- 1 LG Spaghetti Squash
- 1C Basil Pesto, see Symmetry’s Basil Pesto Recipe)
- 1.5lb Chicken thighs, cubed
- 2TBSP Sundried Tomato
- Salt and Pepper to taste
- Olive or Coconut oil
Preheat oven to 425*. Cut the spaghetti squash in half lengthwise. Spoon out the seeds and discard. Place spaghetti squash cut side down on a lined or oiled sheet pan. Bake for 25min.
Remove from oven and allow to cool. Once cooled, use a fork to loosen the strands and place in a bowl. Set aside. (While cooling you can prepare the Basil Pesto.)
Heat the oil on medium high heat and add the cubed chicken. Season with the salt and pepper and cook for about 8 minutes, until throughly cooked.
In a bowl combine the spaghetti squash, pesto, sundried tomato and chicken and mix well. Transfer the mixture to a casserole dish and Bake for 10-12 minutes.