Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked, shredded chicken
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cherry tomatoes (optional, for garnish)
- Fresh basil leaves (optional, for garnish)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
- Step 2: Place the squash halves cut-side down on a baking sheet. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
- Step 3: While the squash is roasting, combine the cooked shredded chicken and basil pesto in a bowl. Mix until the chicken is well-coated with the pesto.
- Step 4: Once the spaghetti squash is done, remove it from the oven and let it cool slightly. Use a fork to scrape out the flesh, creating spaghetti-like strands.
- Step 5: Toss the scraped spaghetti squash strands with the chicken pesto mixture and grated Parmesan cheese. Adjust seasoning with additional salt and pepper if necessary.
- Step 6: Serve immediately, garnishing with cherry tomatoes and fresh basil leaves if desired. Enjoy your Chicken Pesto Spaghetti Squash!
Notes
- For optimal storage, place any leftovers in an airtight container in the refrigerator, where they can last for up to three days.
- When reheating, add a splash of olive oil or a little broth in the microwave or on the stove to keep the spaghetti squash moist and prevent it from drying out.
- Serve your Chicken Pesto Spaghetti Squash with extra cherry tomatoes and fresh basil on top for a burst of color and flavor that will impress your guests.
- For an extra layer of flavor, consider roasting the cherry tomatoes alongside the squash; their sweetness will complement the pesto beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup of Chicken Pesto Spaghetti Squash
- Calories: 350
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 3g