INGREDIENTS:
1 medium-large spaghetti squash
2 cups chopped chicken, cooked
1/4 cup homemade or store bought pesto
1 1/2 cup cottage cheese
1 egg white
1/4 freshly grated parmesan cheese
3 garlic gloves, minced
3/4 tsp fresh parsley, chopped
1/2 tsp Mrs. Dash Italian spice blend
1/2 cup chopped tomato, plus extra for topping
1/2 cup mozzarella, shredded
fresh parsley and/or basil to garnish
DIRECTIONS:
Pre-heat oven to 400 degrees F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds.
To prevent sticking, rub the rim of the squash's flesh with a teeny bit of olive oil, sprinkle with salt and pepper.
Place inside a baking dish or atop rimmed, lined baking sheet and roast face-down for 40-60 minutes. Cooking time will depend on size.
If they aren't already in one, add your cooked squash to baking dish.
Toss cooked chicken with pesto sauce. Set aside.
Next whisk up egg white into the cottage cheese and add freshly grated parmesan cheese, garlic, parsley, and Italian seasoning. Set aside.
Line each cooked spaghetti squash with chopped tomato. Add seasoned cottage cheese mixture.
Next add your pesto chicken.
Top with shredded mozzarella and cover the baking dish in foil, leaving a little room at the top [like a tent!] so the mozz doesn't stick.
Bake at 350 degrees F for around 35-40 minutes or until hot and bubbly.
Garnish with fresh parsley and/or basil leaves and dig in!
