Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the insides and season with salt and pepper.
- Place the squash cut-side down on a baking sheet lined with parchment paper.
- Bake for 40-45 minutes until the flesh is tender and easily shreds with a fork.
Cooking Chicken
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook the chicken for 6-7 minutes per side until golden brown and cooked through.
- Remove the chicken from the pan and let it rest for a few minutes before slicing into bite-sized pieces.
Combine and Serve
- Once the squash is cool enough to handle, use a fork to scrape the flesh into strands.
- In a large bowl, combine the spaghetti squash strands with the pesto until well-coated.
- Toss in the sliced chicken and halved cherry tomatoes, mixing gently.
- Plate the dish and optionally top with grated Parmesan cheese and fresh basil leaves.
Nutrition
Notes
Feel free to personalize this dish. Add sun-dried tomatoes or red pepper flakes for some heat, or substitute chicken with grilled zucchini or chickpeas for a vegetarian option. Microwaving the squash is also a faster alternative.