Spaghetti squash with pesto chicken and tomatoes is a hands-off, 4-ingredient dinner that’s light, fresh and healthy!
Happy Monday!
This past week we had a random summer fever virus pass through the house. It started with my daughter and then moved to my son.
Thankfully, they each recovered in 24 hours, and we were all healthy and happy by the weekend.
But that brings us to today's recipe for this spaghetti squash with pesto chicken and tomatoes.
It's an easy, 4-ingredient dinner that is going to be a little lifesaver.
It’s very hands off.
Most of the time for this recipe is the spaghetti squash cooking in the oven, leaving you free to do other things. Cause there are always other things.
All you need to make this recipe is a spaghetti squash, some rotisserie chicken, prepared pesto and cherry tomatoes.
And as easy that is, I've got a few tips and substitutions for you if needed.
Or feel free to scroll on down to the recipe card below if you'd prefer.
Ingredient Notes:
- Spaghetti squash: You can bake the spaghetti squash in the oven, as directed in the recipe card below. Or you can make Instant Pot spaghetti squash or even microwave spaghetti squash to cook yours if you'd rather.
- Chicken: The chicken for this recipe needs to be cooked, so please plan accordingly. You can use rotisserie chicken or leftover baked or grilled chicken. You can also use Instant Pot shredded chicken or crock pot shredded chicken.
- Pesto: My homemade basil pesto is super easy to make, but a store-bought pesto works great, too.
- Tomatoes: I love the flavor of cherry or grape tomatoes, and they are reliably available and tasty year round, but you can absolutely substitute a different type of tomato if you'd like.
And of course, if you want to load this up with other veggies -- maybe some wilted spinach or sautéed zucchini -- you certainly can.
Even as simple as this is, there are plenty of ways to make it your own.
For toppings, some grated Parmesan cheese and some chopped fresh basil (or parsley) would be great additions here if you have them on hand.
Last thing, let's talk about cutting a spaghetti squash because I know that can be intimidating.
Tips on cutting spaghetti squash:
– A sharp, large knife is a must. Did you know it’s more dangerous to use a dull knife than a sharp one? (See the pro tip below if you think your knife isn’t up to the job.)
– Place the squash on a cutting board with the stem facing away from you. Insert your sharp knife in the middle of the spaghetti squash and pull the knife down through the spaghetti squash, holding it with your other hand at the stem to balance the pressure.
– Once your knife has cut through this end of the spaghetti squash, remove it. Flip the squash around so the stem is now facing your body. Insert the knife where the previous cut finished and start to cut down.
– Once you get close to the stem, you can often remove the knife and just pull the squash apart into two halves.
Then you’re all set to scoop out the middles and get to roasting it.
Pro tip: If your spaghetti squash is huge, your knife isn’t sharp, or you don’t want to bother with struggling to cut it, you can put the whole squash in the microwave on high for 3-4 minutes.
That will help soften the skin just enough to make it easier to cut. (It doesn’t do enough to cook it to affect the cooking time.)
Next time you find yourself scrambling to get everything done and need more time to focus on anything but dinner, get your spaghetti squash in the oven and get back to life.
This easy all-in-one meal has you covered.
You might also want to check out spaghetti squash with chicken and broccoli or sausage and kale stuffed spaghetti squash for more ways to enjoy this lovely vegetable.
Happy cooking!
XO,
Kathryn
Spaghetti Squash with Pesto Chicken
Ingredients
- 2 spaghetti squash
- 2 heaping cups cooked shredded chicken (see notes)
- ½ cup pesto (homemade or store bought)
- 1 pint cherry tomatoes, halved
Optional toppings:
- Grated Parmesan cheese
- Chopped fresh basil or parsley
Instructions
- Preheat the oven to 375.
- Prepare the spaghetti squash. Cut each squash in half lengthwise. Use a very sharp knife and be careful — they can be difficult to cut. If needed, poke it with a fork and microwave for 4-5 minutes to soften it slightly before cutting. Remove the seeds and inner pulp of the squash (much like cleaning out a pumpkin). Place spaghetti squash cut side down on a baking sheet.
- Bake spaghetti squash for 35-45 minutes, until squash is tender. The cooking time will depend on how large your squash are. You can test it with a sharp knife and see if it easily pierces the other skin. Don’t let them go too long though, because the spaghetti strands will be mush.
- Meanwhile, combine shredded chicken and pesto and stir well.
- Remove the spaghetti squash from the oven. Use a fork to scrape the inside of the squash lengthwise to make strands that look like spaghetti. Just be careful - it’s hot!
- Add the pesto chicken to the top of each spaghetti squash boat. Return to the oven and cook for 5-7 minutes, until warmed through.
- Remove, top with the halved cherry tomatoes and serve, either directly in the spaghetti squash boat or transferred to a bowl.
Susannah // Feast + West
Oh man, this looks so good Kathryn! I am obsessed with these flavors. I need to get over my dislike for squash of all kinds. I think I am missing out on dishes like this!
Kathryn
Thanks Susannah! I'm obsessed with these flavors, too - pesto chicken and tomatoes just go so well together. Pesto makes everything better, doesn't it?! And while I love all squash, I especially love spaghetti squash. It's just so cool how it comes out in those strands. Makes a great base for all kinds of yummy recipes. Hope you give it a try!