Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked, shredded chicken
- 1/2 cup basil pesto
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
- Step 2: Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily shreds with a fork.
- Step 3: While the squash is roasting, combine the cooked shredded chicken, basil pesto, halved cherry tomatoes, and grated Parmesan cheese in a mixing bowl. Stir until well combined.
- Step 4: Once the spaghetti squash is done roasting, remove it from the oven and let it cool slightly. Use a fork to scrape out the spaghetti-like strands into a large bowl.
- Step 5: Add the chicken pesto mixture to the bowl of spaghetti squash strands and toss until everything is evenly coated. Serve warm, garnished with fresh basil leaves if desired. Enjoy your Chicken Pesto Spaghetti Squash!
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, ensuring that the spaghetti squash strands and chicken mixture are kept separate if possible to maintain texture. When reheating, do so gently in the microwave or on the stovetop with a splash of olive oil to prevent drying out, stirring occasionally until heated through. For a delightful serving suggestion, top your Chicken Pesto Spaghetti Squash with extra grated Parmesan and a sprinkle of red pepper flakes for added flavor and a touch of heat. A chef's tip: for a creamier texture, consider mixing in a bit of cream cheese or Greek yogurt with the pesto before combining it with the chicken and tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup of Chicken Pesto Spaghetti Squash
- Calories: 350
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 4g