How To Make Pesto Chicken Spaghetti Squash
Roasted spaghetti squash is sauteed with green beans and pesto chicken to make a delicious, colorful, and nutritious meal.
Serves:
Ingredients
- 1spaghetti squash
- 1tbspoil,plus more for drizzling
- salt,to taste
- ½tspblack pepper
- 4chicken thighs,boneless skinless
- ½lbgreen beans,trimmed
- 1cupbasil pesto
- 2cupscherry tomatoes,halved
Instructions
-
Preheat oven to 400 degrees F.
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Using a fork, pierce holes along one side of the spaghetti squash.
-
Microwave the squash for 5 minutes to make it easier to cut open.
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Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.
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Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan.
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Bake for 40 minutes until the squash is easily pierced with a knife.
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Once out of the oven, use a fork to pull the threads out of the spaghetti squash.
-
Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.
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Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.
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Toss the green beans into the pan and sauté until they’ve started to soften.
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Add in the spaghetti squash, pesto, and chicken, and toss until well combined.
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After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.
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Remove from heat and serve.
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Enjoy!
Nutrition
- Calories:Â 499.45kcal
- Fat:Â 38.56g
- Saturated Fat:Â 8.02g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 10.46g
- Polyunsaturated Fat:Â 5.37g
- Carbohydrates:Â 13.60g
- Fiber:Â 3.56g
- Sugar:Â 4.63g
- Protein:Â 25.18g
- Cholesterol:Â 129.66mg
- Sodium:Â 790.76mg
- Calcium:Â 121.16mg
- Potassium:Â 556.46mg
- Iron:Â 2.80mg
- Vitamin A: 71.43µg
- Vitamin C:Â 14.02mg
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