INGREDIENTS:

• 1 medium spaghetti squash
• 1 cup shredded mozzarella
• 2 cups diced chicken (fully cooked)
• 1 cup heavy cream
• 1 cup LonoLife Chicken Broth
• 1 tsp garlic, minced
• 1 Tbsp pesto
• 1/2 cup parmesan
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 1/8 tsp black pepper

DIRECTIONS:

Using a fork, poke squash 5-6 times then place directly into the crockpot. Cover with lid and cook on high for 3 hours

💚 Remove squash and cut in half lengthwise. Scrape seeds into trash then scrape the squash out of the skin. In a bowl, combine squash, mozzarella cheese, and chicken

💚 Pour mixture back into crockpot. In a saucepan ~ whisk together heavy cream, chicken broth, garlic, pesto, parmesan, and S&P.

Once it comes to a boil, sprinkle on xanthan gum then simmer until thickened. Pour over chicken mixture in crockpot. Top with extra mozzarella and parmesan. Cover with lid and cook 2 hours on low. Sprinkle with parsley then serve