Pesto Chicken Spaghetti Squash

By zhanghengshuo

6 Person

20 Minutes

0 Calories

This Pesto Chicken Spaghetti Squash is the kind of recipe I love. It’s an all-in-one, delicious healthy meal that’s PERFECT for getting back to your regular eating habits after enjoying all the holiday feasting. It’s PACKED with flavor, has only 4 main ingredients and looks gorgeous to boot! (Plus, it’s gluten-free, paleo, and Whole30.)

Ingredients

2 - 3 tsp. Olive oil
Pepper
Salt
4 - 5 Roma tomatoes, sliced
3/4 cup Pesto, such as this dairy free pesto
10 - 12 oz. Cooked, cubed or shredded chicken breast
1 Spaghetti squash (about 6 cups cooked squash)

Method

01

Preheat oven to 400 degrees F. Cut your squash lengthwise and remove the seeds with a spoon. Drizzle or brush with olive oil and sprinkle with salt and pepper.
02

Place squash cut side down on a baking sheet and roast at 400 degrees 35-45 minutes, or until strands are tender and easily come away from the sides (I like to wait until the edges of the squash are just starting to caramelize where it touches the pan).
03

Shred the strands of spaghetti squash away from the skin and discard skin. You should have about 6 cups shredded squash.
04

Set oven to broil setting to pre-heat.
05

Add cooked spaghetti squash strands to a large bowl. Add chicken and pesto and stir to combine well.
06

Transfer pesto squash mixture to a 2-quart (or 8×8″) baking dish and smooth out the surface, packing it down slightly.
07

Top with sliced tomatoes. Sprinkle with salt and pepper. (Optional: you can brush the tomatoes with a tiny bit of olive oil or drizzle a little over the top if you like).
08

Broil for 5-7 minutes, or until tomatoes are just starting to blister. (Check regularly to prevent burning). (Alternatively, you can bake the squash at 400 degrees for 20-25 minutes)

Related Tags

Chicken Recipes

Chicken Breast Recipes

Spaghetti Squash Recipes

Pesto Chicken Spaghetti Squash

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 5 Mins
Total Time 20 Mins

02 Ingredients

2 - 3 tsp. Olive oil

Pepper

Salt

4 - 5 Roma tomatoes, sliced

3/4 cup Pesto, such as this dairy free pesto

10 - 12 oz. Cooked, cubed or shredded chicken breast

1 Spaghetti squash (about 6 cups cooked squash)

03 Method

Step 1

Preheat oven to 400 degrees F. Cut your squash lengthwise and remove the seeds with a spoon. Drizzle or brush with olive oil and sprinkle with salt and pepper.

Step 2

Place squash cut side down on a baking sheet and roast at 400 degrees 35-45 minutes, or until strands are tender and easily come away from the sides (I like to wait until the edges of the squash are just starting to caramelize where it touches the pan).

Step 3

Shred the strands of spaghetti squash away from the skin and discard skin. You should have about 6 cups shredded squash.

Step 4

Set oven to broil setting to pre-heat.

Step 5

Add cooked spaghetti squash strands to a large bowl. Add chicken and pesto and stir to combine well.

Step 6

Transfer pesto squash mixture to a 2-quart (or 8×8″) baking dish and smooth out the surface, packing it down slightly.

Step 7

Top with sliced tomatoes. Sprinkle with salt and pepper. (Optional: you can brush the tomatoes with a tiny bit of olive oil or drizzle a little over the top if you like).

Step 8

Broil for 5-7 minutes, or until tomatoes are just starting to blister. (Check regularly to prevent burning). (Alternatively, you can bake the squash at 400 degrees for 20-25 minutes)

04 Author