Pesto Spaghetti Squash Bowls
Enjoy a healthy Pesto Chicken Spaghetti Squash made with tender chicken, roasted spaghetti squash, and flavorful pesto, topped with melted cheddar cheese for a low-carb, high-protein comfort meal.
Servings 4
Calories 532kcal
Ingredients
- 1 large spaghetti squash
- 1/2 cup pesto
- 1 lb chicken thighs
- 1/2 cup sharp cheddar cheese
- 1 tbsp olive oil
Instructions
- Preheat oven to 400℉
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and bake for 45–55 minutes, or until the flesh is tender and easily shreds into spaghetti-like strands with a fork.
- While the squash is baking, cut the chicken into bite-sized cubes. Season with salt, pepper, and garlic powder.
- Heat a large skillet over medium-high heat and cook the chicken for 8-10 minutes, stirring occasionally, until fully cooked. Stir in a generous spoonful of pesto and toss until the chicken is evenly coated.
- Once the spaghetti squash is done, use a fork to gently fluff the strands while leaving them in the shells. Divide the pesto chicken between each squash half, then spread a couple more tablespoons of pesto over the top. Sprinkle with freshly grated sharp cheddar cheese.
- Return the stuffed squash to the 400°F oven for 5-8 minutes, or until the cheese is melted and bubbly. Serve warm and enjoy!
Nutrition
Calories: 532kcal | Carbohydrates: 20g | Protein: 25g | Fat: 40g | Fiber: 4g | Calcium: 214mg | Iron: 2mg