How to Make Spaghetti Squash with Summer Pesto and Chicken - A Step-by-Step Guide

Spaghetti squash is a versatile and delicious vegetable that can be used in a variety of dishes, from soups to casseroles to salads. One of the best ways to enjoy spaghetti squash is by turning it into a healthy and satisfying pasta alternative, and this Spaghetti Squash with Summer Pesto and Chicken recipe is just the ticket for a light and flavorful dinner.

Summer pesto is a delightful twist on traditional basil pesto, featuring the bright flavors of fresh herbs and nuts. When combi...

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Ingredients

  • 1 (1 pound) spaghetti squash
  • 2 cups shredded cooked chicken
  • 6 cups packed fresh basil
  • 1 cup extra virgin olive oil
  • ¾ cup pine nuts
  • 4 cloves garlic
  • 2 lemons, juiced
  • 1 teaspoon sea salt
  • 1 pinch sea salt and ground black pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    434 cal.

    • Total Fat: 40g
    • Saturated Fat: 6g
    • Cholesterol: 27mg
    • Sodium: 296mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 14g
    • Vitamin C: 29mg
    • Calcium: 97mg
    • Iron: 6mg
    • Potassium: 338mg