Cooking Through Generations

Yum…. Some recipes are good, some are great and this one, we put in our great book! Its simple, delicious, and healthier then pasta.

Last time we were up visiting my parents, my husband picked a large squash from my dad’s produce store and brought it home. I finally got around to putting it on the menu about a month later and was very impressed with the way it turned out.

I used an Epicure pesto spice for this dish. I think the Epicure pesto has a very nice flavour and is simple to mix up rather than storing a premade pesto. However, you can use whatever pesto you chose for this. Kirkland has a good one and I am sure there are others that I have not tried.

I love when such wonderful recipes take so few ingredients!

To begin, heat the oven to 375. Cut the squash in half the long way and place it upside down on a baking sheet. The length of time you will need to bake the squash will depend on the size of the squash. Mine was a pretty large one and I baked it for an hour which was perfect.

While it was baking, I prepared the pesto and chicken. I fried the chicken and seasoned it with salt and pepper.

I then mixed the pesto. The Epicure pesto is mixed with a bit of water, oil and Parmesan. Some pesto is premixed and you wouldn’t need to do anything to it. I also cut my grape tomatoes in half. Once the chicken was cooked through, I mixed the pesto and tomatoes with the chicken.

After the squash was done, I brought them out of the oven and flipped them over. I fluffed the squash with a fork to make it spaghetti like. I then put the chicken mixture on top. I shredded some mozzarella cheese onto it and put it back in the oven for about 15-20 minutes.

We loved the taste of the garlic and basil with the squash and chicken. I hope you do too!

Chicken Pesto Spaghetti Squash

Recipe by trishamartin07Course: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

20

minutes

Calories

485

kcal

Ingredients

• Large spaghetti squash

• 1/2 cup pesto

• 1 Pint grape tomatoes

• 2 medium chicken breasts

• 1 cup shredded mozzarella cheese (optional)

Directions

• Preheat the oven to 375 degrees Fahrenheit. Cut squash in half long way. Lay face down on baking sheet and put in oven for 45 min to 1 hr or until squash is soft.
• Chop chicken breasts into small pieces. Fry in frying pan with salt and pepper to taste until chicken is cooked through.
• Cut tomatoes in half. Add the pesto and tomatoes to the chicken.
• Take squash out of oven and use a fork to separate the squash from shell and fluff it up. Put the chicken mixture on top of squash. Top with shredded mozzarella cheese.
• Put squash back in oven for 15-20 minutes until cheese is melted and mixture is heated through.