Recipe: Chicken Pesto Spaghetti Squash BoatsDescription: Oven-baked spaghetti squash stuffed with savory chicken and fresh basil pesto for a gluten-free, low-carb meal.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 1 whole spaghetti squash, 500 g cooked shredded chicken, 0.5 cup pesto, 1 tablespoon olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.25 cup shredded cheeseInstructions: Preheat the oven to 200 degrees Celsius. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 30 minutes or until tender. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped cooked chicken and cook for 5 minutes, stirring occasionally. Remove from heat and stir in 0.5 cup of pesto. Once the squash is cooked, carefully flip the halves over and use a fork to scrape the flesh into strands. Mix the spaghetti squash strands with the chicken and pesto mixture. Spoon the chicken and pesto mixture back into the squash halves. Top with 0.25 cup of shredded cheese if desired. Return the stuffed squash to the oven and bake for an additional 10 minutes, until heated through and cheese is melted and bubbly.Perfect for: Meal planning, weekly preparation, home cooking Tags: American, baked, gluten-free, low-carbThis Chicken Pesto Spaghetti Squash Boats recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 45 minutes. Great for weekly meal prep and family dinners.