Chicken Pesto Spaghetti Squash

1 medium spaghetti squash, cooked and shredded into strands
3 boneless-skinless chicken breasts, cubed
1 Tablespoon olive oil
3/4 cup pesto sauce (see below)
4 ounces smoked or plain mozzarella, shredded
1/4 cup grated Parmesan cheese

for pesto:
2 tablespoons coarse-chopped walnuts or pine nuts
2 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
4 cups basil leaves (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt

Place skillet over medium-high heat. When hot, add olive oil and cooked spaghetti squash. Stir in pesto with a fork. When spaghetti squash is heated through, add mozzarella and Parmesan cheeses and stir. When cheese begins to melt, remove from heat and serve hot.

Place chicken breasts in a glass baking dish, spray lightly with olive oil. Bake at 350 for 25 minutes. Remove and allow to cool. Cut into cubes.

Yield: 6 to 8 servings

Pesto Sauce:
You will need a food processor or strong blender. With the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt to the processor bowl. Process until finely minced, scraping down sides.

Refrigerate leftovers and use within 1 week.

Yield: 3/4 cup

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BLUEEYESTATTOOS.