High Protein Cheesy Pesto Spaghetti Squash Bake

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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