Pesto Spaghetti Squash with Italian Chicken and Toasted Pine Nuts

Heat a non-stick skillet to medium heat and rub Italian seasoning all over chicken. Cook chicken in the skillet until cooked through and the juices run clear. (Note: I used a Parmesan bread dip Italian seasoning blend. Plain, dried Italian seasoning will work great, too.) When chicken is cooked, set aside for a few minutes so it can rest.

Meanwhile, if using leftover spaghetti squash, reheat and add pesto. Stir to combine. Slice chicken and serve on top of plated spaghetti squash. Top with toasted pine nuts, basil leaves and grated Parmesan. Serve.