Pesto Chicken Spaghetti Squash Bake (Whole30, Paleo, Low-Carb)
This pesto chicken spaghetti squash bake will squash (see what I did there?) your pasta cravings for sure! It's suitable for a wide array of eating styles including Whole30, Paleo, ketogenic, low-carb, dairy-free, gluten-free and grain-free.
canned coconut milk
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Himalayan pink salt
Preheat oven to 350F.
Cut spaghetti squash in half, using a sharp knife. Be careful to hold it steady so the squash does not roll while you are trying to cut it. Remove seeds and guts with a spoon.
Place spaghetti squash cut side down in the oven for 40-45 minutes, or until the skin can be easily punctured with a fork.
Allow to cool for 10-15 minutes.
In the mean time, cook chicken and fresh spinach until chicken is no longer pink.
Cut cherry tomatoes in half.
Prepare a batch of pesto.
When spaghetti squash has cooled, scrape all of the meat out. It will form strands that resemble spaghetti as you remove it from the skin. Discard skin.
Place spaghetti squash in a large baking dish along with coconut milk, pesto, cooked chicken, cooked spinach and tomatoes and stir to combine.
Place in oven for 10-15 minutes. Remove from oven and allow to cool for 5 minutes. Enjoy!
Nutrition Facts (per serving, 4 servings per batch): 455 calories, 35 g fat, 10 g total carbs, 2 g fiber (8 g net carbs), 26 g protein
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