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Cheesy Pesto Chicken Spaghetti Squash Bake
low carb | high protein | gluten free
INGREDIENTS:
1 medium spaghetti squash
salt, to taste
2 tbsp olive oil
16 oz. cooked & shredded chicken
3/4 cup pesto (try my homemade pesto!)
3/4 cup plain, nonfat Greek yogurt
1 tsp oregano
1/2 tsp red pepper flakes
1/2 tsp garlic powder
1/2 tsp pepper
1/4 cup shredded Parmesan
1/2 cup shredded mozzarella
INSTRUCTIONS:
1️⃣ Cut spaghetti squash in half. Scoop out seeds. Drizzle with olive oil & season w/ salt & pepper to taste. Bake at 400°F for 40-45 minutes.
2️⃣ Use a fork to scrape the spaghetti squash into long strands. Combine the spaghetti squash, Greek yogurt, pesto, chicken, spices, and half the cheese in a large bowl. Pour into a baking dish. Top with remaining cheese & bake at 375°F for 15 minutes. I broiled mine the last couple of minutes for a golden top. Top with additional pesto if desired
🗒️ I used precooked shredded chicken from my @trifecta meal prep plan 🤗
Makes 5-6 servings.
Macros Per Serving (assuming 5):
450 calories
26g fat
16g carbs (14 net)
39g protein
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