Spaghetti Squash with pesto and chicken. Give pesto pasta a healthy makeover with this easy recipe that combines low-carb spaghetti squash with high-protein chicken breast. Top this powerhouse combo with homemade basil pesto that gets a creamy upgrade from ripe avocados to complete a mouthwatering chicken dinner. Chicken pesto pasta is a fragrant recipe that is great for fall when winter squash is in season!

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Chicken pesto over spaghetti squash is delicious cold or re-heated for a meal on the go. Toss the green beans into the pan and sauté until they've started to soften. Add in the spaghetti squash, pesto, and chicken, and toss until well combined. You can have Spaghetti Squash with pesto and chicken using 10 ingredients or deficient. Here is how you achieve it.

Ingredients of Spaghetti Squash with pesto and chicken

Provide of Spaghetti Squash.
You need 1 of medium Spaghetti Squash.
Prepare 2 tbsp of Olive Oil.
Provide 1/2 lb of Cooked cubed chicken.
You need 1 of medium Red pepper sliced.
Prepare 4 tbsp of Pesto sauce.
Provide 2 tbsp of Pesto paste.
Provide 1 pinch of salt to taste.
Provide 1 pinch of pepper to taste.
You need 4 tbsp of Parmesan cheese.

To stuff the squash you can simply pile on your pesto chicken and veggies or fluff the squash first with a fork before stirring in all you yummy mix-ins so there's yummy squash in every bite! Top with the rest of your grated cheese and cover the baking dish in foil, leaving a little room at the top [like a tent!] so the cheese doesn't stick. Add spaghetti squash, chicken and pesto. Stir until combined and heated thoroughly.

These recipes make in roughly 50 minutes from start to finish, and 5 paces. Get ready to adhere these recipes to get you thru a engaged back-to-school monsoon!. Here is how you achieve that.

Spaghetti Squash with pesto and chicken guidance

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..
Cut chicken into stips, season with salt and pepper, cook on stove top till done. (15 min). Cut into cubes when done..
Cut red pepper into strips and saute untill done - tender..
When squash is done shred with fork and scoop from shell into baking pan. (9 x 9 or 9x13)..
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!.

When heated, toss in the diced tomatoes. Divide the mixture into two portions. Sprinkle the mozzarella cheese between the two portions. Place spaghetti squash on a microwave-safe plate and cut small slits in it with a knife. Cut squash in half lengthwise and scoop out seeds.