Chicken Pesto Spaghetti Squash

  • Yield 2 servings

Ingredients

1 medium spaghetti squash
1 bunch fresh basil, chopped finely
1 large leftover cooked chicken breast, cubed
1 cup grape tomatoes, sliced in half
3 cloves garlic, minced
3-4 tablespoons extra virgin olive oil
1 pinch sea salt
1 pinch pepper
2 ounces shredded parmesan cheese (optional)

Instructions

  1. Prepare spaghetti squash: cut in half, scoop out seeds, put face down in baking pan with 1/4 cup of water in the pan. Bake at 375 degrees fahrenheit for 35-40 minutes, depending on size of squash. While baking, prepare other ingredients below. Shred with a fork into a bowl. 
  2. Finely chop the fresh basil and garlic. Add a pinch of salt and pepper, then add the olive oil. Mix thoroughly into a pesto.
  3. Slice grape tomatoes in half.
  4. Cube cooked chicken breast. 
  5. Mix spaghetti squash, pesto, grape tomatoes, and chicken breast in a pot on the stove, and bring to an even temperature (about 3-5 minutes). It's easiest if you pre-warm the chicken breast as it takes the longest to heat. 
  6. Split into 2 servings and top with shredded parmesan if desired. 

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