Spaghetti Squash with pesto and chicken – a delicious recipe with Olive Oil, chicken, Red pepper, Pesto sauce, paste, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cut squash in half.
2
Clean the seeds from the center.
3
Brush with olive oil, salt and pepper slightly.
4
Place on foil lined cookie sheet.
5
Skin side up.
6
Bake 50-60 min @ 350F.
7
Cut chicken into stips, season with salt and pepper, cook on stove top till done.
8
(15 min).
9
Cut into cubes when done.
10
Cut red pepper into strips and saute untill done - tender.
11
When squash is done shred with fork and scoop from shell into baking pan.
12
(9 x 9 or 9x13) .
13
Mix the Pesto sauce and pesto paste together.
14
(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.
15
Add the chicken and red pepper to the squash.
16
Mix all together.
17
Top with parmesan cheese.
18
Bake @ 350 for 30 min.
19
Cool 5 min - Enjoy!
238
kcal
Calories
14
g
Fat
3
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 medium Spaghetti Squash, 2 tbsp Olive Oil, 1/2 lb Cooked cubed chicken, 1 medium Red pepper sliced, and more.
Yes, Spaghetti Squash with pesto and chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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