(Video) Pesto Chicken Spaghetti Squash

I purchased a small spaghetti squash approximately 6 inches long. We had enough for two people for two meals.

  • Cut the squash in half lengthwise and remove the seeds.
  • Drizzle olive oil over the cut side, salt and pepper, and bake cut side down in a 400 degree oven for approximately 30 minutes, or until a knife can be easily inserted in the skin.

Allow the squash to cool. Scrape the squash with a fork to remove the cooked squash. Looks like spaghetti. All of the above can be done a day in advance.

Stir fry veggies of your choosing and add to the spaghetti squash.

  • zucchini,
  • mushrooms,
  • onions,
  • garlic,
  • green peppers, and
  • eggplant.

Cut chicken into bite size pieces and brown all sides. Add to squash and veggies.

Add pesto to the above. I used a full 6.25 ounce jar. Combine all ingredients.

Place in a 400 degree oven for about half and hour. (If you are going to freeze this dish, now is the time to do so).

Add sliced tomatoes and cheese. I used a combination of grated parmesan and mozzarella. Cook for about 10 minutes until cheese is melted. Broil for a couple of minutes if desired.

Enjoy with a salad and/or a glass of wine.

Author: Linda

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