingredients:
2 chicken breasts (cooked + cubed)
1 spaghetti squash
pesto
sun dried tomatoes
mozzarella
pesto
olive oil
fresh basil
pine nuts
S&P
How To:
Preheat oven to 400
Cut spaghetti squash in half. Scoop out seeds. Drizzle with olive and place face down (tip: pierce with fork and microwave for 2 mins to make cutting easier)
Bake for 35 minutes.
Use a fork to scrape the squash out and place “spaghetti” into a bowl.
Mix in chopped chicken, 1/4 cup pesto, 1/4 cup sun dried tomatoes, 1/3 cup mozzarella.
Move mix back into spaghetti squash boats, pat down and lightly top with parmesan.
Place in over on broil until cheese is golden brown.
Top with fresh basil + pine nuts. Enjoy!
