In the fresh meat case
-
Prep Time: 15 min
-
Cook Time: 40 min
-
Serves 4
- 370
Calories
- 37G
Protein
- 600MG
Sodium
- 3G
Sat.fat
- 5G
Sugar
In the fresh meat case
Ingredients
2 small spaghetti squash
3 tbsp. olive oil
1/2 tsp. Italian Seasonings
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 cup cherry tomatoes, halved
1/4 cup store-bought pesto
2 tbsp. toasted pine nuts, optional
Bake
Preheat oven to 400°F. Using a large knife, split the two squash in half lengthwise. Use a spoon to remove the seeds and pulp. Place cut side down on a foil lined baking sheet and add 1 cup of water. Brush the outside of the squash with 1 tablespoon of olive oil. Bake for 30 to 40 minutes, or until the point of a small knife can easily pierce the skin.
TIP The best way to split open a squash is by inserting the tip of a chef’s knife into one end. Apply strong and even pressure on the knife, using it more like a splitter rather than slicing or carving.
Bake
Preheat oven to 400°F. Using a large knife, split the two squash in half lengthwise. Use a spoon to remove the seeds and pulp. Place cut side down on a foil lined baking sheet and add 1 cup of water. Brush the outside of the squash with 1 tablespoon of olive oil. Bake for 30 to 40 minutes, or until the point of a small knife can easily pierce the skin.
TIP The best way to split open a squash is by inserting the tip of a chef’s knife into one end. Apply strong and even pressure on the knife, using it more like a splitter rather than slicing or carving.
Saute
Chop the chicken breasts into bite-sized pieces and season with Italian seasonings, salt, garlic powder and black pepper. Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the chicken chunks until golden and cooked through, about 7 to 8 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
TIP Save time on prep and use PERDUE® Fresh Cuts™ Diced Chicken Breasts - no need to chop chicken!
Saute
Chop the chicken breasts into bite-sized pieces and season with Italian seasonings, salt, garlic powder and black pepper. Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the chicken chunks until golden and cooked through, about 7 to 8 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
TIP Save time on prep and use PERDUE® Fresh Cuts™ Diced Chicken Breasts - no need to chop chicken!
Rake
When the squash is done, use two forks to rake the flesh of each to create “spaghetti.” Transfer into a large bowl and reserve the emptied skins. Toss the spaghetti squash with the pesto, mixing to coat the strands well. Add the cooked chicken and cherry tomatoes, and toss to combine.
Rake
When the squash is done, use two forks to rake the flesh of each to create “spaghetti.” Transfer into a large bowl and reserve the emptied skins. Toss the spaghetti squash with the pesto, mixing to coat the strands well. Add the cooked chicken and cherry tomatoes, and toss to combine.
Serve
Portion the Chicken Pesto Squash back into the squash skin “bowls.” Sprinkle the top of each bowl with toasted pine nuts and serve.
Serve
Portion the Chicken Pesto Squash back into the squash skin “bowls.” Sprinkle the top of each bowl with toasted pine nuts and serve.
Chicken Pesto Squash Bowls
10 
This was a great recipe but I have two comments. First I must be really really slow because there was no way I could prep everything in the time given. Thank goodness I started earlier than I thought I needed to do. Secondly this is only a personal preference. I didn't use the pine nuts on top. I love them in my pesto (and I usually make my own) but in this case I browned pecans because I'm from Georgia and used them. Yummo! This is a keeper! Thank you Perdue!
Cheryle L Brown
I am not a squash person by nature but the recipe sounds very inviting and would be something different from the norm and love that there are not a lot of ingredients.
Diana Beatty
today I did spaghetti squash with chicken next time I can add this ingredients yummy
Wanda Perez
Perfect use of Perdue Pesto Chicken and Spaghetti Squash
kimberley converse
If you love squash you will love this!
Marie Randall