Okay ya'll. This meal is one of my absolute favorites. It is so quick and easy and super yummy! The mess may be marginal and the cost may be low, but this dish is packed with nutrients and flavor and will leave you feeling full and satisfied.
In just one cup of cooked spaghetti squash, there is about 40 calories, 10g carbohydrates, and 2g fiber. Additionally, this orange/yellow vegetable contains folate, potassium, vitamin A, and vitamin C. This gourd is arguably one of the most versatile due to its slightly nutty and subtly sweet flavor. Try substituting for pasta in dishes, use in soups, or make a pizza crust out of it.
I do have to be honest about one detail - this is not an original recipe (additional versions to come). A couple of years ago my sister made this for dinner one night and I have made it a few times since. I hope you enjoy it as much as I do!
Ingredients
- 1 large spaghetti squash
- 8oz boneless skinless chicken
- Extra virgin olive oil
- 1/4 cup pesto
-1/4 cup shredded parmesan cheese
-Garlic powder
-Salt and pepper to taste
Directions
1. Heat oven to 400 degrees
2. Cut the spaghetti squash in half, long ways. With a spoon, remove the seeds and pulp
3. Drizzle with olive oil and season with salt and pepper to taste
4. Flip the squash over on a baking sheet and once the oven is heated, cook for 25 minutes
5. While the squash is cooking, flatten the chicken breast until it is about 1/2 inch thick. Season with garlic powder, salt and pepper to taste
6. Drizzle olive oil in a frying pan and heat on high/medium. Cook the chicken breast for about 5 minutes on one side
7. After about 3 minutes, flip and cover the pan to finish cooking (I like to cover so it keeps in the steam to prevent the chicken from drying out). Turn heat to low and allow to cook while squash finishes
8. Once squash is done, remove from oven, flip over and allow to cool. Remove the chicken from heat and allow to cool from 3-5 minutes
9. Cut chicken into bite-sized pieces and coat with pesto
10. For the squash, take a fork and scrap the inside so it looks like spaghetti. Use the skin as a bowl
11. Put half the chicken in one squash and top with parmesan cheese. Do the same with the other. *Can add more pesto if desired, just beware of the additional calories
12. If you are not using both, allow the chicken to cool and store in an airtight container and wrap the squash in foil. Consume within 2 days
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