Last fall was my first attempt at cooking spaghetti squash and I found it so easy and delicious that I swore I would make it all the time. Well here we are a year later and I decided to hold true to that promise and try another dish. I love pasta, but am always looking for creative ways to eat a slightly healthier, yet hearty, meal. Spaghetti squash fits the bill, and when you load it up with yummy toppings, you forget that you are eating squash instead of pasta! For this dish, we went with a pesto flavor and added some chicken, cherry tomatoes (yes we are still harvesting them from our never-ending garden!) and sautéed spinach. I’ve made a similar dish with regular pasta and I have to say I love the texture and flavor of the spaghetti squash even better. I like to eat with a side of fresh bread and a salad. Hope you enjoy this tasty fall meal!
Here's what you need:
- 1 spaghetti squash
- 2 chicken breasts
- salt and pepper
- 1 cup pesto
- 2 cups cherry tomatoes (cut in half)
- 3 cups fresh spinach
- 1 table spoon olive oil
- ½ cup Parmesan cheese
- ½ cup mozzarella cheese
Here's how you do it:
- Preheat oven to 375F and line baking sheet with aluminum foil
- Slice spaghetti squash in half lengthwise and scoop out the seeds. Place skin side down on the baking sheet. Cut chicken breasts in half so you have 4 pieces. Place on same baking sheet as spaghetti squash, season with salt and pepper and bake for 45 minutes.
- In medium skillet heat olive oil, then sauté spinach and tomato, just until spinach starts to wilt and tomatoes becomes soft (a few minutes). Remove from heat.
- When squash and chicken are done, scrap out the squash fillings with spoon, leaving just the skin. Add squash to skillet with tomatoes and spinach. Dice chicken in small pieces, add to skillet.
- Mix in pesto, stir until evenly coated.
- Top mixture with mozzarella and parmesan cheese. Place under the broiler until cheese starts to brown (about 5 minutes).