Chicken Pesto Spaghetti Squash
This Chicken Pesto Spaghetti Squash is a healthy low-carb dinner idea loaded with chicken, cheese and pesto sauce—it tastes just like pasta!
Servings: 4 servings
Calories: 448kcal
Ingredients
- 2 spaghetti squash
- 1 tbsp olive oil
- 1/2 lb chicken breasts, diced (usually about 2 chicken breasts)
- salt & pepper, to taste
- 1 medium sized red onion, sliced
- 1 red pepper, diced
- 1/2 cup store bought pesto
- 1 cup bocconcini cheese, sliced
Instructions
- Preheat oven to 425 F. Cut spaghetti squash in half, scoop out seeds, then drizzle with olive oil and sprinkle with salt and pepper. Bake for 35 min.
- Meanwhile, heat olive oil over med-high heat. Add chicken and sautee fo 3-4 min until lightly browned, seasoning with salt & pepper. Add red onion and red pepper, sauteeing for another 3-4 min. Toss mixture with pesto, then remove from heat.
- Around this time, spaghetti squash should be coming out of the oven. Once cooled slightly, scrape down the sides of squash with a fork. Add chicken mixture and then top with sliced bocconcini cheese. Bake in oven for 10 min or until cheese is melted. Serve and enjoy!
Video
Notes
Try out different flavours using different proteins, cheeses, sauces and veggies.
Store the leftovers in the fridge for up to 5 days. Reheat in the oven for 10 minutes at 350° F until warmed through.
Freeze the spaghetti squash noodles for up to 8 months. Defrost in the fridge, then use for any recipe of your choice.
Nutrition
Calories: 448kcal | Carbohydrates: 40g | Protein: 22g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 458mg | Potassium: 834mg | Fiber: 9g | Sugar: 17g | Vitamin A: 2153IU | Vitamin C: 51mg | Calcium: 259mg | Iron: 2mg