Low Carb Pesto Chicken Spaghetti Squash Boats

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half. Scoop out seeds. Drizzle with olive oil and place face down on a baking sheet. (Tip: pierce with a fork and microwave for 2 minutes to make cutting easier).
3. Bake for 35 minutes.
4. Use a fork to scrape the squash out and place the "spaghetti" into a bowl.
5. Mix in chopped chicken, 1/4 cup pesto, 1/4 cup sun-dried tomatoes, and 1/3 cup mozzarella.
6. Move the mixture back into the spaghetti squash halves (boats), pat down, and lightly top with parmesan.
7. Place in the oven on broil until the cheese is golden brown.
8. Top with fresh basil and pine nuts. Enjoy!