Description
This Pesto Chicken Stuffed Spaghetti Squash recipe is a delicious and wholesome dish that combines the flavors of tender chicken, vibrant pesto, and roasted spaghetti squash. It’s a satisfying meal that’s perfect for a cozy dinner at home.
Ingredients
Roasted Spaghetti Squash:
– 2 small Roasted Spaghetti Squash, halved
Chicken Mixture:
– 1 1/2 pounds Chicken Tenders, 1-inch cubed
– 1 large Sweet Onion, chopped
– 8 large Garlic Cloves, minced
– 7 tablespoons Basil Pesto
– 1 1/2 cups Parmesan Cheese, freshly grated (divided)
– 3 cups Fresh Baby Spinach
– 2 cups Grape Tomatoes, halved
Instructions
- Heat Olive Oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook Chicken: Add cubed chicken tenders to the skillet, season with salt and pepper, and cook for 4-5 minutes until no longer pink. Remove and cover with foil.
- Sauté Onion and Garlic: In the same skillet, sauté chopped sweet onion until tender, then add minced garlic and sauté briefly.
- Add Chicken Mixture: Return chicken to the skillet, add parmesan cheese, pesto, spinach, and tomatoes. Mix well.
- Fill Squash: Spoon the pesto chicken mixture into the spaghetti squash shells.
- Broil: Top with remaining parmesan cheese and broil for a minute until cheese melts.
- Serve: Serve warm and enjoy!
Notes
- I chose tenders for their tenderness.
- Opt for pesto made with extra virgin olive oil for a healthier option.
- Use freshly grated parmesan cheese for best results.
- Roasting spaghetti squash is the most time-consuming step.
- Leftovers can be stored in an airtight container for 3-4 days.
- To reheat, bake at 375°F for 10-15 minutes.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 380
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 95mg
