Ingredients
for 6 servings
- 1 spaghetti squash
-
1 tablespoon oil, plus more for drizzling - salt, to taste
-
½ teaspoon black pepper - 4 boneless, skinless chicken thighs
-
½ lb green beans, trimmed (225 g) -
1 cup basil pesto (230 g) -
2 cups cherry tomatoes, halved (400 g)
Nutrition Info
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Calories
277
-
Fat
21g
-
Carbs
8g
-
Fiber
2g
-
Sugar
3g
-
Protein
15g
Estimated values based on one serving size.
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Preparation
- Preheat oven to 400°F (200°C).
- 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.
- Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.
- 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.
- Bake for 40 minutes until the squash is easily pierced with a knife.
- 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.
- Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.
- Toss the green beans into the pan and sauté until they’ve started to soften.
- Add in the spaghetti squash, pesto, and chicken, and toss until well combined.
- After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.
- Remove from heat and serve.
- Enjoy!
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Tips
-
Jake Wexler
I suggest using chicken breast instead of thigh. But great, flavorful recipe if you like eating a ton of pasta with no repercussions.
2018-07-07T18:41:21Z Helpful (9) -
Luke Battles
The end product was okay but came out very soggy. Do not skip the cherry tomatoes! They add a crisp tang to the dish that otherwise muddles together flavor wise. Also make sure to flatten out your chicken thighs, they don’t include that step but it’s a necessary one. This recipe would also be just as good without the squash and about half the pesto.
2018-06-25T03:20:11Z Helpful (9) -
elizabethnoele
It was good however I’ll be using either chicken breast or shrimp from now on. Not a fan of chicken thighs.
2018-07-07T13:15:25Z Helpful (4) -
sophiawhy
This was sooo good! I am so impatient when baking but, once I stopped poking the squash and let it cook, it came out perfectly. My stepdad who isn’t a fan of spaghetti squash even said he’d be happy to eat this meal again! I liked the thighs, the breasts would have needed a longer cooking time and after waiting for the spaghetti squash I was ready to eat.
2019-02-11T06:39:47Z Helpful (3)
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