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Hi everyone. I’ve been caught up working the longest days and getting things ready for our move to San Diego✨, I haven’t gotten to share this DELICIOUS dinner recipe, till right now! This is pesto chicken spaghetti squash with sautéed medley tomatoes. This meal is not only healthy and low carb it’s beautiful.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven to 425 degrees. Stab the spaghetti squash with a fork all over and microwave for 5 minutes to make it easier to cut.
Cut the squash in half lengthwise using a sharp knife. Scoop out seeds and strings, then add a dash of olive oil, salt, and pepper. Place the squash face down on a foil-lined baking sheet.
Roast in the oven for 20 minutes or until the squash can be pushed down by your finger. Once cooked, remove the squash and lower the oven temperature to 400 degrees.
Allow the squash to cool. Using a fork, scrape lengthwise down the squash to remove the spaghetti squash strands from both sides.
Drain the squash by placing it in a strainer and pressing down with a paper towel to remove excess liquid.
Heat a large skillet over medium-high heat and add olive oil. Sprinkle the chicken breast with salt, pepper, and onion powder on both sides. Cook for 2-3 minutes on each side until the inside is no longer pink. Remove from the pan and allow to cool. Once cool, slice into long thin slices.
Wash and chop the medley tomatoes lengthwise. In a pan, sauté the tomatoes for 7-10 minutes on low-medium heat. Season with salt and pepper, then set aside once cooked.
In a casserole dish, gently toss the spaghetti squash, chicken, and pesto until everything is fully coated. Add a layer of parmesan cheese and the sautéed medley tomatoes.
Place the casserole dish in the oven for an additional 10 minutes. Remove and let cool. Garnish with parsley before serving.
Microwaving the spaghetti squash before cutting makes it much easier to handle.
Draining the squash thoroughly helps prevent the dish from becoming watery.
You can use store-bought pesto for convenience or make your own for a fresher flavor.
For extra flavor, you can marinate the chicken before cooking.
Can I use a different type of squash?
Spaghetti squash is ideal for this recipe because of its unique texture, but you can experiment with other types of squash if desired.
Can I make this dish vegetarian?
Yes, you can substitute the chicken with a plant-based protein or simply omit it for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I use a different cheese instead of parmesan?
Yes, you can use other cheeses like mozzarella or pecorino romano for a different flavor profile.
What can I serve with this dish?
This dish pairs well with a fresh green salad or garlic bread for a complete meal.
