Pesto Chicken Spaghetti Squash!

Pesto Chicken Spaghetti Squash

You need: 1 Spaghetti Squash , Pesto/Basil jar (I used Classico brand), Reduced Fat Parmesan Cheese, 1 lb diced chicken breasts

• Cut squash in half lengthwise and BAKE open side down at 375 for 30-40 minutes
• Remove all seeds/middle of squash and disgard. 
• Scrape insides of squash with a fork to loosen the "spaghetti"
• Place all spaghetti in a baking dish.
• Add approx. 2/3 cup of Pesto and 2/3 cup of Parm cheese and mix (add/reduce amounts as desired)
• Add uncooked diced chicken breasts on top of squash in baking dish
• Sprinkle with Parm cheese and season with Italian seasoning and pepper
• Bake for 20 min or until chicken is completely cooked

 Max Phase approved! :)