CREAMY PESTO PARMESAN SPAGHETTI BOATS

Ingredients

1 Spaghetti squash

1 pkg EPICURE Creamy Pesto Parmesan Chicken seasoning

1 chicken breast

1 tbsp olive oil

4 c spinach

1 c shredded mozzarella

DIRECTIONS

Cut squash in half; remove seeds. Place 1 squash half, cut-side up, in Multipurpose Steamer. Season with 1 tbsp Creamy Pesto Parmesan Chicken seasoning. Cover; microwave on high, about 10-12 min or until tender. Fluff strands with a fork.  Sprinkle SPG or salt and pepper on chicken. Meanwhile, heat oil in Sauté Pan over medium high heat. Add chicken; cook until meat is cooked through, about 4–5 min. Add milk and remaining EPICURE Creamy Pesto Parmesan Chicken seasoning, stir to combine. Bring to a boil, then reduce heat and stir in spinach until wilted. Remove squash from the microwave. Turn oven to 425 F.

Place cooked squash on 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner.

Sprinkle cheese at the bottom of squash, add layer of chicken mixture, sprinkle with cheese again. Place in the oven and bake until golden and crispy. Serve with a glass of white wine. Enjoy!

It was once called “a vegetable wonder that is low-fat and low-calorie with the sensory pleasure of pasta.”