Description
A healthy and flavorful dish featuring spaghetti squash filled with pesto chicken.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1/4 cup pesto
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise and remove seeds.
- Drizzle with olive oil, salt, and pepper. Place cut side down on a baking sheet.
- Bake for 30-40 minutes until tender.
- Shred the squash with a fork to create spaghetti-like strands.
- Mix shredded chicken with pesto.
- Fill squash halves with the pesto chicken mixture.
- Sprinkle with Parmesan cheese.
- Broil for 2-3 minutes until cheese melts.
Notes
- Use rotisserie chicken for quick prep.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: pesto chicken, spaghetti squash, healthy dinner