Chicken Pesto Spaghetti Squash
We all have those go-to meals we can make in a pinch.
This is one of ours.
Healthy, fast and delicious, I think you’ll find it starts making it into your regular rotation, too.
here’s what you’ll need
a spaghetti squash
asparagus, quartered
cherry tomatoes, halved
1 lb chicken tendies
goat cheese, crumbled
2 tbsp butter
extra virgin olive oil
salt
pepper
Sriracha
here’s what you’ll need to do
Generously season chicken tenders with salt and pepper before adding them to a pan with just enough water to partially submerge the chicken.
Over medium high heat, bring water to a simmer.
Turn down heat, cover and continue to simmer chicken until cooked through and shreddable. This should take about 15 to 20 minutes.
Meanwhile, CAREFULLY use a knife to make 8 to 10 slits through the skin of your spaghetti squash (to vent) before popping it in the microwave to cook for 4 minutes.
After 4 minutes, turn it over and cook for another 4 minutes.
Carefully squeeze your squash to see if it has a little give, but be careful because this thing will be HOT.
If not a bit squishy yet, microwave for another 2 to 4 minutes, or until it has a little give and feels tender from the outside.
Carefully remove your squash from the microwave and let it cool. Again, this thing will be HOT.
Meanwhile, over medium heat, saute your asparagus in olive oil, salt and pepper until tender and flavorful.
Set aside.
Once your chicken is fully cooked, remove from the pan and allow to cool for a hot second before using a couple of forks to shred it. Set aside.
Now that your squash is cool enough to handle, cut lengthwise and scoop the seeds from the center - those go in the garbage.
Like with the chicken, use a couple of forks to shred the squash - this goes in a bowl.
Add a pad of butter to the shredded squash and generously season with salt and pepper.
Throw your chicken in the bowl and add pesto to taste.
Give it all a good stir before piling on a plate.
Top with sautéed asparagus, cherry tomatoes and crumbled goat cheese.
Drizzle with Sriracha and enjoy!
Good To Know: There are a lot of ways to cook the actual spaghetti squash. This one’s my favorite because I hate trying to cut a raw spaghetti squash in half for fear of losing a finger. But if that type of thing doesn’t scare you, cook your spaghetti squash the way you typically do, and then follow the rest of the instructions provided.
Want to make this recipe even faster?
Grab a rotisserie chicken from the grocery store and shred that thing instead.