Description
A healthy and flavorful dish combining roasted spaghetti squash with tender chicken and homemade pesto. Perfect for a quick weeknight meal.
Ingredients
Scale
- 1 medium spaghetti squash (about 3 lbs)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 boneless, skinless chicken breasts
- 1/2 cup basil pesto (homemade or store-bought)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise and scoop out seeds.
- Drizzle with 1 tbsp olive oil and season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 35-40 minutes until tender.
- While squash roasts, heat remaining olive oil in a pan over medium heat.
- Season chicken with salt and pepper, then cook for 6-7 minutes per side until done.
- Shred cooked chicken with two forks.
- Use a fork to scrape spaghetti squash into strands.
- Toss squash with pesto, shredded chicken, and Parmesan.
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute chicken with chickpeas for a vegetarian version.
- Add cherry tomatoes or spinach for extra vegetables.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
Keywords: spaghetti squash, chicken pesto, healthy dinner