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Spaghetti Squash + Pesto Chicken

This is one of my most favorite meals to make and it is super easy too! Plus my Spinach-Basil Pesto offers a budget-friendly and nutrient packed alternative to traditional pesto!

Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 1 hr 10 minutes


1 Spaghetti Squash

1 ½ lbs Chicken

1 ½ cups Grape Tomatoes, quartered

2 tbsp Italian Seasoning

1 tbsp Garlic Powder

4 tbsp Olive Oil

Salt & Pepper

Balsamic Glaze (optional)

Parmesan cheese (optional)

  1. Preheat your oven to 400F.

  2. Carefully slice your spaghetti squash in half, scoop out the seeds, and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper.

  3. Roast the squash cut side down for 30 to 40 minutes or until fork tender.

  4. While squash is cooking, dice your chicken and toss with the other 2 tablespoons of olive oil and Italian seasoning, Garlic powder, salt and pepper. Cook in a pan over medium heat. Add in your quartered grape tomatoes about 10 minutes before you are ready to eat to allow them to soften.

  5. Prepare your spinach-basil pesto and add it in the pan with your chicken and tomato.

  6. Once your spaghetti squash is done, it is time to assemble. You can either use the spaghetti squash as the bowl or scrape out the inside and eat it in an actual bowl. Top with your pesto chicken & tomato and drizzle with balsamic glaze and parmesan cheese!


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