This low carb and gluten-free chicken pesto pasta recipe features baked spaghetti squash loaded with basil pesto and tender chicken breasts. It's a satisfying dish that's as healthy as it is delicious!
Preheat the oven to 400°F. Set out two large, rimmed baking sheets.
Cut the spaghetti squashes is in half, lengthwise. Use a spoon to scoop out the seeds. Drizzle 1 tablespoon olive oil around the cut edge of each squash. Salt and pepper the four spaghetti squash halves liberally and set on one baking sheet, cut-side-down. Bake for 25 minutes.
Meanwhile, chop the chicken into 1-inch pieces and cut the cherry tomatoes in half. Place the chicken breast on one end of the second baking sheet and the tomatoes on the other end. Drizzle 1 tablespoon olive oil over the chicken and tomatoes. Sprinkle liberally with salt and pepper. Then toss the chicken and tomatoes in the oil and seasoning, and spread out evenly on their own sides of the baking sheet.
When the timer goes off, place the second sheet pan in the oven with the spaghetti squash. Reset the timer for 15 minutes. (The spaghetti squash will bake a total of 40 minutes.)
When the timer goes off, remove both sheet pans from the oven. Turn the spaghetti squash halves over. Use a fork to loosen and lift the spaghetti squash squash strands, filling the peel/bowl with veggie noodles.
Scoop 1/4 cup of fresh basil pesto over each spaghetti squash half. Toss to coat the spaghetti squash strands in the pesto.
Then top each half with a quarter of the chicken and roasted tomatoes, and a tablespoon of crumbled feta cheese. Serve warm!
This recipe is low carb and gluten-free. You can omit the chicken for a vegetarian version.Leftovers will keep well in the refrigerator for up to 3 days.