Pesto, Veggies, Chicken, and Spaghetti Squash

What are the many ways one can eat spaghetti squash? 🤔 I was pondering this the other night when I was about to meal prep one. Honestly, most of the ways are just as a pasta replacement. And I’m okay with that! Just need to get creative with the flavors and additions because plain old spaghetti squash and marinara can get old pretty fast if you have a lot on hand. And usually when you cook one, it cooks a lot! This is one dish I literally threw together in 10 minutes (no foolies!) for lunch today. It was delish! 😋

INGREDIENTS

  • 1/2 Leftover medium sized spaghetti squash
  • 2 tbsp @traderjoes vegan pesto (so good)
  • Leftover instant pot chicken breast from @jocooks – this recipe was amazing, and I’m definitely going to make it again!
  • 1/2 cup frozen mixed vegetables – I would have done just frozen peas here (probably a bit better) but I was out
  • Generous dashes of each:
  • Nutritional yeast
  • Salt
  • Pepper
  • Garlic powder
  • Italian seasoning
  • Some fresh chopped basil if you have

DIRECTIONS

  • Steam your frozen veggies
  • Warm up your spaghetti squash and chicken
  • Add veggies once tender
  • Add pesto
  • Add spices
  • Mix well
  • Enjoy! That easy 🥰❤️

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