Chicken Pesto Spaghetti Squash

There’s something truly special about the combination of Chicken Pesto Spaghetti Squash that instantly transports me to my sunny kitchen on a lazy weekend afternoon. The vibrant colors of fresh basil and the tender richness of the chicken create a symphony of flavors that dances on the palate. I remember the first time I tried this dish; it was a spontaneous decision after a trip to the farmer’s market where I couldn’t resist the allure of freshly picked basil and perfect spaghetti squash. As I prepared it, the aroma filled my home, wrapping me in warmth and nostalgia.

This dish has become a staple in my home, perfect for a cozy dinner or a quick weeknight meal. The beauty of Chicken Pesto Spaghetti Squash lies not just in its taste, but in its versatility. It’s an entire meal in one bowl, and the best part? It’s light yet satisfying. You can enjoy it guilt-free, knowing that you’re indulging in something healthy without compromising on flavor. My family loves it, and I find myself making it time and time again, each time trying to perfect that balance of pesto and chicken goodness.

Cooking this dish isn’t just about the food; it’s about that moment when everything comes together. When I scoop the tender squash and mix in that brilliant green pesto, it feels like a celebration of fresh ingredients and culinary creativity. So, if you’re looking for a recipe that’s bound to leave an impression, let me share my love for Chicken Pesto Spaghetti Squash with you. Get ready to fall in love with this delightful dish!

Ingredients Overview for Chicken Pesto Spaghetti Squash

When it comes to crafting the perfect Chicken Pesto Spaghetti Squash, the ingredients are key. Each element plays a crucial role in creating a harmonious dish. The star of the show, of course, is the spaghetti squash, providing a unique texture and subtle sweetness that pairs beautifully with the savory chicken and fresh basil. Together, these ingredients create a meal that’s both nourishing and satisfying.

• 1 medium spaghetti squash: This is the main element of your dish. The subtle sweetness and unique texture of spaghetti squash mimic traditional pasta, making it a healthy alternative.
• 1 tablespoon oil, divided: A necessary ingredient for cooking the chicken and helping the squash to roast perfectly.
• Salt: Essential for seasoning throughout the cooking process, enhancing all the flavors.
• 8 ounces skinless boneless chicken breast, cubed: The protein component that adds heartiness to the dish, ensuring it’s filling.
• Garlic powder: Adds a lovely depth of flavor that complements the chicken and pesto.
• Onion powder: This ingredient provides a sweet, savory flavor that rounds out the seasoning.
• 6 tablespoons pine nuts: These nuts add a delightful crunch and rich flavor to the pesto.
• 2 cups basil, lightly packed: Fresh basil is crucial for making a fragrant and vibrant pesto sauce.
• 1 tablespoon fresh lemon juice: Provides acidity that brightens the flavors of the pesto.
• 1 teaspoon fresh garlic, minced: Fresh garlic amplifies the overall flavor profile and adds a wonderful aroma.
• 1/2 teaspoon salt: Used to season the pesto, ensuring it has the perfect balance of flavor.
• 2 tablespoons olive oil: Added to the pesto for a smooth texture and richness.

Preparation Steps for Chicken Pesto Spaghetti Squash

Making Chicken Pesto Spaghetti Squash is a delightful experience that involves several straightforward steps. The process is quite easy, and once you start, you’ll find yourself enjoying the fragrant aromas filling your kitchen as each ingredient comes together. Let’s dive into these steps and get your meal on the table!

1. Preheat your oven to 400 degrees Fahrenheit. To start, you want your oven nice and hot, ensuring the squash cooks evenly. Line a rimmed baking sheet with aluminum foil for easy cleanup.
2. Cut the spaghetti squash in half lengthwise, and scoop out the seeds with a spoon. You want to create a nice hollow space for the filling. Be careful as you cut; a sharp knife works best.
3. Rub the inside of the squash with 1/2 tablespoon of the oil and a sprinkle of salt. This step infuses flavor right into the squash and helps it roast beautifully.
4. Place the squash, cut-side down, on the baking sheet, and bake for about 45 minutes to one hour, or until it’s fork-tender. Check for doneness by piercing it with a fork; it should be soft and easily shredded.
5. While the squash is baking, heat the remaining 1/2 tablespoon of oil in a large pan over medium heat. This step gets the pan ready for the chicken, which will cook quickly and evenly.
6. Season the cubed chicken with a generous pinch of salt, garlic powder, and onion powder. Don’t worry about being precise; just sprinkle it evenly to coat the chicken in flavor.
7. Add the chicken to the pan in a single layer. Avoid overcrowding the pan, as this will steam the chicken rather than brown it. Cook for about 5 to 7 minutes, stirring occasionally.
8. Once the chicken is golden brown on the outside and fully cooked (internal temperature should reach 165°F), remove it from the pan and set it aside. This ensures it stays juicy while you prepare the rest of the dish.
9. Spread the pine nuts on a small baking sheet and bake until golden brown, about 5 to 10 minutes. Toasting them enhances their flavor and adds a lovely crunch.
10. In a small food processor, pulse the toasted pine nuts until crushed. Add in the remaining ingredients, except for the oil. Process until well combined, scraping down the sides as needed to ensure everything is mixed evenly.
11. With the food processor running, stream in the olive oil until the pesto is smooth and creamy. Taste and adjust seasoning if necessary.
12. Now, divide the roasted squash between two bowls and mix in half the pesto with each bowl. This ensures every bite is packed with flavor.
13. Top the squash with the cooked chicken and additional basil, if desired. This adds a fresh touch and beautiful presentation.
14. Season to taste with salt, and get ready to devour your delicious Chicken Pesto Spaghetti Squash!

Things Worth Knowing

Customization Ideas

There are countless ways to customize your Chicken Pesto Spaghetti Squash. This dish can be adjusted to suit your personal preferences or seasonal availability of ingredients. Here are some ideas to make it your own:

• Change up the nuts: Instead of pine nuts, try walnuts or cashews for a different flavor profile.
• Add more veggies: Toss in some roasted cherry tomatoes or sautéed spinach for added nutrition and color.
• Vegan Option: Substitute the chicken with chickpeas or tofu for a plant-based version.
• Spice it up: Add a pinch of red pepper flakes to the pesto for an extra kick of spice.
• Herb Variations: Experiment with different herbs like parsley or cilantro in your pesto.
• Cheese Lovers: If you enjoy cheese, try adding some grated parmesan to your pesto for a rich, savory flavor.
• Meal Prep: Make a batch of pesto in advance and store it in the fridge for easy meals throughout the week.

Great Combinations for Chicken Pesto Spaghetti Squash

Serving your Chicken Pesto Spaghetti Squash can be as creative as the dish itself. Here are some wonderful combinations to enhance your dining experience:

• Side Salads: Pair it with a simple green salad drizzled with balsamic vinaigrette to balance the richness of the pesto.
• Seasonal Vegetables: Serve alongside roasted seasonal vegetables like zucchini or bell peppers for added color and nutrition.
• Crusty Bread: A slice of warm, crusty bread is perfect for scooping up the pesto and any leftover squash.
• Occasions: This dish is perfect for casual weeknight dinners or special gatherings, offering comfort without the fuss.
• Storing Leftovers: Ensure leftovers are kept in an airtight container in the fridge and consumed within three days for the best quality.
• Freezing Option: You can freeze the cooked squash and pesto separately for a quick meal later on. Just thaw before serving!
• Lunch Idea: Serve it cold the next day for a refreshing work lunch that packs a flavor punch.

FAQ

Conclusion

Chicken Pesto Spaghetti Squash is a vibrant, healthy, and satisfying dish that brings the flavors of summer into every bite. Its unique combination of textures and fresh ingredients makes it a standout on any dinner table. I encourage you to try making this dish for yourself and see how it can transform your weeknight dinners into something special. It’s not just a meal; it’s a delicious experience!

Chicken Pesto Spaghetti Squash

The ultimate comfort food, Chicken Pesto Spaghetti Squash is a healthy and satisfying dish that combines tender chicken with aromatic pesto and roasted squash. This easy weeknight dinner is packed with flavor and will have you coming back for seconds!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 2 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 each spaghetti squash medium
• 1 tablespoon oil divided
• Salt
• 8 ounces skinless chicken breast boneless and cubed
• Garlic powder
• Onion powder
• 6 tablespoons pine nuts
• 2 cups basil lightly packed
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh garlic minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Equipment

• Wooden Spoon
• Mixing Bowl
• Food Processor
• Baking Sheet
• Oven
• Frying Pan

Method

 

1. Heat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside with 1/2 tablespoon of the oil and sprinkle with salt. Place, cut-side down on the baking sheet and bake until fork tender, about 45 minutes to one hour.
3. Once the squash is done, heat the remaining 1/2 tablespoon of oil in a large pan over medium heat. While the pan heats, season the chicken cubes with a generous pinch of salt, garlic powder, and onion powder—no need to measure—just sprinkle evenly for flavor.
4. Add the chicken to the pan in a single layer, making sure not to overcrowd it. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked (the internal temperature should reach 165°F). Remove the chicken from the pan and set it aside while you prepare the pesto and assemble the dish.
5. Spread the pine nuts on a small baking sheet and bake until just golden brown, about 5-10 minutes.
6. Put the pine nuts in a small food processor (mine is 3 cups) and pulse until crushed. Add in all the remaining ingredients, except the oil, and process until combined, scraping the sides as needed.
7. With the food processor running, stream in the oil until well combined.
8. Divide the squash between 2 bowls and mix in 1/2 the pesto with each squash. Top with chicken and additional basil, if desired. Season to taste with salt.
9. DEVOUR!

Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it a great meal prep option.
• Freezing: You can freeze the cooked squash and pesto separately for a quick meal later on. Just thaw before serving!
• Pairing: Serve with a side salad for a complete meal, or pair it with some warm, crusty bread.
• Tip: Ensure leftovers are kept in an airtight container in the fridge and consumed within three days for the best quality.
• Variation: You can add more vegetables like zucchini or bell peppers for added color and nutrition.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.