Pesto Summer Spaghetti Squash Boats
Your spaghetti squash doesn’t need red sauce. It needs Besto. Roasted spaghetti squash, savory ground chicken, and melty cheese baked until golden, then finished with a fresh spoonful of Besto.
Cook time: 45 min
Servings: 2 boats (serves 2 as a main, 4 as a side)
Ingredients:
- 1 medium spaghetti squash (about 2–3 lbs)
- 2 tbsp olive oil
- 1 lb ground chicken or turkey
- 1 jar Besto pesto
- 1 cup shredded mozzarella (plus more for topping)
- ¼ cup grated parmesan
- 2 cloves garlic, minced
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Directions:
- Roast the squash. Heat oven to 400°F. Halve the squash lengthwise and scoop out the seeds. Rub the cut sides with 1 tbsp olive oil and a pinch of salt, place cut-side down on a lined baking sheet, and roast 35–40 minutes, until the flesh pulls apart easily into strands with a fork.
- Cook the protein. While the squash roasts, warm the remaining 1 tbsp olive oil in a skillet over medium heat. Add the garlic, then the ground chicken. Cook 6–8 minutes, breaking it up, until browned and cooked through. Season with salt and pepper. Stir in about half the jar of Besto and take it off the heat.
- Scrape and mix. When the squash is cool enough to handle, flip the halves over and scrape the flesh into strands, leaving the shells intact to use as boats. Fold the strands right into the skillet with the pesto-chicken mixture, along with the mozzarella and parmesan. Toss to coat.
- Fill and bake. Pile the mixture back into the two squash shells. Top with a little extra shredded mozzarella. Return to the oven (or broil on low) for 8–10 minutes, until the cheese is melted and golden on top.
- Finish with Besto. Spoon a fresh dollop of Besto over each boat, spreading it lightly.
