Imagine twirling your fork into a creamy, cheesy dish that's both incredibly delicious and surprisingly healthy - without the guilt of traditional pasta! This Cheesy Pesto Chicken Spaghetti Squash is about to revolutionize your dinner routine, offering a mouthwatering alternative that'll make you forget all about traditional spaghetti. Packed with protein, bursting with flavor, and impossibly easy to make, this recipe is your ticket to a restaurant-quality meal right in your own kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 cup pesto sauce
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the spaghetti squash cooks evenly and becomes tender.
- While the oven is preheating, carefully cut the spaghetti squash in half lengthwise using a sharp knife. Be cautious, as the skin can be tough.
- Remove the seeds and stringy insides from the squash using a spoon. You want to create a clean cavity for the filling.
- Drizzle the cut sides of the spaghetti squash with olive oil and season with salt and pepper to taste. This will enhance the flavor of the squash.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. This will help with easy cleanup and prevent sticking.
- Roast the spaghetti squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and easily scraped with a fork to create spaghetti-like strands.
- While the squash is roasting, prepare the cheesy pesto chicken mixture. In a large mixing bowl, combine the shredded cooked chicken and pesto sauce. Stir until the chicken is well coated.
- Once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes. Then, use a fork to gently scrape the flesh into strands, creating the 'spaghetti'.
- Add the scraped spaghetti squash to the bowl with the chicken and pesto mixture. Mix well to combine all the ingredients.
- Transfer the mixture back into the empty spaghetti squash halves, dividing it evenly between the two halves.
- Sprinkle the shredded mozzarella cheese evenly over the top of the filled spaghetti squash halves, followed by the grated Parmesan cheese.
- Return the filled squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once the cheese is golden and bubbly, remove the squash from the oven and let it cool for a few minutes before serving.
- To serve, you can garnish with additional Parmesan cheese or fresh basil if desired. Enjoy your Cheesy Pesto Chicken Spaghetti Squash!
Tips
- • Choose a firm spaghetti squash with a deep, uniform color and no soft spots • Use a sturdy, sharp knife when cutting the squash to ensure safe and clean halves • Don't rush the roasting process - letting the squash cook thoroughly ensures the best "spaghetti" texture • Pat the squash dry before roasting to help achieve a nice, slightly caramelized surface • If you're short on time, you can microwave the squash for 10-12 minutes instead of oven roasting • For extra flavor, try adding garlic powder or Italian seasoning to your squash before roasting • Ensure your chicken is thoroughly cooked and shredded before mixing with pesto
Nutrition Facts
Calories: 358kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 83mg
