Description
A delicious and healthy keto-friendly recipe featuring roasted spaghetti squash filled with tender chicken breast, flavorful basil pesto, and melted mozzarella cheese. This low-carb dish offers a satisfying and cheesy alternative to traditional pasta, perfect for a comforting dinner that fits a ketogenic lifestyle.
Ingredients
Scale
Spaghetti Squash
- 1 spaghetti squash (2-3 pounds)
Chicken
- 2 chicken breasts
Pesto & Cheese
- 1 cup basil pesto
- 1 cup shredded mozzarella cheese
Seasonings & Oil
- Vegetable oil, for drizzling
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash and cooking the chicken.
- Prepare the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise, using a towel to stabilize it if needed. Scrape out the seeds from each half using a spoon.
- Season the Squash: Drizzle vegetable oil inside the squash halves and sprinkle with salt and black pepper evenly to enhance flavor during roasting.
- Roast the Squash: Place the squash halves cut side down on a baking sheet and roast in the oven for 30-40 minutes until the flesh is tender when pierced with a knife. Remove and let cool enough to handle.
- Cook the Chicken: While the squash roasts, drizzle chicken breasts with oil, season with salt, pepper, and garlic powder, then bake in the oven alongside the squash until cooked through. Alternatively, use pre-cooked chicken. Once done, slice the chicken into strips.
- Prepare the Squash ‘Noodles’: Use a fork to fluff and shred the spaghetti squash flesh inside each half, creating noodle-like strands.
- Mix Pesto with Squash: Add 1/2 cup basil pesto to each squash half and mix well to combine with the shredded squash.
- Add Chicken: Top each squash boat with the cooked chicken strips or toss the chicken into the squash and pesto mixture evenly.
- Top with Cheese and Bake: Sprinkle shredded mozzarella cheese evenly over the squash and chicken. Bake for about 15 minutes in the oven until cheese melts completely.
- Broil for Browning (Optional): For browned cheese, place the squash under the broiler briefly, making sure not to burn anything by removing parchment or silicone mats first.
- Serve: Drizzle with additional pesto if desired and serve immediately for a warm, cheesy keto meal.
Notes
- This dish is perfect for a keto or low-carb diet, combining nutrient-rich vegetables, protein, and healthy fats.
- Leftover cooked chicken works well for convenience, saving prep time.
- Adjust pesto quantity to taste or try other pesto varieties, such as sun-dried tomato pesto, for different flavors.
- Ensure to handle the hot squash carefully after roasting to avoid burns.
- Spaghetti squash can be stored cooked in the refrigerator for up to 3 days for quick meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 528 kcal
- Sugar: 9 g
- Sodium: 927 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 99 mg
