Pesto Spaghetti Squash with Chicken Sausage
Pesto Spaghetti Squash is healthy, stuffed with chicken sausage and pesto (can easily be made vegan), and can be eaten out of the boats or even made for meal prep! Learn how to cook a spaghetti squash and be sure to watch the video too!
Servings 4 people
Calories 480kcal
Ingredients
For the spaghetti Squash
- 1 (2-3lb) spaghetti squash, cooked
- 2 Tbsp. Olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 12 oz. chicken sausage links, sliced and cut into half moons
- 1/2 white onion (~1/2 cup), diced
- 1/2 cup cherry tomato, diced (for garnish)
- Parmesan cheese (optional for garnish)
Instructions
- First you will cook the spaghetti squash. I wrote a whole blog post on how to make spaghetti squash! (My favorite way is in the oven or Instant Pot, see notes).
- While the spaghetti squash is cooking you can make the pesto. In a food processor or powerful blender, mix all of the ingredients for the avocado pesto together until smooth. Adjust olive oil and seasonings to your preference.
- In a frying pan over medium heat, add 1 Tbsp. olive oil, white onion and the sausage. Cook for 5-7 minutes or until the sausage is cooked and onion is soft.
- In a large bowl, combine the squash noodles with the pesto and chicken sausage. Mix well.
- Serve up in bowls garnished with diced tomatoes and Parmesan or serve in the spaghetti squash boats for fun!
Video
Notes
You can use your favorite pesto, homemade or store bought.
Recipe inspired by Tastes Lovely.
Nutrition
Serving: 1serving | Calories: 480kcal