Baked Pesto Spaghetti Squash with Chicken and Tomatoes
Nothing makes me do a happy dance quite like developing a recipe that is A) simple to make B) healthy and nutritious C) easy to tweak for nearly any dietary needs and D) creates a dish that is actually delicious. Folks, this roasted Spaghetti Squash with Pesto Chicken recipe is making me bust out some serious dance moves. And I’m willing to bet it will have you boogieing, too! We love our classic summertime chicken pesto pasta with homemade pesto and shredded chicken. However, this version is great when you are trying to avoid traditional pasta and stick to a low carb and gluten free diet. Tender baked spaghetti squash is tossed with fresh (or store-bought!) pesto and topped with chicken, roasted cherry tomatoes, and feta cheese. Each forkful is so wonderfully vibrant and flavorful that I promise you won’t miss the carbs one bit!
Ingredients You Need
Spaghetti squash – either one large or two smallChicken breasts – boneless and skinlessCherry tomatoes – halvedOlive oil – or your preferred high heat neutral-flavored oilBasil pesto – homemade or store boughtFeta cheese – crumbledSalt and pepper
How to Bake Spaghetti Squash
First, preheat the oven to 400°F. Set out two large, rimmed baking sheets. Cut the squash(es) is in half, lengthwise. Use a spoon to scoop out the seeds and stringy pulp. Drizzle 1 tablespoon olive oil around the cut edge of each squash. Salt and pepper the four halves liberally and set on one baking sheet, cut-side-down. Oven roast the spaghetti squash for 25 minutes.
How to Make Low Carb Chicken Pesto Pasta
Meanwhile, chop the chicken into 1-inch pieces and cut the cherry tomatoes in half. Place the chicken breast on one end of the second baking sheet and the tomatoes on the other end. Drizzle 1 tablespoon olive oil over the chicken and tomatoes. Sprinkle liberally with salt and pepper. Then toss the chicken and tomatoes in the oil and seasoning, and spread out evenly on their own sides of the baking sheet. When the timer goes off, place the second sheet pan in the oven with the squash. Reset the timer for 15 minutes. (The spaghetti squash will bake a total of 40 minutes.) When the timer goes off, remove both sheet pans from the oven. Turn the squash halves over. Use a fork to loosen and lift the spaghetti squash strands, filling the peel/bowl with veggie noodles. Scoop 1/4 cup of fresh basil pesto over each spaghetti squash half. Toss to coat the gluten-free “pasta” strands in the pesto. Then top each half with a quarter of the chicken and roasted tomatoes. Add a tablespoon of crumbled feta cheese and a few fresh basil leaves, if you like. Serve the chicken pesto pasta warm with your favorite Italian-inspired side dishes. We love to keep things low carb and enjoy with a fresh garden salad and gluten-free cloud bread!
Looking For More Low Carb Dinners? Be Sure To Also Try These Recipes:
Roasted Spaghetti Squash Lo MeinLow Carb Spaghetti and MeatballsRoman Chicken with Peppers and OnionsCauliflower Fried RiceZoodles (Zucchini Noodles) with Tomatoes and Capers
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