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

Cheesy Chicken & Pesto Spaghetti Squash

with Bread & Red Pepper Butter

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving

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.

Get Cooking
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

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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. Mix 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