Best 3 Pesto Chicken Spaghetti Squash Bake Recipes
Welcome to a culinary journey that harmonizes the vibrant flavors of pesto, the tender texture of chicken, and the unique taste of spaghetti squash. This extraordinary dish, known as Pesto Chicken Spaghetti Squash Bake, is a symphony of flavors and textures that will tantalize your taste buds.
Let's begin with the succulent chicken, marinated in a delectable blend of herbs, spices, and the aromatic freshness of basil pesto. As it bakes, the chicken absorbs the pesto's vibrant green hue, creating a delightful visual appeal. The tender, juicy chicken pairs perfectly with the spaghetti squash, which takes on a delightfully tender, noodle-like texture when cooked.
To elevate the flavors even further, a creamy pesto sauce is prepared, bringing together the zesty bite of basil, the rich nuttiness of pine nuts, and the subtle sharpness of Parmesan cheese. This luscious sauce is generously poured over the chicken and spaghetti squash, creating a harmonious blend of flavors that will leave you craving more.
But that's not all! This article also features a collection of additional recipes that are sure to impress your palate. From the classic Pesto Pasta to the indulgent Pesto Chicken Flatbread, each recipe offers a unique take on the versatile pesto sauce.
So, whether you're a seasoned home cook or just starting your culinary adventures, this article has something for everyone. Dive into the world of pesto and discover how its vibrant flavors can transform ordinary dishes into extraordinary culinary experiences. Enjoy the journey!
PESTO CHICKEN SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, oil, salt, black pepper, boneless, skinless chicken thighs, green beans, basil pesto, cherry tomatoes
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (200°C).
- Using a fork, pierce holes along one side of the spaghetti squash.
- Microwave the squash for 5 minutes to make it easier to cut open.
- Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.
- 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.
- Bake for 40 minutes until the squash is easily pierced with a knife.
- Once out of the oven, use a fork to pull the threads out of the spaghetti squash.
- Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.
- Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.
- 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.
- After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.
- Remove from heat and serve.
- Enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 14 grams, Fat 21 grams, Fiber 3 grams, Protein 16 grams, Sugar 6 grams
ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH
This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.
Provided by tclark23
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
- Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
- Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 42 g, Cholesterol 37.2 mg, Fat 26 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 7.7 g, Sodium 1825.1 mg, Sugar 19.6 g
PESTO SPAGHETTI SQUASH
When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!
Provided by Shyla Lane
Categories Side Dish Vegetables Greens
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
- Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
- Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g
Tips:
- Selecting the Right Spaghetti Squash: Choose spaghetti squash that feels heavy for its size and has an even, smooth skin color. Avoid squash with blemishes or soft spots.
- Cooking Spaghetti Squash: You can cook spaghetti squash in the oven, microwave, or Instant Pot. Each method produces slightly different results, so choose the one that best suits your preference and time constraints.
- Roasting the Chicken: To achieve crispy and flavorful chicken, roast it at a high temperature. You can use a baking sheet or a roasting pan. If using a baking sheet, line it with parchment paper or foil for easy cleanup.
- Making the Pesto: Fresh basil is essential for a vibrant and aromatic pesto. Use a food processor or blender to combine the ingredients until smooth. You can adjust the amount of olive oil and Parmesan cheese to achieve your desired consistency and flavor.
- Combining the Ingredients: Once the chicken, spaghetti squash, and pesto are ready, combine them in a large bowl. Gently toss to coat the spaghetti squash and chicken with the pesto. You can add additional seasonings, such as salt, pepper, or red pepper flakes, to taste.
- Baking the Casserole: Transfer the mixture to a greased baking dish and bake until the chicken is cooked through and the spaghetti squash is tender. The baking time may vary depending on the size of your baking dish and the thickness of the spaghetti squash.
Conclusion:
Pesto Chicken Spaghetti Squash Bake is a delicious and nutritious dish that combines the flavors of tender chicken, roasted spaghetti squash, and aromatic pesto. It is a versatile recipe that can be customized to your liking. Experiment with different types of pesto, such as sun-dried tomato pesto or arugula pesto, to create unique flavor combinations. Serve with a side salad or roasted vegetables for a complete meal. This recipe is a great way to enjoy a healthy and flavorful dinner that is sure to impress your family and friends.
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