Twice cooked pesto spaghetti squash

Is you mouthwatering just looking at this photo? Because mine is , I’m gonna go ahead and just save you my little spiel and let’s get right into this recipe.

What you’re going to need

One spaghetti squash

Two chicken breasts

One packet of dry ranch

Arugula

Parmesan

Mozzarella

Pesto

How it’s made

1-Preheat your oven and pop your spaghetti squash hole in the oven for 45 minutes make sure to take the sticker off.

2-Letting your spaghetti squash cook dice up your chicken into cubes toss and a bowl and dump the one packet of dried ranch on top ,mix.

3-now let’s cook that chicken I cooked mine in the air fryer at 380 for 25 minutes. But you can cook it on a stove top or in the oven.

4-what’s your spaghetti squash is golden take it out of the oven and allow it to rest for 10 minutes. Once it’s rested cut it in half and clean out the seeds with a soft spoon. Once you’ve cleaned out the seeds go ahead and take your fork and peel the spaghetti squash away from the shell making a spaghetti looking mixture in the middle of the shell,

Take 1 tablespoon of pesto and place it into the spaghetti squash and mix the noodles with in making sure the spaghetti squash has a good coat of the pesto but not too much 1 tablespoon is perfect. Make sure to do this to both halves of the spaghetti squash

Play your spaghetti squash back on a cookie sheet face up sprinkle some mozzarella on top and then Parmesan. Pot back in the oven at 400 until the cheese starts to bubble and give a light crispy brown color

once you’ve done this your chicken should be ready your spaghetti squash is ready. So let’s get combining

Place 5 ounces of chicken on top of your cheese you can sprinkle some extra Parmesan on top if you’d like and top with a few flakes of arugula

If you want a little extra fluff drizzle some Olive oil over the top

This meal taste like a comfort meal but gives you so much fiber and leaves you feeling light❤️

I hope you enjoy 😉

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Erika