Best Pesto Chicken Spaghetti Squash Bake Recipes

ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
• Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
• Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

CHICKEN & SPAGHETTI SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender., Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside., In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer half of the squash, chicken mixture and reserved crumb mixture. Repeat layers., Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.

PESTO CHICKEN SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a fork, pierce holes along one side of the spaghetti squash.
• Microwave the squash for 5 minutes to make it easier to cut open.
• Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.
• Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan.
• Bake for 40 minutes until the squash is easily pierced with a knife.
• Once out of the oven, use a fork to pull the threads out of the spaghetti squash.
• Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.
• Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.
• Toss the green beans into the pan and sauté until they've started to soften.
• Add in the spaghetti squash, pesto, and chicken, and toss until well combined.
• After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.
• Remove from heat and serve.
• Enjoy!