My heritage is Italian, so naturally, I LOVE pasta. However, my years of research has shown me that all that pasta isn’t necessarily a welcomed part of a healthy and balanced lifestyle.
I’ll be honest, I never thought a vegetable could replace a grain pasta, but here we are! Spaghetti squash is super versatile and easy to cook – you can bake it like I did in this recipe, steam or even microwave it until it’s tender and the inside flesh easily pulls apart in spaghetti-like strands. This healthy “pasta” alternative dish is great as a main course with baked, grilled or pan-cooked chicken and can even shine as a side dish.
Whether you are looking for low-carb, gluten free dinner options, or simply a way to eat more vegetables, this is a delicious recipe that will surprise and satisfy even the pickiest eaters!
Spaghetti Squash Pesto
- 2 – 3 large spaghetti squash
- fresh basil pesto
- 3 – 4 chicken breasts, hormone and antibiotic free
- extra virgin olive oil
- parmesan cheese, optional
- Preheat oven to 400
- Cut spaghetti squash in half, scoop out seeds, place face down in baking dish or on a rimmed cookie sheet with a small amount of water
- Bake until just tender and inside flakes away in noodle-like strings. About 30-45 min. Do not overbake
- Scrape inside of squash out into large bowl
- It will resemble pasta
- Cook chicken (bake, pan-cook or boil) and put in bowl with pasta
- Add pesto sauce and toss well
- Serve with parmesan, if desired
Christina Grenga is a faith-based Certified Holistic Health Educator who works with Modern Christian women who are ready to quit dieting for good, lose weight naturally, and transform their life. Christina graduated from the world-renowned Institute for Integrative Nutrition in New York City, and is a Certified International Health Coach. She uses a Christ centered approach to guide women to create a balanced, thriving life.