Recipe: Pesto Chicken Spaghetti SquashDescription: A low-carb and gluten-free dish featuring oven-baked spaghetti squash topped with savory chicken and fresh basil pesto.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 1 whole spaghetti squash, 500 g chicken breast, 3 tablespoon olive oil, 0.5 cup basil pesto, 1 teaspoon garlic powder, 0.5 teaspoon salt, 0.5 teaspoon black pepperInstructions: Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place the spaghetti squash halves cut side down on a baking sheet and bake for 25-30 minutes until tender. While the squash is baking, season the chicken breast with salt, pepper, and a bit of garlic powder. Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side, or until cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Mix the squash strands with the sliced chicken and basil pesto. Serve warm, garnished with additional basil pesto if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: American, bake, gluten-free, low-carbThis Pesto Chicken Spaghetti Squash 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.