Ingredients
Prep
- 1 spaghetti squash
- 1 deli rotisserie chicken
- 1 1/2 C basil pesto
On Cooking Day
- 2 C water
- 1/2 C shredded Parmesan cheese
- 2 T extra-virgin olive oil
- salt and pepper to taste
- 1 pkg garlic bread
- 1 bag frozen cut green beans
Instructions
To Assemble
- Wash spaghetti squash well. Pierce outer skin with knife 8-10 times. Store in dish.
- Shred rotisserie chicken and toss with basil pesto. Store in microwave-safe dish with lid.
To Cook
- Put spaghetti squash in slow cooker. Add water. Cook on high for 4 hours.
- Remove spaghetti squash. Carefully (it will be very hot) cut in half and scoop out seeds with a spoon. Once seeds are removed, use a fork to shred squash in to spaghetti-like strands. Warm chicken mixture in the microwave.
- Toss spaghetti squash with Parmesan cheese, olive oil, and salt and pepper. Cook garlic bread and green beans according to package instructions.
- Add chicken mixture to a bed of squash and serve with garlic bread and green beans.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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