Chicken Pesto Spaghetti Squash

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Full recipe & nutritional value on foodfaithfitness.com

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Chicken Pesto Spaghetti Squash

gluten free

1

Heat your oven to 400 degrees and line a rimmed baking sheet with aluminum foil.

2

Cut the spaghetti squash in half length wise and scoop out the seeds.

3

Once the squash is done, heat the other 1/2 Tbsp of oil in a large pan on medium heat.

4

Put the pine nuts into a SMALL food processor (mine is 3 cups) and pulse until crushed.

Full recipe & nutritional value on foodfaithfitness.com