Low Carb, Gluten Free, Family Friendly
Cook the squash your preferred way - I cook it in the Instant Pot or roast it in the oven. Scoop the seeds out and scrape the squash out with forks, breaking it up a bit and fluffing it up as you remove it.
Add all the ingredients except the oil to your high speed blender or food processor. Pulse a few times until combined.
Add the oil and blend together on low until fully combined. Add additional oil if necessary until it reaches your desired consistency, 1 teaspoon at a time.
Preheat your oven to 400 degrees. Chop or shred the chicken into bite-sized pieces. Slice the tomatoes into 1/2 inch slices and set them aside.
In a large bowl, toss the chicken, spaghetti squash, pesto and seasonings together.
Pour the mixture into to a 10-inch casserole dish and gently press the mixture down.
Sprinkle the mozzarella and parmesan cheese over the spaghetti squash mixture, then lay the tomato slices on top.
Bake for 12-15 minutes, until the cheese is melted and it's heated through. You can finish it under the broiler for a minute or two to brown the cheese a bit, if you'd like!