Steps to Make Spaghetti Squash with pesto and chicken

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, spaghetti squash with pesto and chicken. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Spaghetti Squash with pesto and chicken is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Spaghetti Squash with pesto and chicken is something which I have loved my whole life. They’re nice and they look fantastic.

Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan. Once out of the oven, use a fork to pull the threads out of the spaghetti squash.

Recipe of Spaghetti Squash with pesto and chicken

To begin with this recipe, we must first prepare a few ingredients. You can have spaghetti squash with pesto and chicken using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Spaghetti Squash with pesto and chicken:

1. Get Spaghetti Squash
2. Make ready 1 medium Spaghetti Squash
3. Prepare 2 tbsp Olive Oil
4. Make ready 1/2 lb Cooked cubed chicken
5. Make ready 1 medium Red pepper sliced
6. Take 4 tbsp Pesto sauce
7. Prepare 2 tbsp Pesto paste
8. Take 1 pinch salt to taste
9. Make ready 1 pinch pepper to taste
10. Get 4 tbsp Parmesan cheese

While the squash is cooling combine the pesto, Greek yogurt, spices and half the cheese together. Add spaghetti squash, chicken and pesto. Stir until combined and heated thoroughly. When heated, toss in the diced tomatoes.

Instructions

Instructions to make Spaghetti Squash with pesto and chicken:

1. Cut squash in half. Clean the seeds from the center. Brush with olive oil, salt and pepper slightly. Place on foil lined cookie sheet. Skin side up. Bake 50-60 min @ 350°F.
2. Cut chicken into stips, season with salt and pepper, cook on stove top till done. (15 min). Cut into cubes when done.
3. Cut red pepper into strips and saute untill done - tender.
4. When squash is done shred with fork and scoop from shell into baking pan. (9 x 9 or 9x13).
5. Mix the Pesto sauce and pesto paste together. (I used the Market Side Cooking sauce - Basil pesto and Gourment Garden Basil paste in the fresh vegtable section from Wal-Mart) Add to the squash in baking pan. Add the chicken and red pepper to the squash. Mix all together. Top with parmesan cheese. Bake @ 350 for 30 min. Cool 5 min - Enjoy!

Divide the mixture into two portions. Sprinkle the mozzarella cheese between the two portions. It is gluten free, low carb and can be made paleo. This post contains affiliate links Pesto Chicken Spaghetti Squash - This yummy pesto spaghetti squash bake packs a TON of flavor with only four main ingredients. This Low Carb Pesto Chicken and Spaghetti Squash Casserole is topped with mozzarella and tomatoes and SO unbelievably delicious!

As simple as that Steps to Prepare Spaghetti Squash with pesto and chicken

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