Name: Chicken Pesto Spaghetti Squash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 pound spaghetti squash; 1 cup fresh basil; 1 tablespoon minced garlic; 3 tablespoons grated pecorino romano cheese; 3 tablespoons extra virgin olive oil; 1 cup diced cooked grilled chicken breast strips; 8 ounces shredded mozzarella cheese (; divided)

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This short cut Chicken Pesto Spaghetti Squash can be ready in 30 minutes for a quick, delicious weeknight meal!

My family never used to like spaghetti squash and now we LOVE it! So I wanted to try another new recipe and came up with this Chicken Pesto Spaghetti Squash.

Most of the time I bake my squash in the oven because I have the time, but so many people have commented that you can also cook it in the microwave. That's why I decided to make this recipe using short cuts so dinner can be ready even quicker!

How do you make Chicken Pesto Spaghetti Squash?

For this recipe you'll need spaghetti squash, refrigerated cooked grilled chicken strips, basil, garlic, grated Pecorino Romano cheese, EVOO, and shredded Mozzarella cheese.

Start by cutting the spaghetti squash in half lengthwise, scoop out the seeds and place in a microwave safe dish or plate. Microwave on high until the squash can easily be scraped out with a fork.

My squash was rather small (approx. 2 pounds) and took 10 minutes. Larger squash may take a little longer.

While the squash is cooking, you can make the pesto by adding the basil, garlic, cheese and EVOO to a mini food processor and blend until smooth. I don't use pine nuts in my pesto, but you can certainly add them if you wish.

Once the squash is soft, scrape out the strands into a mixing bowl with a fork. The outside will be hot so I like to use a clean kitchen towel to hold in my hand while scraping.

Next, dice the chicken strips and place into the bowl along with the prepared pesto and half of the shredded Mozzarella. Mix together until well blended; then add to an oven safe 1-quart baking dish.

Sprinkle the remaining cheese on top; then place in a preheated 400 degree F oven for 10-15 minutes until the cheese is melted and lightly brown.

My family LOVED this recipe so much that I actually made this recipe twice in two weeks. Once using my homemade pesto as described below and another using already prepared pesto since my grocery store was out of basil..the nerve.

Though it still tasted good, the homemade pesto version was less salty and had a fresher flavor. The second time I made it I also purchased a larger squash so that I can freeze the leftovers for those nights when I just don't feel like cooking.

Chicken Pesto Spaghetti Squash is gluten free, Keto diet friendly and also defrosts and reheats beautifully so don't be afraid to make extra! ~Enjoy!

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