Chicken Pesto Spaghetti Squash

  • Yield: 2 servings


1medium spaghetti squash
1bunch fresh basil, chopped finely
1large leftover cooked chicken breast, cubed
1cup grape tomatoes, sliced in half
3cloves garlic, minced
3-4tablespoons extra virgin olive oil
1pinch sea salt
1pinch pepper
2ounces shredded parmesan cheese (optional)


  1. Prepare spaghetti squash: cut in half, scoop out seeds, put face down in baking pan with 1/4 cup of water in the pan. Bake at 375 degrees fahrenheit for 35-40 minutes, depending on size of squash. While baking, prepare other ingredients below. Shred with a fork into a bowl. 
  2. Finely chop the fresh basil and garlic. Add a pinch of salt and pepper, then add the olive oil. Mix thoroughly into a pesto.
  3. Slice grape tomatoes in half.
  4. Cube cooked chicken breast. 
  5. Mix spaghetti squash, pesto, grape tomatoes, and chicken breast in a pot on the stove, and bring to an even temperature (about 3-5 minutes). It's easiest if you pre-warm the chicken breast as it takes the longest to heat. 
  6. Split into 2 servings and top with shredded parmesan if desired.