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4) Chicken Pesto Tossed with Spaghetti Squash

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 3–4 lb
  • 2 cups cooked chicken shredded or chopped (rotisserie works)
  • 1/2 cup basil pesto store-bought or homemade
  • 1/4 cup cherry tomatoes halved
  • 2 tbsp grated Parmesan plus extra for serving
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • Pinch of red pepper flakes optional

Method
 

  1. Preheat oven to 400°F. Halve squash, remove seeds, brush cut sides with olive oil, and place cut-side down on a baking sheet.
  2. Roast 35–40 minutes until strands pull away easily with a fork; let cool slightly and scrape out strands.
  3. In a large bowl, toss squash strands with pesto, chicken, tomatoes, Parmesan, salt, pepper, and red pepper flakes if using.
  4. Taste and adjust seasoning. Serve warm with extra Parmesan on top.