Baked Chicken Arugula Pesto with Spaghetti Squash
Updated Feb 15, 2021, Published Sep 01, 2015
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Choose medium-sized squashes over larger ones. Two medium squashes will serve about 4 people. Preheat the oven to 350ºF. Place the spaghetti squash on a baking sheet and prick all over with the tip of a sharp knife. Bake for about 1 hour or until the squash is tender when pierced with a knife. Remove from the oven. Cut the spaghetti squash in half and scoop out the seeds. Using a fork, rake the flesh of the squash into spaghetti-like strands.
Baked Chicken Arugula Pesto with Spaghetti Squash
Ingredients
- 1 cup packed fresh spinach
- 1 cup packed fresh arugula
- ½ cup salted pistachios, shelled
- 1 tablespoon minced garlic
- 3 tablespoons fresh lemon juice
- 1 medium avocado, pitted
- Pinch of kosher salt
- ¼ - ½ cup plus 2 tablespoons extra-virgin olive oil, divided use
- 4 5-6 ounce chicken breasts
- Cooked spaghetti squash, for serving
Instructions
- Preheat the oven to 350ºF.
- Make the pesto by placing the spinach, arugula, pistachios, garlic, lemon juice, avocado, and salt into a food processor. Pulse a few times until blended. Turn the machine on and drizzle in the ¼ - ½ cup of olive oil until a creamy consistency is achieved. Taste and add salt as needed.
- Place the chicken in a large oven-safe baking dish and cover with the pesto. Bake for 30-40 minutes until cooked through and a meat thermometer registers 165ºF.
- Season the cooked spaghetti squash with salt, pepper, and a drizzle of olive oil. Serve topped with the chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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