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Home » Recipes » Chicken Recipes

November 8, 2020 · 2 Comments

Chicken Pesto Spaghetti Squash

30 Minutes or Less· Chicken Recipes· Gluten Free Recipes· Healthy Dinner Ideas· Italian· Keto Recipes

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

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

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!

Chicken Pesto Spaghetti Squash in casserole dish

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.

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

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.

Chicken Pesto Spaghetti Squash on spoon

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.

Chicken Pesto Spaghetti Squash cooked

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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Chicken Pesto Spaghetti Squash in casserole dish

Chicken Pesto Spaghetti Squash

Carrie's Experimental Kitchen
This short cut Chicken Pesto Spaghetti Squash can be ready in 30 minutes for a quick, delicious weeknight meal! 
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Entree
Cuisine American
Servings 4

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

Instructions
 

  • Preheat oven to 400 degrees F.
  • Cut 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, 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 the oven for 10-15 minutes until the cheese is melted and lightly brown. 

Notes

If using store bought prepared pesto, ½ cup should be plenty for a 2 pound spaghetti squash. If your squash is larger, adjust the amount slightly. 

Nutrition

Calories: 362kcalCarbohydrates: 7gProtein: 25gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 78mgSodium: 439mgPotassium: 239mgFiber: 1gSugar: 3gVitamin A: 809IUVitamin C: 3mgCalcium: 362mgIron: 1mg
Keyword chicken, spaghetti squash
Tried this recipe?Let us know how it was!

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

 

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Reader Interactions

Comments

  1. Steve says

    November 09, 2020 at 3:30 pm

    This looks good. I will use store bought Pesto. How much should I use?

    Reply
    • Carrie's Experimental Kitchen says

      November 09, 2020 at 4:25 pm

      1/2 cup should be fine. Enjoy!

      Reply

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