Chicken Pesto Spaghetti Squash

This short cut Chicken Pesto Spaghetti Squash can be ready in 30 minutes for a quick, delicious weeknight meal!

👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
microwave
food processor
bowl
mixing bowl
baking dish

📝 Preparation Steps

Preheat oven to 400 degrees F.

Cut the spaghetti squash in half lengthwise, scoop out the seeds and place in a microwave safe dish or plate. Microwave on high until the squash can easily be scraped out with a fork (My squash was rather small, approx. 2 pounds and took ⏱️ 10 minutes. Larger squash may take a little longer.)

spaghetti squash2 pound

While the squash is cooking, make the pesto by adding the basil, garlic, cheese and EVOO to a mini food processor and blend until smooth. (I don't use pine nuts in my pesto, but you can certainly add them if you wish.)

fresh basil1 cupminced garlic1 tablespoon

Once the squash is soft, scrape out the strands into a mixing bowl with a fork. (The outside will be hot so I like to use a clean kitchen towel to hold in my hand while scraping.)

Next, dice the chicken strips and place into the bowl along with the prepared pesto and half of the shredded Mozzarella. Mix together until well blended; then add to an oven safe 1-quart baking dish.

Sprinkle the remaining cheese on top; then place in the oven for ⏱️ 10-15 minutes until the cheese is melted and lightly brown.

Nutrition Facts

calories

362 kcal

fat Content

26 g

serving Size

1 serving

fiber Content

1 g

sugar Content

3 g

sodium Content

439 mg

protein Content

25 g

cholesterol Content

78 mg

carbohydrate Content

7 g

saturated Fat Content

10 g

unsaturated Fat Content

14 g

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