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Chicken Pesto Spaghetti Squash YUM!

2 4-5 lb spaghetti squash

1 T. olive oil

2 chicken breasts, diced

8 oz sliced mushrooms

1 medium sliced red onion

1 red bell pepper diced

1 green bell pepper diced

2 plum tomatoes, diced

½ cup shredded bocconcini cheese (mexican shredded cheese will work for this)

5-minute clean pesto:

1 cup basil packed

1 T. olive oil

4 cloves garlic

½ cup raw cashews

½ t. salt


1. You can prepare your spaghetti squash 1 of 2 ways. Stab holes all in it, and then put it in a crockpot on high for 4 hours in 1 inch of water, then remove, slice, remove seeds and salt and pepper it and then head to step 2. OR Preheat oven to 425 F. Cut spaghetti squash in half, then drizzle with olive oil and sprinkle with salt and pepper. Bake for 35 min.

2. Make pesto by blending all ingredients together in a small personal blender or food processor.

3. Heat olive oil over med-high heat. Add chicken and sauté for 3-4 min. Add mushrooms, sautéing for another 2 min. Add red onion, bell peppers and tomatoes, cooking for another 3-4 minutes. Add half the pesto. Cook another 5 min. then set aside.

4. Around this time, spaghetti squash should be ready, once cooled, scrape down the sides of squash with a fork. Add chicken pesto veggie mixture and then top with shredded bocconcini cheese. You have the option to put into its own dish, or you can scrape it back into the spaghetti shells for a fancy way to serve. Broil in oven for 4-5 min or until cheese is melted. Serve and enjoy! This has become a family favorite! If you don't like basil, you can use spinach and it's also very delicious!

Nutrition Information here

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