Chicken Pesto Spaghetti Squash With Steamed Broccoli 5 ★

How to Make Chicken Pesto Spaghetti Squash With Steamed Broccoli

1. Preheat oven and prep spaghetti squash

   Preheat your oven to 400°F and line a rimmed sheet pan with parchment paper.

   Slice the spaghetti squash in half lengthwise, then scoop out and discard the seeds.

   Rub the cut sides with 1 teaspoon olive oil, then sprinkle with ½ teaspoon sea salt and ¼ teaspoon black pepper.

2. Roast the spaghetti squash

   Place the squash halves cut side down on the prepared sheet pan.

   Roast for 35 to 40 minutes, until the shells give slightly when pressed and strands pull away easily with a fork.

   Set aside to cool just enough to handle while you finish the chicken and broccoli.

3. Season the chicken

   While the squash roasts, pat the chicken strips dry with paper towels.

   Place the chicken in a bowl and drizzle with 1 tablespoon olive oil.

   Sprinkle on ½ teaspoon sea salt and ½ teaspoon black pepper, then toss to coat.

   Add ½ teaspoon garlic powder and ½ teaspoon onion powder, then toss again until evenly seasoned.

4. Cook the chicken

   Heat a large skillet over medium-high heat.

   Add the seasoned chicken strips in a single layer, working in batches if needed.

   Cook for 3 to 4 minutes per side, until golden and cooked through with no pink in the centers.

   Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.

5. Make the clean pesto sauce

   In a food processor or high-speed blender, combine the basil leaves, grated Parmesan, pine nuts, and garlic cloves.

   Pulse until the mixture is finely chopped and looks like a rough paste.

   With the motor running, stream in 2 tablespoons olive oil and 2 tablespoons water.

   Blend until smooth, then season with ½ teaspoon sea salt, ¼ teaspoon black pepper, and the juice of ½ lemon.

   Taste and adjust the salt, pepper, or lemon juice if you like a brighter flavor.

6. Steam the broccoli

   Add 1 inch of water to a medium saucepan and fit with a steamer basket.

   Bring the water to a simmer over medium heat.

   Add the broccoli florets and a pinch of sea salt to the basket.

   Cover and steam for 4 to 5 minutes, until the broccoli is bright green and crisp-tender.

   Remove from the heat and set aside with the lid ajar so the broccoli does not overcook.

7. Shred the spaghetti squash

   When the squash is cool enough to handle, flip the halves cut side up.

   Use a fork to scrape the flesh into long strands, creating spaghetti-like noodles.

   Transfer the strands to a large bowl, leaving any excess liquid on the sheet pan.

8. Assemble and serve

   Add the warm chicken and pesto sauce to the bowl with the spaghetti squash strands.

   Toss gently until the squash and chicken are evenly coated in the pesto.

   Divide the pesto chicken squash among plates or bowls.

   Serve each portion with a side of steamed broccoli, or pile the broccoli right on top.