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Spaghetti Squash Pesto Chicken Recipe
Chicken with pesto served over a spaghetti squash "pasta".
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Main
Cuisine:
Italian
Servings:
6
servings
Calories:
500
kcal
Author:
Katie Wells
Ingredients
2
large spaghetti squash
1
cup
fresh
basil pesto
4
chicken
breasts
1
tsp
salt
½
tsp
black pepper
2
TBSP
olive oil
½
cup
Parmesan cheese
grated (optional)
Instructions
Preheat oven to 375°F.
Cut the spaghetti squash in half and remove the seeds.
Place the squash face down in a baking dish or on rimmed cookie sheet with small amount of water.
Bake about 45 minutes or until just tender and the inside flakes away in noodle-like strings.
While the squash is cooking, place the chicken breasts on a sheet pan and season them with salt and pepper.
Place them in the oven to bake at the same as the spaghetti squash until they are cooked through to 165°F.
When the squash is finished cooking, scrape the inside of the squash out into large bowl. It should resemble pasta.
Dice the chicken and add it to the squash pasta.
Drizzle with olive oil and add the pesto and toss well.
Serve with grated Parmesan if desired
Notes
Don't toss the squash seeds; you can
roast them
just like pumpkin seeds for a tasty and mineral rich snack!
Nutrition
Serving:
3
cups
|
Calories:
500
kcal
|
Carbohydrates:
24.4
g
|
Protein:
42.8
g
|
Fat:
26.7
g
|
Saturated Fat:
5
g
|
Cholesterol:
105
mg
|
Sodium:
679
mg
|
Fiber:
6
g
|
Sugar:
8.4
g