Another quick and easy dinner that is perfect for meal prepping: Chicken Pesto Spaghetti Squash Bake! You know it’s easy if I can make it after my tetanus shot today. I literally cannot use my left arm lol. So if I can do it so can you!! To make this extra easy, I prepped my spaghetti squash ahead of time so it was ready to go. It probably took me less than 15 minutes total to make it!
Chicken Pesto Spaghetti Squash Bake
- 1 small-medium sized spaghetti squash
- 1 large or 2 smaller chicken breasts
- 2 cups asparagus chopped
- 1/3 cup sun-dried tomatoes chopped
- 1 cup pesto
- Mozzarella and Parmesan cheese to top
- Kosher salt & pepper to taste
- Olive oil
Preheat your oven to 350 degrees. Stab your spaghetti squash a few times with a fork then microwave for 5 minutes (this will make it easier to cut). Cut lengthwise and bake for 20-30 minutes or until you can easily scrape the spaghetti squash with a fork.
Add the spaghetti squash to a large baking dish and turn the oven to broil.
On a medium sized skillet, heat a generous drizzle of olive oil over medium heat. Season chicken breast with salt and pepper (and whatever other seasonings you want to add!) and Cook for 5ish minutes each side (Cook
Time will depend on the thickness of your chicken).
Once cooked through, let cool and chop into bite sized pieces. Add another drizzle of oil to the pan and then add asparagus and sun dried tomatoes. Season with salt and pepper and sauté for about 3 minutes until asparagus begins to soften.
Add the chicken, asparagus, sun-dried tomatoes and pesto to the spaghetti squash and toss to combine. Season to taste.
Top with mozzarella cheese and broil until it melts. Serve with fresh Parmesan cheese to top.