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Chicken Pesto Spaghetti Squash

Chicken Pesto Spaghetti Squash: Healthy Comfort Food Awaits

Enjoy Chicken Pesto Spaghetti Squash, a low-carb, healthy dish perfect for the whole family.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 large Spaghetti Squash A low-carb and nutritious alternative to pasta.
For the Filling
  • 1 pound Chicken Breast Main protein source, turkey or shrimp can be used as alternatives.
  • Salt Essential for seasoning.
  • Pepper Essential for seasoning.
  • 1 cup Pesto Sauce Homemade or store-bought works beautifully.
For the Toppings
  • 1/4 cup Parmesan Cheese Adds nutty, salty flavor.
  • 1/4 cup Mozzarella Cheese Key for a comforting feel.

Equipment

  • oven
  • Baking Sheet
  • Knife
  • Spoon
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a lined baking sheet.
  3. Cut the chicken breasts in half, season generously with salt and pepper, and nestle beside the squash on the baking sheet.
  4. Bake for about 45 minutes or until the squash is tender and chicken reaches an internal temperature of 165°F (74°C).
  5. Remove from the oven, scrape the squash into strands with a fork, and combine with diced chicken and pesto in a bowl.
  6. Return the mixture to the squash shells, sprinkle with mozzarella and parmesan cheese, and broil for 3-5 minutes until cheese is bubbling.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 700IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Microwave the squash for 5 minutes before cutting to make it easier. Store leftovers in the fridge for up to 3-4 days.

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