Chicken Pesto Spaghetti Squash
User Reviews
5
Chicken Pesto Spaghetti Squash
Description
The recipe begins by roasting the spaghetti squash, cut and seasoned with oil and salt, until fork tender. Its flesh separates into long strands resembling spaghetti. In a pan, well-seasoned cubed chicken breast is cooked until golden brown and fully cooked. Separately, the pesto is prepared by blending toasted pine nuts, fresh basil, lemon juice, minced garlic, salt, and olive oil to create a fragrant sauce.
Combining the fluffy squash strands with the cooked chicken and pesto results in a balanced dish with textural contrasts—tender squash, juicy chicken, and rich oily pesto. The lemon juice and garlic in the pesto add brightness that complements the mild squash and savory chicken. This dish is a wholesome alternative to traditional pasta dinners and can be served as a main course.
Ingredients
- 1 spaghetti squash medium
- 1 tablespoon neutral cooking oil divided, generic cooking oil
- salt
- 8 ounce chicken breast boneless and cubed, skinless
- garlic powder
- onion powder
For the pesto:
- 6 tablespoons pine nuts
- 2 cups basil lightly packed
- 1 tablespoon lemon juice fresh
- 1 teaspoon garlic minced, fresh
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
Bake the spaghetti squash:
- Heat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil.
- Cut the spaghetti squash in half length wise and scoop out the seeds. Rub the inside with 1/2 tablespoon of the oil and sprinkle with salt. Place, cut-side down on the baking sheet and bake until fork tender, about 45 minutes to one hour.
Cook the chicken:
- Once the squash is done, heat the remaining 1/2 tablespoon of oil in a large pan over medium heat. While the pan heats, season the chicken cubes with a generous pinch of salt, garlic powder, and onion powder—no need to measure—just sprinkle evenly for flavor.
- Add the chicken to the pan in a single layer, making sure not to overcrowd it. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked (the internal temperature should reach 165°F). Remove the chicken from the pan and set it aside while you prepare the pesto and assemble the dish.
Make the pesto:
- Spread the pine nuts on a small baking sheet and bake until just golden brown, about 5-10 minutes.
- Put the pine nuts in a small food processor (mine is 3 cups) and pulse until crushed. Add in all the remaining ingredients, except the oil, and process until combined, scraping the sides as needed.
- With the food processor running, stream in the oil until well combined.
- Divide the squash between 2 bowls and mix in 1/2 the pesto with each squash. Top with chicken and additional basil, if desired. Season to taste with salt.
- DEVOUR!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 19g | 6% |
| Protein | 31g | 62% |
| Fat | 37g | 57% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 70mg | 23% |
| Sodium | 103mg | 4% |
| Potassium | 687mg | 15% |
| Fiber | 4.6g | 18% |
| Sugar | 6.8g | 14% |
| Vitamin A | 16.9IU | 0% |
| Vitamin C | 19mg | 21% |
| Calcium | 8.7mg | 1% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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