Hi everyone! I’m so excited to share this new recipe with you guys! I’ve been trying to add more veggies (and use less grains) in my diet, so hopefully you guys will begin to see more colorful cuisines here on the blog. My first time cooking spaghetti squash, about two years ago, was pretty much an epic fail. I had no clue what I was doing! So when I found this yummy spaghetti squash recipe by Peas and Crayons that was stuffed with cheese, veggies, pesto, and chicken, I KNEW I had to give it another go.
I read online that cutting a spaghetti squash was pretty difficult, but I didn’t remember HOW difficult until my knife actually got STUCK in the squash! OMG you should have seen my trying to pull that thing out. I was so scared I would pull too hard and it would cut me or something. Once I finally got the stupid knife out (after about 10 minutes) I finally gave up on cutting it and decided to microwave it for 5 minutes like so many blogs say to do. I really hate using a microwave because the radiation is so bad for you, but I was desperate people. If you have a super sharp TV cooking show knife or something, then definitely use it. I wish I would have watched this video before cutting my squash. It’s pretty fantastic and gives you a much easier cutting technique. I have watched several videos about kitchen knives, and this Cuisinart Knife Bundle has great reviews and comes in various sizes as well as a sharpener. Definitely on my list!
Another thing I use all the time that really makes my recipes burst with flavor is Kerrygold Dubliner Cheese. Kerrygold products are from Ireland where they are made from grass-fed cows which is AMAZING and so good for our bodies. This cheese has a bold and slightly sweet flavor; perfect for this recipe!
This scrumptious recipe makes the perfect healthy lunch or dinner option. It’s so colorful, and packed with flavor. My Mom and I split a squash and she is officially obsessed with spaghetti squash now, as am I. I thought I wouldn’t like it because I’m such a pasta person, and how could anything compare to pasta right? But it has a great texture, and it such a delicious substitute when I’m in the mood for a good bowl of pesto spaghetti or something. And other than cutting that stupid hard squash, this is a fairly simple recipe. A new favorite for sure!
- 2 medium organic spaghetti squash (6-7 inches long)
- 2 organic chicken breasts
- ½ cup pesto, extra to taste
- 1-2 cups organic fresh baby spinach, torn/chopped
- 1 extra large organic carrot, shredded
- 1 medium organic red bell pepper pepper, chopped
- salt and pepper, to taste
- 8 oz. shredded cheese (I prefer Kerrygold cheese)
- 2 T. fresh parsley to garnish
- olive oil/cocont oil for cooking
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting if you don't have sharp kitchen knives, pop each squash in the microwave for 5 minutes to soften it up. The knife will cut completely through easier this way.
- Next grab a baking sheet or baking dish with sides so that the juices don't run into your oven.
- To prevent sticking, rub the cut side of the squash with a small amount of olive oil. Salt and pepper both sides generously.
- Place inside a baking dish or lined baking sheet and bake face-down for 30-40 minutes, or until tender and easily pierced with a fork.
- While the squash is baking, cook chicken completely either on stove-top or grill. Whichever you prefer. I always season well with salt and pepper.
- Cut chicken into bite sized pieces and toss with pesto.
- Set aside.
- In a medium-size pan, heat a little olive oil or coconut oil to medium-high heat and sauté your bell pepper and carrot for 3-5 minutes. Next add the spinach and pesto chicken and stir to wilt the spinach.
- Season with salt and pepper to taste.
- Next add your cheese to the hot mixture. Mix about ¾ of the cheese in with the chicken and veggies and save the rest for topping.
- Fluff your squash with a fork before stirring in the chicken and veggie mixture.
- Top with the rest of your grated cheese and cover the baking dish in foil, leaving a little room at the top (triangle shape) so the cheese doesn't stick.
- Bake at 350 degrees F for around 20-30 minutes or until bubbling.
- Garnish with fresh parsley, extra cheese, and enjoy!
If you get a chance to try this yummy recipe, tag me on Instagram @adancersplate and #embraceyourplate so that I can see your beautiful creations!