Description
Pesto Chicken Spaghetti Squash is a wholesome, low-carb delight that combines tender roasted spaghetti squash with succulent chicken and vibrant basil pesto. This easy-to-make recipe is bursting with flavor and perfect for any occasion, whether as a satisfying main dish or an elegant side. With its beautiful presentation and delicious taste, it’s sure to impress family and friends at the dinner table.
Ingredients
Scale
- 1 medium spaghetti squash (about 3 lbs)
- 2 boneless skinless chicken breasts (approximately 1 lb)
- 1 cup fresh basil pesto
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle with olive oil, then season with salt and pepper.
- Place cut-side down in the baking dish and roast for 30-40 minutes until tender.
- Season chicken breasts with salt and pepper; cook in a skillet over medium heat with olive oil for about 6-7 minutes per side until fully cooked.
- Let the chicken rest, then shred into bite-size pieces. Mix shredded chicken with basil pesto in a bowl until well-coated.
- Once the squash is done, use a fork to scrape out strands; top them with the pesto chicken mixture. Serve warm, drizzled with olive oil and sprinkled with additional Parmesan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg