Pesto Chicken and Roasted Red Pepper Stuffed Spaghetti Squash
Pesto Chicken and Roasted Red Pepper Stuffed Spaghetti Squash has all the flavor of a pasta dinner, but with less carbs!
Servings: 2
Ingredients
- 1 spaghetti squash halved lengthwise and seeds removed
- 1/2 pound boneless skinless chicken breasts cut into bite sized pieces
- 2 tablespoons pesto divided
- Kosher salt fresh ground black pepper and garlic powder to taste
- 1/3 cup chopped roasted red peppers
- 1/4 cup shredded parmesan cheese
- 1/4 cup shredded part skim mozzarella cheese
- 1 tablespoon chopped flat leaf parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon toasted pine nuts for garnish optional
Instructions
- Place the chicken in a resealable freezer bag along with 1 tablespoon of pesto and season with salt, pepper and garlic powder. Seal the bag and massage the pesto and seasoning into the chicken. Marinate for at least 15 minutes, but an hour or overnight is even better.
- Preheat oven to 400 degrees F. and line a baking sheet with foil or parchment paper.
- Drizzle or spray a little olive oil on the cut sides of the spaghetti squash and sprinkle with salt and pepper. Place the halves cut-side down on the prepared baking sheet and place in the oven. Bake for 25-35 minutes (depending on the size of your squash) or until tender.
- While the squash roasts cook the chicken.
- Use a fork to scoop the squash flesh from the peel and to separate the flesh into strands. Place the strands in a bowl along with the cooked chicken.
- Add the remaining tablespoon of pesto, roasted red peppers, parmesan cheese, parsley and basil to the bowl and stir everything together until combined.
- Put the filling back into the squash shells and top with the shredded mozzarella cheese. Broil in the oven until the cheese is melted and golden brown.
Notes
Nutrition
Calories: 475kcal | Protein: 38g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 901mg | Fiber: 4g | Sugar: 7g