EASY SPAGHETTI SQUASH RECIPE WITH PESTO
Want a simple and healthy side dish? This easy spaghetti squash recipe dresses up the squash "noodles" with pesto and Parmesan!
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Cook the spaghetti squash: follow Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
- Allow the squash to cool slightly, then use a fork to scrape out the squash into "spaghetti" strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.
- In a bowl, combine the pesto, Parmesan, and squash noodles. Toss until well combined. Taste, and add additional salt or pesto as necessary. (Leftovers store in the refrigerator for a few days; you may have to refresh the flavor with additional pesto.)
Nutrition Facts : Calories 150 calories, Sugar 3.1 g, Sodium 279.6 mg, Fat 11.8 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 1.8 g, Protein 3.9 g, Cholesterol 3.6 mg
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
SPAGHETTI SQUASH WITH SUMMER PESTO AND CHICKEN
Replace traditional pasta with the tasty and lower-calorie option of spaghetti squash in this dairy-free pesto and chicken main dish recipe.
Provided by Marina Pariseau
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spaghetti squash in a shallow, non-reactive baking dish.
- Roast in the preheated oven until squash is soft when punctured with a fork, 30 to 45 minutes. When cool enough to handle, cut in half lengthwise, and scoop out and discard seeds. Gently scoop out flesh and place in a bowl with shredded chicken.
- Combine basil, olive oil, pine nuts, garlic, lemon juice, and 1 teaspoon sea salt in the bowl of a food processor; process until smooth. Add pesto to the spaghetti squash and chicken, tossing to combine. Season with sea salt and pepper.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 10.1 g, Cholesterol 27.3 mg, Fat 39.5 g, Fiber 2.4 g, Protein 13.5 g, SaturatedFat 6.2 g, Sodium 296 mg, Sugar 0.5 g
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
CHICKEN AND SPAGHETTI SQUASH
Make and share this Chicken and Spaghetti Squash recipe from Food.com.
Provided by Dawnab
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Coat chicken with spices and cook for 30 minutes.
- In a saucepan, melt butter, sauté onion till translucent.
- Add garlic and sauté for another 30 seconds, add cream and cheeses.
- When sauce is smooth, add squash and asparagus.
- Heat through.
- Add 2 T drippings from chicken pan and stir.
- Serve chicken on top of squash, garnish with tomatoes.
SPAGHETTI SQUASH WITH PESTO
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 6 - 8 servings
Number Of Ingredients 5
Steps:
- Boil spaghetti squash about 40 minutes, until tender when pierced with knife. Drain, allow to cool somewhat, then split in half lengthwise.
- Using large spoon, scrape out seeds and strings to which they are attached and discard. Using forks, scrape flesh of squash away from skin and transfer to large saucepan. Flesh will lift up in clumps of strands that separate easily. Season lightly with salt and pepper.
- Gently fold in pesto and tomatoes. Recheck seasonings and set aside, covered. About 10 minutes before serving, reheat gently in saucepan and sprinkle with parsley or basil.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 7 grams
SPAGHETTI SQUASH WITH KALE PESTO
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
- Meanwhile, toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 3 minutes. Transfer to a plate and let cool.
- Pulse the kale, parsley, garlic, raisins and 2 tablespoons of the toasted nuts in a blender or food processor until combined. Add 1/4 cup olive oil; blend until smooth. Add 1/3 cup water, the parmesan, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Pulse until the pesto comes together, adding up to 3 more tablespoons water to loosen, if necessary; season with more salt and pepper.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spaghetti squash and cook, stirring, until coated. Add 3/4 cup of the kale pesto. Stir to coat, adding up to 1/2 cup water to loosen; season with salt and pepper. Top the squash with the remaining toasted nuts and more parmesan.
Nutrition Facts : Calories 377 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 6 milligrams, Sodium 315 milligrams, Carbohydrate 31 grams, Fiber 7 grams, Protein 7 grams, Sugar 13 grams
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- First, roast the squash (you can do this step a day ahead of time, or during your meal prep and simply store the cooked squash in the fridge until ready to use.
- Cut the squash in half, lengthwise using a large sharp knife. Scoop out (I use a large spoon) the seeds and strings, then place face-down on a foil lined baking sheet.
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CHICKEN PESTO SPAGHETTI SQUASH - CARRIE’S EXPERIMENTAL ...
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Estimated Reading Time 4 mins
- Cut the spaghetti squash in half lengthwise, scoop out the seeds and place in a microwave safe dish or plate. Microwave on high until the squash can easily be scraped out with a fork (My squash was rather small, approx. 2 pounds and took 10 minutes. Larger squash may take a little longer.)
- While the squash is cooking, make the pesto by adding the basil, garlic, cheese and EVOO to a mini food processor and blend until smooth. (I don't use pine nuts in my pesto, but you can certainly add them if you wish.)
- Once the squash is soft, scrape out the strands into a mixing bowl with a fork. (The outside will be hot so I like to use a clean kitchen towel to hold in my hand while scraping.)
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5/5 (1)Total Time 55 minsCategory MainCalories 500 per serving
- Place the squash face down in a baking dish or on rimmed cookie sheet with small amount of water.
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Reviews 3Category Easy Chicken Dinner RecipesCuisine AmericanTotal Time 50 mins
- Prepare the spaghetti squash. Cut each squash in half lengthwise. Use a very sharp knife and be careful — they can be difficult to cut. If needed, poke it with a fork and microwave for 4-5 minutes to soften it slightly before cutting. Remove the seeds and inner pulp of the squash (much like cleaning out a pumpkin). Place spaghetti squash cut side down on a baking sheet.
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CHEESY CHICKEN AND BROCCOLI STUFFED SPAGHETTI SQUASH ...
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From abraskitchen.com
5/5 (1)Total Time 1 hr 45 minsCategory Main CourseCalories 485 per serving
- To roast the squash: Cut the squash in half lengthwise using a large sharp knife. Scoop out the seeds and strings using a large spoon. Using a fork poke the outside of the squash several times. Brush the flesh of the squash with 1 tbsp olive oil, and a generous sprinkle of salt and pepper. Then place the squash flesh side down on a baking sheet. (optional: add a few fresh herbs to the inside of the squash while it is roasting). Roast for 30 minutes or until the outside of the squash can be easily pierced with a fork. Do not overcook the squash, you don't want mushy spaghetti squash strands. Remove from the oven and set aside.
- To roast the chicken: (You can follow the detailed recipe tagged in notes) Using bone in skin on chicken breast, drizzle with olive oil, salt and pepper. Place on a baking sheet and roast in oven for 40 minutes (you can roast at the same time as the squash).
- Allow the squash to cool enough to handle, and using a fork scrape lengthwise down the squash to release the "noodle" strands.
BAKED SPAGHETTI SQUASH WITH GRILLED CHICKEN AND FRESH PESTO
From adorefoods.com
Cuisine AmericanEstimated Reading Time 2 minsCategory Main
- Cut your squash in half and scoop seeds out with spoon.Toss olive oil and garlic inside the halves spreading the mixture all over the flesh. Place them on a baking sheet, upside down and bake them at 350F/ 180 C for about 1 hour or until soft. When soft, remove the tray from the oven and set aside allowing them to cool.
- Meanwhile heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper and grill it until cooked through, about 4-5 minutes per side.
- Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse.
- Shred the squash halves with a fork to get that spaghetti texture, add the thinly sliced grilled chicken, sprinkle some pesto and parmesan cheese on top and serve!
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From foodfaithfitness.com
5/5 (5)Total Time 1 hr 15 minsCategory DinnerCalories 515 per serving
- Cut the spaghetti squash in half length wise and scoop out the seeds. Rub the inside with 1/2 Tbsp of the oil and sprinkle with salt. Place, cut-side down on the baking sheet and bake until fork tender, about 45 mins - to one hour. Additionally, spread the pine nuts on a small baking sheet and bake until just golden brown, about 5-10 minutes.
- Once the squash is done, heat the other 1/2 Tbsp of oil in a large pan on medium heat. Sprinkle the chicken cubes with salt, garlic powder and onion powder (no measurements, just sprinkle!) and cook until golden brown, about 5 minutes.
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- Place squash, cut-side down, on one side of the prepared pan. Bake until tender, about 45 minutes.
- Meanwhile, combine avocado, basil, pistachios, lemon juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Pulse until finely chopped. Add 4 tablespoons oil and process until smooth.
- Ten minutes before the squash is done, toss chicken, the remaining 1 tablespoon oil and the remaining 1/4 teaspoon each salt and pepper together in a medium bowl. Spread the chicken in an even layer on the empty side of the baking sheet. Return to the oven and bake until just cooked through, about 10 minutes.
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- While the squash is roasting, prepare the homemade pesto sauce. To do so, add all ingredients except the oil to a food processor. Pulse a few times to chop the ingredients. Leave the food processor on and stream oil through the top. Continue processing until desired texture is reached.
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- Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if increasing batch size) with foil.
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- With a small sharp knife cut the spaghetti squash in half widthwise. Use a spoon or small knife to remove the seeds.
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Ratings 6Category Main CourseCuisine AmericanTotal Time 1 hr 15 mins
- Cut spaghetti squash in half lengthwise and dig out the seeds. You can pop it in the microwave for 5-10 minutes to make it easier to cut.
- Place each squash half facing downwards in a baking dish and bake for 35-45 minutes, depending on the size of the squash. The spaghetti squash strands should be easy to fluff with a fork.
- Meanwhile, prepare the shredded chicken using your favourite method. I like to boil the chicken breasts for about 20 minutes, but you can also prepare it in an instant pot, slow cooker or use a rotisserie chicken.
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- Bring a large pot of salted water to boil. Cut off the tough ends of the squash and remove any discolored skin with a paring knife. Use a julienne peeler (or regular peeler) to slice the squash lengthwise, one side at a time. Stop once you get to the seeded part, then turn the squash to work on the next side.
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CHICKEN PESTO SPAGHETTI SQUASH - THE GIRL ON BLOOR
From thegirlonbloor.com
Ratings 21Calories 448 per servingCategory Main Course
- Preheat oven to 425 F. Cut spaghetti squash in half, scoop out seeds, then drizzle with olive oil and sprinkle with salt and pepper. Bake for 35 min.
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- Preheat your oven to 350º with the oven rack in the middle. On a rimmed baking sheet, roast the whole spaghetti squash (just put the entire thing on the baking sheet! No need to cut it or anything) for 1 hour, turning the squash half way through. Allow to cool for 20 minutes until cool enough to handle.
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PESTO SPAGHETTI SQUASH WITH GRILLED SHRIMP AND ASPARAGUS ...
From dadwithapan.com
4.6/5 (5)Category DinnerCuisine DinnerCalories 630 per serving
- Just spaghetti squash in half length-wise. Scoop out seed with a spoon, and poke holes into the flesh with a fork. Season with salt and add 1 tbsp of butter into each half. Bake at 425 for about 40 minutes or until sides are fork tender.
- While the spaghetti squash is cooking, add oil, lemon juice, salt and pepper into a bag with shrimp and let sit in the fridge for about 10 minutes.
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