Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spaghetti squash with pesto and chicken. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Chicken is coated with pesto and layered in a cheesy spaghetti squash bake in this creative twist on baked pasta that your family will love. Layer half the marinara sauce, ricotta mixture, and pesto chicken on top of squash in the casserole dish. Nutrition information estimated with My Fitness Pal.
Spaghetti Squash with pesto and chicken is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Spaghetti Squash with pesto and chicken is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have spaghetti squash with pesto and chicken using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spaghetti Squash with pesto and chicken:
- Get Spaghetti Squash
- Get 1 medium Spaghetti Squash
- Take 2 tbsp Olive Oil
- Make ready 1/2 lb Cooked cubed chicken
- Make ready 1 medium Red pepper sliced
- Take 4 tbsp Pesto sauce
- Prepare 2 tbsp Pesto paste
- Get 1 pinch salt to taste
- Make ready 1 pinch pepper to taste
- Make ready 4 tbsp Parmesan cheese
Pesto chicken with spaghetti squash is a gluten-free pasta alternative that is packed with nutrition! It tastes really similar to the "real" pasta and even the kids love it. Chicken pesto pasta is a fragrant recipe that is great for fall when winter squash is in season! This recipe uses spaghetti squash in.
Instructions to make Spaghetti Squash with pesto and chicken:
- Cut squash in half. Clean the seeds from the center. Brush with olive oil, salt and pepper slightly. Place on foil lined cookie sheet. Skin side up. Bake 50-60 min @ 350°F.
- Cut chicken into stips, season with salt and pepper, cook on stove top till done. (15 min). Cut into cubes when done.
- Cut red pepper into strips and saute untill done - tender.
- When squash is done shred with fork and scoop from shell into baking pan. (9 x 9 or 9x13).
- Mix the Pesto sauce and pesto paste together. (I used the Market Side Cooking sauce - Basil pesto and Gourment Garden Basil paste in the fresh vegtable section from Wal-Mart) Add to the squash in baking pan. Add the chicken and red pepper to the squash. Mix all together. Top with parmesan cheese. Bake @ 350 for 30 min. Cool 5 min - Enjoy!
Add in the spaghetti squash, pesto, and chicken, and toss until well combined. After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together. Today I'm making low carb chicken spaghetti squash casserole with pesto. It's a great low carb recipe that tastes absolutely decadent while still remaining. This cheesy, loaded Chicken Pesto Spaghetti Squash is a healthy low-carb and high protein dinner the whole family will love!
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