Preheat oven to 350°F.

Cut the squash in half lengthwise.

Scoop out the seeds and inside with a spoon.

Place on a baking sheet with cut side up.

Bake for around an hour or until the skin gives easily under pressure and the inside is tender.

Remove from oven and let it cool 10 minutes.

Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands and set aside.

Cut excess fat off chicken breasts and place in a pressure cooker or Instant Pot.

Set pressure cooker on manual pressure for 18 minutes.

Once done, take out chicken and shred with either a fork, hand mixer, or stand mixer.

Place shredded chicken back into pressure cooker with all juices and mix well.

Set pressure cooker onto to slow cook for around 30-60 minutes while mixing periodically.

Preheat oven to 350º F.

In a bowl, mix together kale, caesar, spaghetti squash, and chicken.

Pour mixture into baking dish and bake for around 12 minutes.

Evenly divide recipe into 4 servings to come as close as possible to the given macros.