The aroma of roasted spaghetti squash fills the air, gently teasing your senses as you prepare a bowl of Pesto Spaghetti Squash with Chicken. This delightful dish takes about one hour to create and brings a perfect balance of flavors and textures, thanks to the creamy pesto and tender chicken served on a bed of spaghetti squash.
This recipe is ideal for anyone looking for a wholesome dinner that won’t weigh you down. It’s perfect for a cozy weeknight meal or a light weekend feast. You can roast the spaghetti squash ahead of time and store it in the fridge for quick assembly on busy evenings.
Why You’ll Love This Recipe
- The spaghetti squash provides a satisfying, low-carb alternative to pasta.
- Pesto adds vibrant flavor and rich creaminess that makes each bite delightful.
- Simple preparation means this dish can be on the table in under an hour.
- Juicy chicken breast complements the squash beautifully for a filling meal.
What You’ll Need
Gather the following ingredients for a flavorful dish:
For the Squash
- 1 medium spaghetti squash
- Olive oil, for drizzling
- Salt and pepper to taste
For the Chicken
- 2 chicken breasts
- Salt and pepper to taste
For Assembly
- 1 cup pesto sauce
- Parmesan cheese, optional for serving
Substitution note: Use store-bought or homemade pesto.
Substitutions & Swaps
- Chicken breast can be swapped for turkey.
- Use zucchini noodles if avoiding squash.
- Vegan pesto is a great alternative for dietary needs.
How to Make It
Follow these simple steps to create your Pesto Spaghetti Squash with Chicken.
Preheat the oven
Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes, or until tender.
Cook the chicken
While the squash is roasting, heat a skillet over medium heat. Season the chicken breasts with salt and pepper, and add to the skillet. Cook for 6-7 minutes on each side, or until cooked through. Remove from heat and slice the chicken.
Scrape the squash
Once the squash is cool enough to handle, use a fork to scrape out the strands into a bowl.
Toss with pesto
Toss the spaghetti squash with pesto sauce until well combined.
Serve
Serve the pesto spaghetti squash topped with sliced chicken and sprinkle with Parmesan cheese if desired.
How to Store It
Fridge: 3-4 days in an airtight container.
Freezer: no, sauce may separate during freezing.
Reheat: microwave on medium for 2-3 minutes.
Tips for Best Results
- Make sure not to overcook the chicken, or it may become dry.
- Adjust the amount of pesto to suit your taste preferences.
- Allow the squash to cool a bit before scraping for easier handling.
Serving Suggestions
- Pair with a side salad for a refreshing meal.
- Serve with crusty bread to soak up the pesto.
- Enjoy as a light lunch option the next day.
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