PESTO CHICKEN SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, oil, salt, black pepper, boneless, skinless chicken thighs, green beans, basil pesto, cherry tomatoes
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 304 calories, Carbohydrate 14 grams, Fat 21 grams, Fiber 3 grams, Protein 16 grams, Sugar 6 grams
ASPARAGUS AND MUSHROOM PESTO SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, salt, pepper, fresh basil, extra virgin olive oil, vegetarian parmesan cheese, garlic, pine nuts, salt, oil, mushroom, asparagus, garlic, salt, pepper
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
- In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality until you've completed both of them.
- In the mushroom and asparagus pan combine "spaghetti" and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 19 grams, Fat 46 grams, Fiber 4 grams, Protein 10 grams, Sugar 6 grams
ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH
This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.
Provided by tclark23
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 42 g, Cholesterol 37.2 mg, Fat 26 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 7.7 g, Sodium 1825.1 mg, Sugar 19.6 g
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