Best 4 Pesto Chicken Spaghetti Squash Recipe By Tasty Recipes
Indulge in a symphony of flavors with our delectable Pesto Chicken Spaghetti Squash recipe, a culinary masterpiece that combines the vibrant freshness of pesto, the tender succulence of chicken, and the delicate texture of spaghetti squash. This low-carb, gluten-free dish is a symphony of flavors and textures that will tantalize your taste buds.
In this comprehensive guide, we'll take you on a culinary journey, providing step-by-step instructions for creating this mouthwatering meal. From selecting the perfect spaghetti squash to preparing the tantalizing pesto sauce, every detail is meticulously explained to ensure your dish turns out perfectly.
But that's not all! This article also features three additional recipes that are sure to delight your palate. Craving a hearty and comforting meal? Try our One-Pot Chicken Teriyaki with Rice, a flavorful dish that combines tender chicken, savory teriyaki sauce, and fluffy rice. For a lighter option, our Caprese Pasta Salad is a refreshing blend of colorful tomatoes, fresh basil, and creamy mozzarella cheese, tossed in a tangy vinaigrette dressing. And if you're looking for a sweet treat, our No-Bake Cheesecake Bites are the perfect indulgence, featuring a creamy cheesecake filling nestled in a graham cracker crust.
Each recipe is carefully crafted to deliver a unique culinary experience. Whether you're a seasoned chef or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards culinary success. So, gather your ingredients, prepare your taste buds, and embark on a delectable journey with our Pesto Chicken Spaghetti Squash recipe and its accompanying culinary delights.
CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: large spaghetti squash, boneless, skinless chicken breasts, eggs, flour, italian bread crumb, marinara sauce, shredded mozzarella cheese, grated parmesan cheese, italian seasoning, salt, pepper, oil
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
- Scoop out the seeds - brush with oil, salt, and pepper.
- Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
- Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
- Place flour, beaten egg, and breadcrumbs into three separate bowls.
- Coat each strip with flour, then egg, and then roll in bread crumbs.
- Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
- Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
- Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
- Shred the inside of each squash, being careful not to poke through the skin.
- Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
- Return to the oven to bake for 10-15 minutes until the cheese has melted.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 19 grams, Fat 25 grams, Fiber 4 grams, Protein 56 grams, Sugar 7 grams
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
SPAGHETTI SQUASH WITH SUMMER PESTO AND CHICKEN
Replace traditional pasta with the tasty and lower-calorie option of spaghetti squash in this dairy-free pesto and chicken main dish recipe.
Provided by Marina Pariseau
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spaghetti squash in a shallow, non-reactive baking dish.
- Roast in the preheated oven until squash is soft when punctured with a fork, 30 to 45 minutes. When cool enough to handle, cut in half lengthwise, and scoop out and discard seeds. Gently scoop out flesh and place in a bowl with shredded chicken.
- Combine basil, olive oil, pine nuts, garlic, lemon juice, and 1 teaspoon sea salt in the bowl of a food processor; process until smooth. Add pesto to the spaghetti squash and chicken, tossing to combine. Season with sea salt and pepper.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 10.1 g, Cholesterol 27.3 mg, Fat 39.5 g, Fiber 2.4 g, Protein 13.5 g, SaturatedFat 6.2 g, Sodium 296 mg, Sugar 0.5 g
Tips:
- Choose the right spaghetti squash: Look for spaghetti squash that is firm and has a deep yellow color. Avoid squash that has blemishes or soft spots.
- Roast the spaghetti squash properly: To ensure that the spaghetti squash is cooked evenly, roast it cut-side down on a baking sheet. This will allow the squash to steam and cook through.
- Use a fork to shred the spaghetti squash: Once the spaghetti squash is cooked, use a fork to shred it into spaghetti-like strands. This is the easiest way to get the desired texture.
- Don't overcrowd the pan: When cooking the pesto chicken, avoid overcrowding the pan. This will prevent the chicken from cooking evenly and will result in dry, tough chicken.
- Use a flavorful pesto: The pesto is what really makes this dish special, so be sure to use a pesto that is packed with flavor. You can use store-bought pesto or make your own.
- Serve immediately: This dish is best served immediately after it is made. The spaghetti squash will start to lose its texture if it sits for too long.
Conclusion:
This pesto chicken spaghetti squash recipe is a delicious and healthy way to enjoy spaghetti squash. The roasted spaghetti squash is tender and flavorful, and the pesto chicken is juicy and flavorful. This dish is also a great way to get your daily dose of vegetables. So next time you're looking for a healthy and delicious meal, give this recipe a try!
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