Description
A healthy and flavorful dish combining chicken, pesto, and spaghetti squash.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 cup pesto
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves face down on a baking sheet and bake for 30-40 minutes.
- Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
- In a bowl, mix the shredded chicken with pesto, cherry tomatoes, salt, and pepper.
- Add the chicken mixture to the spaghetti squash strands and toss to combine.
- Sprinkle with Parmesan cheese before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can substitute store-bought pesto with homemade pesto.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Pesto Chicken Spaghetti Squash, healthy recipes, gluten free recipes