Cheesy Chicken & Pesto Spaghetti Squash with Bread & Red Pepper Butter

Cheesy Chicken & Pesto Spaghetti Squash

with Bread & Red Pepper Butter

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To complement this rich chicken (delightfully smothered with cipolline onions and fontina cheese), we're serving it with two dynamic sides: delicate strands of spaghetti squash tossed with basil pesto and fresh tomatoes, and toasted bread lathered with a zesty pepper butter.
CLICK FOR RECIPE CARD
See Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Cheesy Chicken & Pesto Spaghetti Squash with Bread & Red Pepper Butter
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Sandwich Rolls
  • 2 oz Arugula
  • 1 Spaghetti Squash
  • 4 oz Grape Tomatoes
  • 1 oz Balsamic-Marinated Cipolline Onions
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Basil Pesto
  • 2 Tbsps Butter
  • 1 oz Sliced Roasted Red Peppers
  • 4 oz Shredded Fontina Cheese

Cheesy Chicken & Pesto Spaghetti Squash

Prepare & cook the squash
1 Prepare & cook the squash

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. 

Using a sharp, sturdy knife,  carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.

Microwave or oven: MICROWAVE: Working in two batches if necessary, transfer the  prepared squash to a microwave-safe baking dish, cut side down.  Fill with 1/2 inch of water. Microwave on high 3 to 5 minutes, or until the flesh easily pulls away from the skin.  OVEN: Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 30  minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin. Transfer the cooked squash to a large bowl to cool slightly.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the onions. Halve the bread horizontally. Finely chop the peppers. Halve the tomatoes; place in a bowl and season with salt and pepper. 

Prepare the remaining ingredients
Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 teaspoon  of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Evenly top with the chopped onions and fontina. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through.* Transfer to a plate.

*An instant-read thermometer should register 165°F.

4 Toast the bread

Meanwhile, line a sheet pan  with foil. Place the halved bread on the foil, cut side up. Drizzle with olive oil and season with salt  and pepper. Toast in the oven 7 to 9 minutes, or until the bread is lightly browned and crispy. Remove from the oven. 

Toast the bread
Finish the bread
5 Finish the bread

Meanwhile, in a bowl,  thoroughly combine the butter and chopped peppers; season with salt and pepper. Evenly spread the pepper butter onto the toasted bread. Halve crosswise on an angle.

6 Finish the squash & serve your dish

When cool enough to handle,  using a fork, scrape the flesh of the cooked squash into the bowl; separate any clumps.  Discard the skins. Add the pesto, seasoned tomatoes, arugula, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine. Serve the cooked chicken with the finished squash and finished bread on the side. Garnish the squash with the parmesan. Enjoy!

Finish the squash & serve your dish
Browse Steps
1 of 6