Thursday, November 3, 2016

Pesto Chicken and Roasted Veggie Spaghetti Squash Casserole


  • 1 spaghetti squash (medium/large)
  • 8 oz. of pesto
  • 3 chicken breasts
    • marinade: Mojo seasoning (enough to cover the chicken when marinating....around 1-1.5 cups) 
  • 1 onion
  • 1 green pepper
  • 2 large tomatoes (or 3-4 Roma/plum tomatoes)
  • Seasonings (salt, pepper, Italian blend)
  • 4 eggs
  • 3/4 cup almond milk
  1. Preheat oven to 400. 
  2. Cut spaghetti squash lenthwise, remove the seeds, and bake (face down) for about 35 minutes. 
    1. The skin should be soft/caving in when you squeeze it. 
  3. Marinate the chicken for at least 30 minutes. Grill the breasts and shred. I used a grill pan. 
  4. Once the spaghetti squash is baked, roast the veggies (tomato, onion, green pepper). Make sure they are tossed in some olive oil and seasoned with salt and Italian seasonings. Bake for about 15-20 minutes. You don't want them fully roasted. 
  5. Add the spaghetti squash, chicken, pesto, and sundried tomato into a lasagna dish and mix well. 
  6. Add the eggs and almond milk. Season to taste.
  7. Once the roasted veggies have cooled, spread them over the top of the chicken and spaghetti squash mixture. 
  8. Bake for 40 minutes or until the edges are browned.  
  9. Serve with parmesan cheese. 

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