MY GOODNESS IT HAS BEEN QUITE SOME TIME. We all know life get’s ca-ra-zeee and takes over so I won’t even get into the nitty gritty of this long break right now because let’s be real, there’s no planning what life brings you and you can’t apologize for living life!
But in a nutshell: the last 6 months I’ve been traveling a TON, have a new baby niece, started Orange Theory and the Keto Diet, lost over 15 pounds and am feeling damn good. Yes, still single. HA Way more on all these later, promise! For now, we are reunited and that’s all that matters. 🙂
SO! Some of you are probably like what the heck is the Keto Diet and that’s coming in another post but basically it’s a high fat, low carb way of eating so majority of the meals I’ve been making are Keto friendly and I get a ton of questions about recipes on Instagram so we are bringing them back in full swing here on the blog! Starting with something I would have made aside from it being Keto friendly: Stuffed Spaghetti Squash!
I made this version with a creamy pesto chicken sauce but you can truly tailor this recipe to add different things you enjoy like different veggies, meat or sauce. Let’s get started shall we?!
Here’s what you need:
1 Spaghetti Squash (You want to allot about a half a small squash per person)
3/4 Cup Pesto Sauce
2 Chicken Breasts cut into cubes
1 Cup Cherry Tomatoes, halved
HELLA Cheese aka 1 cup of parmesan and a cup of mozzarella
3/4 Cup Half & Half
Salt, Pepper, Garlic Powder
Here’s how to make it:
Step 1: Prep your squash Preheat your oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop out all seeds. Place on baking sheet and cover liberally with olive oil, salt, pepper and garlic powder. Roast skin side up for 15 minutes, then flip over and roast another 15 minutes. Take out of oven and set aside.
Step 2: Make your sauce Heat up a large saucepan and add a healthy splash of olive oil to your pan, add chicken and season with salt, pepper & garlic and cook through. Add your pesto sauce, half & half, parmesan cheese and tomatoes and cook for 2-3 minutes until thick and creamy.
Step 3: Stuff your squash Now that your squash has cooked, take a fork and scrape the sides of the squash to make the spaghetti – like noodles but make sure you don’t scrape too much as these are going back in the oven and need to keep their shape. Add the pesto cream sauce evenly to each half of squash, toss together to coat as much of the squash as possible. Top with mozzarella cheese (and more parmesan, why not?!) Put back in the oven on broil for just 3-5 minutes until bubbly and hot!