Pesto Chicken Stuffed Spaghetti Squash
Pasta is life. There I said it!
I was briefly following a meal plan that didn't allow for real pasta, and ladies, I CAN'T live without pasta! I was raised by Italian grandparents, so pasta is like water to me. It's a matter of survival!
So I got creative and satisfied my cravings with this delicious feast! The pesto muted the sweetness of the squash and it was absolutely delightful!
I know this recipe says that it yields 4 servings...but can I be honest with ya? I had 2 servings! And I have NO shame either! It's packed with lean protein and veggies, so it's pretty much guilt-free!
My dear hubby, well he was good and only had 1 serving! He took the remaining serving to work for lunch the next day and said it was just as good!
Believe me, this one is a winner!
Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield: 4 servings
Level: Easy
Pesto Chicken Stuffed Spaghetti Squash
Ingredients:
- 2 small spaghetti squash
- 1 lb ground chicken
- 1 onion, chopped
- 1 red bell pepper, diced
- 6 TB basil pesto
- 1/4 cup grated parmesan cheese
- 2 TB chopped fresh basil
- 2 TB olive oil
- salt and pepper
Directions:
- Preheat the oven to 400 degrees F. Split the squash in half (lengthwise) with a sharp knife and scrape out the seeds. Line a tray with aluminum foil and season the inside of the spaghetti squash with a light drizzle of olive oil, salt, and pepper. Place squash flesh side down and roast for 25 minutes.
- Remove tray from oven and use a fork to scrape out the squash into long threads.
- While the squash is baking, heat 1 TB olive oil in a large nonstick skillet over medium-high heat. Add the chicken. Season with salt and pepper to taste and cook until chicken is no longer pink. Transfer to a bowl.
- Turn the heat down to medium and add the remaining TB of olive oil to the skillet. Add the onion and cook until tender, stirring frequently, about 5 minutes. Add the red pepper and cook until tender, about 2 minutes.
- Add the chicken and spaghetti squash strands to the pan. Sir in the pesto and cook until heated through, about 1 minute.
- Scoop the spaghetti squash mixture into the squash shells and top with parmesan cheese and fresh basil.
- Enjoy!