Imagine twirling your fork into a plate of "pasta" that's not actually pasta at all, but a nutritious, veggie-packed alternative that'll make your taste buds dance and your body thank you! This Spaghetti Squash with Pesto Chicken is the secret weapon for anyone craving a delicious, guilt-free meal that looks gourmet but takes less than an hour to prepare. Whether you're a health-conscious foodie, a busy professional, or someone looking to cut down on carbs without sacrificing flavor, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1/2 cup pesto
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and inner pulp with a spoon.
- Drizzle the squash halves with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, prepare the chicken. If using pre-cooked chicken, shred it using two forks. If cooking raw chicken, season with salt and pepper and cook in a skillet until fully done.
- In a large mixing bowl, combine the shredded chicken with pesto, ensuring the chicken is evenly coated.
- Once the squash is cooked, remove from the oven and let cool for 5 minutes. Using a fork, scrape the interior to create spaghetti-like strands.
- Transfer the squash strands to a serving platter. Top with the pesto-coated chicken and halved cherry tomatoes.
- Sprinkle grated Parmesan cheese over the dish. Add additional salt and pepper to taste.
- Serve immediately while warm, garnishing with fresh basil leaves if desired.
Tips
- Choose the Right Squash: Select a spaghetti squash that feels heavy for its size and has a firm, unblemished skin.
- Roasting Hack: If you're short on time, you can microwave the squash halves instead of roasting. Pierce the skin, microwave for 10-12 minutes, and let stand for 5 minutes.
- Chicken Prep: For extra flavor, use rotisserie chicken or quickly grill chicken breasts with Italian seasoning before shredding.
- Pesto Power: Use homemade or high-quality store-bought pesto for the best taste. Consider adding a touch of lemon zest to brighten the flavors.
- Make-Ahead Magic: You can roast the squash and prepare the chicken in advance, making this a perfect meal-prep friendly recipe.
- Garnish Game: Fresh basil leaves, extra Parmesan, or a drizzle of olive oil can elevate the final presentation.
- Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the squash's texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 75mg
