You are here: Home » Recipes » Chicken Pesto Spaghetti Squash Chicken Pesto Spaghetti Squash Recipe by skinnyemmie Yield 2 servings PrintEmail Ingredients 1 medium spaghetti squash1 bunch fresh basil, chopped finely1 large leftover cooked chicken breast, cubed1 cup grape tomatoes, sliced in half3 cloves garlic, minced3-4 tablespoons extra virgin olive oil1 pinch sea salt1 pinch pepper2 ounces shredded parmesan cheese (optional) Instructions Prepare spaghetti squash: cut in half, scoop out seeds, put face down in baking pan with 1/4 cup of water in the pan. Bake at 375 degrees fahrenheit for 35-40 minutes, depending on size of squash. While baking, prepare other ingredients below. Shred with a fork into a bowl. Finely chop the fresh basil and garlic. Add a pinch of salt and pepper, then add the olive oil. Mix thoroughly into a pesto. Slice grape tomatoes in half. Cube cooked chicken breast. Mix spaghetti squash, pesto, grape tomatoes, and chicken breast in a pot on the stove, and bring to an even temperature (about 3-5 minutes). It's easiest if you pre-warm the chicken breast as it takes the longest to heat. Split into 2 servings and top with shredded parmesan if desired.