Pesto Chicken and Roasted Red Pepper Stuffed Spaghetti Squash
User Reviews
4.4
Pesto Chicken and Roasted Red Pepper Stuffed Spaghetti Squash
Description
Pesto Chicken and Roasted Red Pepper Stuffed Spaghetti Squash starts by marinating bite-sized chicken pieces in pesto and seasoning for at least 15 minutes. The spaghetti squash is roasted cut-side down until tender, then shredded into strands resembling noodles. The cooked chicken, roasted red peppers, cheeses, and fresh herbs are combined with the squash strands and tossed together. The combination yields a dish with varied textures ranging from the tender squash strands to the tender, flavorful chicken pieces, enriched by the creamy cheeses and fresh herbs. The optional pine nuts add a subtle crunch and nutty flavor. This dish brings together roasted vegetables, marinated chicken, and Italian-inspired flavors in a low-carb alternative to pasta dishes.
Ingredients
- 1 spaghetti squash halved lengthwise and seeds removed
- 1/2 pound chicken breast boneless skinless, cut into bite sized pieces
- 2 tablespoons pesto divided
- kosher salt fresh ground black pepper and garlic powder to taste
- 1/3 cup red peppers chopped, roasted
- 1/4 cup Parmesan Cheese shredded
- 1/4 cup mozzarella cheese shredded, part skim
- 1 tablespoon flat leaf parsley chopped
- 1 tablespoon basil chopped, fresh
- 1 tablespoon pine nuts optional, toasted, for garnish
Instructions
- Place the chicken in a resealable freezer bag along with 1 tablespoon of pesto and season with salt, pepper and garlic powder. Seal the bag and massage the pesto and seasoning into the chicken. Marinate for at least 15 minutes, but an hour or overnight is even better.
- Preheat oven to 400 degrees F. and line a baking sheet with foil or parchment paper.
- Drizzle or spray a little olive oil on the cut sides of the spaghetti squash and sprinkle with salt and pepper. Place the halves cut-side down on the prepared baking sheet and place in the oven. Bake for 25-35 minutes (depending on the size of your squash) or until tender.
- While the squash roasts cook the chicken.
- Use a fork to scoop the squash flesh from the peel and to separate the flesh into strands. Place the strands in a bowl along with the cooked chicken.
- Add the remaining tablespoon of pesto, roasted red peppers, parmesan cheese, parsley and basil to the bowl and stir everything together until combined.
- Put the filling back into the squash shells and top with the shredded mozzarella cheese. Broil in the oven until the cheese is melted and golden brown.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Protein | 38g | 76% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 110mg | 37% |
| Sodium | 901mg | 38% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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