Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, spaghetti squash with pesto and chicken. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Nutrition information estimated with My Fitness Pal. This Paleo spaghetti squash dinner makes great leftovers too! Chicken is coated with pesto and layered in a cheesy spaghetti squash bake in this creative twist on baked pasta that your family will love.
Spaghetti Squash with pesto and chicken is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Spaghetti Squash with pesto and chicken is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have spaghetti squash with pesto and chicken using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Spaghetti Squash with pesto and chicken:
- Get Spaghetti Squash
- Get 1 medium Spaghetti Squash
- Get 2 tbsp Olive Oil
- Take 1/2 lb Cooked cubed chicken
- Prepare 1 medium Red pepper sliced
- Make ready 4 tbsp Pesto sauce
- Prepare 2 tbsp Pesto paste
- Make ready 1 pinch salt to taste
- Get 1 pinch pepper to taste
- Get 4 tbsp Parmesan cheese
Chicken pesto pasta is a fragrant recipe that is great for fall when winter squash is in season! This recipe uses spaghetti squash in. Give pesto pasta a healthy makeover with this easy recipe that combines low-carb spaghetti squash with high-protein chicken breast. Top this powerhouse combo with homemade basil pesto that gets a creamy upgrade from ripe avocados to complete a mouthwatering chicken dinner.
Instructions to make Spaghetti Squash with pesto and chicken:
- Cut squash in half. Clean the seeds from the center. Brush with olive oil, salt and pepper slightly. Place on foil lined cookie sheet. Skin side up. Bake 50-60 min @ 350°F.
- Cut chicken into stips, season with salt and pepper, cook on stove top till done. (15 min). Cut into cubes when done.
- Cut red pepper into strips and saute untill done - tender.
- When squash is done shred with fork and scoop from shell into baking pan. (9 x 9 or 9x13).
- Mix the Pesto sauce and pesto paste together. (I used the Market Side Cooking sauce - Basil pesto and Gourment Garden Basil paste in the fresh vegtable section from Wal-Mart) Add to the squash in baking pan. Add the chicken and red pepper to the squash. Mix all together. Top with parmesan cheese. Bake @ 350 for 30 min. Cool 5 min - Enjoy!
Add in the spaghetti squash, pesto, and chicken, and toss until well combined. After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together. This cheesy, loaded Chicken Pesto Spaghetti Squash is a healthy low-carb and high protein dinner the whole family will love! Toss with pesto and remove from heat. Scrape the spaghetti squash with a fork to make long strands.
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