Chicken, Pesto and Bruschetta Spaghetti Squash

Preparation

1. Cut the spaghetti squash in half lengthwise. Remove the strands and seeds. Drizzle with olive oil. Cook in the microwave for 12 to 15 minutes.
2. While the squash is cooking, cut the chicken into strips.
3. Heat a little olive oil in a large frying pan over medium heat. Cook the chicken strips for 5 to 6 minutes, until the chicken is no longer pink in the centre.
4. Add the bruschetta and pesto. Season with salt and pepper.
5. Use a fork to shred the flesh of the squash.
6. Distribute the chicken mix into the squash halves. Sprinkle with mozzarella. Place the squash halves on a baking sheet lined with parchment paper.
7. Brown for 3 to 4 minutes under the broiler.