This is a very satisfying meal and will make again! Instead of adding 4T of oil to the pesto I used 2 T oil and 2 T water. Brushed 1/2 T oil on squash before roasting and added 1 T oil to shredded squash to moisten a bit. I added one wedged purple onion and sliced red pepper to chicken and roasted it all together Mixed in several handfuls of chopped spinach/arugula mix to shredded squash and divided into 5 portions instead of 4. I bought stir-fry chicken breast which saved time.
This was delicious. Even my 15 year old son went back for seconds! I added garlic powder, paprika and onion powder to the chicken before cooking it and I added a sliced red pepper to the same pan when I added the chicken. Everything else was as in the recipe. The sauce was sooo tasty and it was much more filling than I expected. Will definitely make again.
A most happy result, packed full of flavor and goodness we all had seconds. The only thing I changed is I drizzled on the finished squash some excellent EVOO from California Olive Ranch. The chicken was good but not essential so next time I’ll invite my vegan sister in law and leave off the chicken.
I love the pesto in this recipe. Based on previous comments I added a clove of garlic and 1/4 cup of diced onion and red pepper along with some chopped kale for color. I cooked it all with the chicken and it was amazing. Had the leftovers for lunch and it was still great the next day.
I made this today for lunch today. The avocado pesto was a surprise, I really like it. I'm taking leftovers to work for lunch tomorrow so I hope it doesn't turn brown. This recipe is filling and tasty. Next time I will experiment with adding different spices to the pesto to give it some kick because I feel like it's missing some depth of flavour.
This dish is amazing. The combination of pesto, chicken and spaghetti squash is so rich and satisfying. You don't even miss the pasta. Yum!