Description
This Keto Low Carb Cheesy Chicken Pesto Spaghetti Squash is a delicious and healthy dinner option featuring roasted spaghetti squash filled with tender chicken, flavorful basil pesto, and melted mozzarella cheese. It’s a perfect low-carb, keto-friendly dish packed with protein and satisfying flavors, making it an easy and wholesome meal for any night of the week.
Ingredients
Scale
Squash
- 1 spaghetti squash (2-3 pounds)
- Vegetable oil, for drizzling
- Salt, to taste
- Black pepper, to taste
Chicken and Toppings
- 2 chicken breasts
- 1 cup basil pesto
- 1 cup shredded mozzarella cheese
- Vegetable oil, for drizzling chicken
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise using a sharp knife, stabilizing it on a towel if needed since the squash can be tough to cut. Remove all seeds from the center of each half with a spoon.
- Season and Roast Squash: Drizzle the inside of each squash half with vegetable oil, then sprinkle with salt and black pepper to taste. Place the halves cut side down on a baking sheet and roast in the oven for 30-40 minutes, or until the flesh is tender when pierced with a knife. Once done, remove from oven and let cool slightly to handle.
- Cook the Chicken: While the squash roasts, prepare the chicken breasts by drizzling them with vegetable oil and seasoning with salt, pepper, and garlic powder. Roast them in the oven alongside the squash or cook using your preferred method until fully cooked. Once cooked, remove and slice into strips.
- Shred Squash Flesh: Using a fork, fluff and shred the interior flesh of each squash half to create noodle-like strands, giving the signature spaghetti squash texture.
- Mix Pesto and Squash: Add 1/2 cup of basil pesto to each squash boat and mix thoroughly with the shredded squash to evenly coat the strands in flavor.
- Add Chicken: Top each pesto-coated squash half with the cooked chicken strips or toss the chicken throughout the squash mixture, depending on your preference.
- Add Cheese and Bake: Sprinkle shredded mozzarella cheese evenly over the top of each stuffed squash half. Return the squash boats to the oven and bake for about 15 minutes, or until the cheese is melted and bubbly. For browned cheese, carefully broil for an additional 1-2 minutes, monitoring closely to avoid burning.
- Serve: Optionally drizzle with extra basil pesto for added flavor and serve immediately while hot.
Notes
- This recipe is a perfect low-carb and keto-friendly dinner option combining nutritious spaghetti squash with protein-packed chicken and flavorful pesto.
- Leftover cooked chicken works great if you want to save time.
- Make sure to watch the broiler carefully if browning the cheese to prevent burning.
- You can customize the pesto quantity based on your flavor preference.
- Use fresh mozzarella for a gooier melt or shredded for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 528 kcal
- Sugar: 9 g
- Sodium: 927 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 99 mg
