More Great Recipes: Summer Squash

Creamy pesto spaghetti squash

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Serves 2-3 | Prep Time 10 Minutes | Cook Time 50 Minutes

Why I Love This Recipe

Easy, delicious and good leftovers

Ingredients You'll Need

1 Container Pesto
Rotisserie chicken or shredded chicken
Heavy Whipping cream
1 medium- large Spaghetti Squash
Parmesan cheese
Olive oil


Preheat oven to 460 degrees

Start by cutting the squash in half length wise and place on a baking pan.

Drizzle olive oil on squash and spread around both inside and on the outer shell. (Doesn't have to be a thick coat)

Put the squash on the middle shelf and bake for 40 minutes. Check about 20 minutes

Once squash has a light brown outer rim it is ready. Pull out of oven and let cool for 5-10 minutes.

Once cooled slightly, take a fork and start to shred the inside which will turn it into "noodles". Place into separate bowl.

In a sauce pan place container of pesto and about half a cup of cream. Stir and combine. (Can add as little or mush of both) You can either take a rotisserie chicken or cooked chicken breast shred it up and place over noodles.

Once warm add about half cup of parmesan cheese and stir to melt. Then pour sauce over squash noodles combine and serve with a little more cheese on top.

Pairs Well With

Breadsticks, Salad

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