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Pesto Chicken Bake

a delicious and healthy spaghetti squash chicken pesto recipe! 

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 1 med Spaghetti Squash (about 4 cups)
  • 4 bell peppers, cubed (red/orange for color)
  • 2 lbs chicken breasts cubed
  • 1/2 cup pesto
  • 8 handfuls spinach
  • 1 1/4 cup low fat mozzarella cheese
  • 1 tsp creole (to season chicken)
  • 2 tsp ground pepper (split - season chicken & peppers)
  • 1/2 tbsp minced garlic (to saute with peppers)
  • 2 tbsp olive oil (split - cook chicken & peppers)
  • salt to taste

TOPPING

  • grated Parmesan cheese

Instructions

  1. spaghetti-squash-step-8
  2. Preheat oven to 350 degrees. 

    preheat oven
  3. While spaghetti squash is cooking. Heat 1 tbsp of Olive oil over medium high heat. saute chicken for approximately 5 minutes . While sauteeing, season (1 tsp pepper & 1 tsp creole) . Click here for instructions on how to saute chicken. (alternatively you could also season & grill the chicken breasts and cube after)

    how-to-saute-chicken-step-6
  4. in a large mixing bowl toss diced chicken with pesto sauce. 

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  5. In a saute pan over medium heat, saute cubed bell peppers with 1tbsp olive oil, 1/2 tbsp minced garlic and 1 tsp ground pepper for about 3 minutes.  add baby spinach for and saute for another 2 minutes. drain any liquid if present. 

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  6. add sauteed veggie to bowl and mix. 

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  7. add spaghetti squash to bowl. I use about 4 cups but just look at the ratio to see how much you want to add. 

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  8. add low fat mozzarella to the bowl and mix well. add salt to taste. 

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  9. lightly grease a 13x9 baking dish with cooking spray. add contents of the bowl to the baking dish. 

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  10. Bake at 350 degrees for 30 minutes. 

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  11. Top with Parmesan cheese and enjoy! 

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