Pesto Spaghetti Squash with Italian Chicken and Toasted Pine Nuts

  • chickenMainpastaRecipe
  • The other day, I taught you how to roast spaghetti squash and as promised, here is the first first recipe staring this neat little veggie.

    Pesto Spaghetti Squash with Italian Chicken and Toasted Pine Nuts
    For starters, you can use store bought pesto for this recipe or you can use my recipe:
    Basil Spinach Pesto
    3/4 cup fresh basil leaves
    1 1/2 cup spinach leaves
    1/2 cup toasted pine nuts
    3 garlic cloves
    1/2 cup of grated Parmesan cheese
    3/4 teaspoon salt
    1/2 black pepper
    1 tablespoon of fresh lemon juice
    zest of one lemon
    1/2 cup olive oil
    Pulse the spinach, basil, pine nuts and garlic in the food processor for a few seconds. Add the remaining ingredients in the food processor and start blending; at the same time, drizzle the olive oil through the top until smooth.
    If you didn’t see the post on how to roast spaghetti squash, click here for detailed instructions.
    Pesto Spaghetti Squash with Italian Chicken and Toasted Pine Nuts
                serves 2
    2 boneless, skinless chicken breasts
    Italian seasoning*
    ½ a roasted spaghetti squash, seasoned with salt and nutmeg
    4 T homemade or store bought pesto
    2 T pine nuts, toasted
    4 basil leaves, chiffonade
    Parmesan cheese, freshly grated
    Heat a non-stick skillet to medium heat and rub Italian seasoning all over chicken. Cook chicken in skillet until cooked through and the juices run clear. *I used a Parmesan bread dip Italian blend. Plain, dried Italian seasoning will work great too. When chicken is cooked, set aside for a few minutes so it can rest.
    Meanwhile, if using left over spaghetti squash, reheat and add pesto. Stir to combine. Slice chicken and serve on top of plated spaghetti squash. Top with toasted pine nuts, basil leaves and grated Parmesan. Serve.

    I love how the spaghetti squash takes on the pretty green color of the pesto!

    Look; it twirls around your fork like pasta! You won’t even miss the noodles!
    Yep, I’m hooked! I officially love this veggie! This meal is such a winner if you’re looking for something healthy, low carb, and satisfying. And with such a pretty presentation, you could even serve this to guests. You’re welcome. :)
    click here to print
    • sensiblecooking

      Love the combination of all those herbs, garlic and cheese. Dinner tonight.

    • Anonymous

      This recipe looks really tasty! I wanted to know how you ‘reheat’ the squash and how it turns out. I’ve only cooked it using just what I knew would be eaten. I wonder, if like many things, it is even better when reheated??

    • Cookin’ Cowgirl

      Hey there, I hope you saw my comment on facebook. I reheated this in a skillet so it would not get mushy. It might actually be fine in the microwave, but I’m not sure. I hope this helps, let me know!

    • Colette Just for Foodies

      Beautiful dish, a must try.

      • Cookin’ Cowgirl

        Thanks, Colette. I hope you do. :)

    • Jen

      Delicious! This is a new favorite recipe! Thank you!!

      • Cookin’ Cowgirl

        Thanks, Jen! I love the feedback! :) Happy {and healthy} eating!