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Pesto Chicken Spaghetti Squash Boats

Pesto Chicken Spaghetti Squash Boats

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 2 Spaghetti Squash
  • 2 Grilled or Baked Chicken Breasts, cut n bite sized pieces
  • 3/4 cup pesto
  • 1 cup cherry tomatoes
  • 8 oz burrata cheese

Instructions
 

  • Pierce the spaghetti squash with a fork and place in the microwave for 10 minutes or until they soften slightly. Let the squash cool before cutting down the middle (lengthwise). Remove the seeds. Drizzle with olive oil, salt, and pepper. Place the squash on a cookie sheet (flesh side down) and bake at 400 degrees for about 20-25 minutes. You should have 4 squash boats. 
  • As the squash bakes mix the pesto, chicken, and tomatoes together. When the squash is done remove all of the squash from the inside but keep the squash skin intact. Add the squash to the chicken and pesto mixture and mix well again. Add the mixture back into the squash boats. Top with burrata cheese and return to the oven on broil. Watch closely and don't let it burn. Keep the boats under the broiler until the cheese begins to turn brown and bubble. Let cool slightly before enjoying!