Adapted from Medifast
1/4 c. Italian dressing
1/2 c. fresh basil, chopped
2 T. grated parmesan cheese
40 pine nuts
1 garlic clove
10 oz grilled or baked chicken
1/3 c. shredded mozzarella cheese
2 1/2 c. spaghetti squash strands, cooked
1/2 c. diced tomatoes, drained
To make pesto, combine all the ingredients for the pesto in a small blender or food processor. Blend until desired consistency. Set aside.
Lightly spray a non-stick skillet with cooking spray and heat over medium-high heat. Add spaghetti squash, chicken and pesto. Stir until combined and heated thoroughly. When heated, toss in the diced tomatoes. Divide the mixture into two portions. Sprinkle the mozzarella cheese between the two portions.