This simple dish is one of the only recipes that I make pretty much weekly since it’s so easy and filling. Since there are only two of us in my household, it’s perfect to make 2 servings for dinner and save the other 2 in the fridge for lunch the next day. I actually think it tastes even better the next day after the basil and garlic flavors have been marinading overnight. It’s delicious and satisfying while still being a much lighter meal than a traditional pesto pasta dish would be!
Ingredients (4 servings)
- 1 large spaghetti squash
- 2 tablespoons of olive oil
- 2 chicken breasts
- 1 tablespoon of minced garlic
- 1/4 cup of basil pesto (store bought or homemade)
- A handful of cherry tomatoes, sliced in half
- Shaved fresh parmesan cheese to garnish
- Salt and pepper to taste
- Preheat the oven to 425°F.
- Cut the spaghetti squash in half and scoop out the seeds.
- Brush the open-faced parts of the squash halves with 1 tablespoon of olive oil and place them face down in a baking dish. Bake for about 20 minutes or until it’s soft and easily pierced with a fork.
- While the squash is cooking, heat the remaining olive oil over medium-high heat in a skillet.
- Chop the chicken breasts into small bite sized pieces and add them to the skillet. Pan fry until they are cooked through and get crispy and brown on the outside. Once the chicken is almost ready stir in the minced garlic.
- Once the squash is done, remove the “spaghetti” part from the skin and place it in a large mixing bowl.
- Stir in the pesto and cooked chicken. Add more pesto as needed to coat everything.
- Dish it up and top off each serving with the sliced cherry tomatoes, parmesan, and salt and pepper.