Chicken Pesto Spaghetti Squash
This cheesy, loaded Chicken Pesto Spaghetti Squash is a healthy low-carb and high protein dinner the whole family will love!
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
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