Looking for a low-carb, flavor-packed meal that will satisfy your cravings? This Chicken Pesto Spaghetti Squash recipe is the perfect option! Not only is it rich in nutrients and protein, but it's also a great alternative to traditional pasta dishes. By swapping out spaghetti for spaghetti squash, you can enjoy all the texture and flavor without the extra carbs. Plus, the combination of savory chicken, fresh basil pesto, and roasted squash makes this dish an absolute winner. Whether you're meal prepping or enjoying a cozy dinner, this recipe will quickly become a household favorite! 🍽✨
Ingredients:
• 1 medium spaghetti squash
• 2 chicken breasts (about 6 oz each)
• 1/2 cup pesto (preferably homemade or store-bought without added sugar)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil (optional, for garnish)
• 2 tbsp grated Parmesan cheese (optional)
Directions:
1. Prep the Spaghetti Squash:
• Preheat your oven to 400°F (200°C).
• Cut the spaghetti squash in half lengthwise and scoop out the seeds.
• Drizzle the inside of each half with 1 tbsp of olive oil, and season with salt and pepper.
• Place the squash halves cut-side down on a baking sheet lined with parchment paper.
• Roast in the oven for 35-40 minutes, until the flesh is tender and can be easily shredded with a fork. Let it cool slightly, then use a fork to scrape the spaghetti-like strands out of the squash.
2. Cook the Chicken:
• While the squash is roasting, season the chicken breasts with salt and pepper.
• Heat 1 tbsp of olive oil in a skillet over medium heat.
• Cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked through (internal temperature of 165°F). Remove from heat, let rest, and then slice into thin strips.
3. Assemble:
• In a large mixing bowl, toss the spaghetti squash strands with the pesto sauce until well coated.
• Divide the pesto spaghetti squash between two plates.
• Top each plate with sliced chicken.
• Optional: Garnish with fresh basil and grated Parmesan.
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