Lunch: Pesto Chicken Spaghetti Squash Bake

Recipe by Love Sweat Mangia! Spaghetti squash goes weeknight Italian!

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Pesto Chicken Spaghetti Squash Bake

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 spaghetti squash
2 tablespoons olive oil, divided
1 1/2 pounds skinless, boneless chicken breast
salt and ground black pepper to taste
1 pinch dried oregano
1 pinch garlic powder
1 cup pesto
1 cup ricotta cheese
1 egg yolk
1 tablespoon Italian seasoning
1 cup marinara sauce
1 cup shredded mozzarella cheese

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Place spaghetti squash on a microwave-safe plate and cut small slits in it with a knife. Cook in the microwave on high, about 5 minutes. Cut squash in half lengthwise and scoop out seeds. Place cut-side down on a microwave-safe plate and cook until slightly softened, about 5 minutes more.
Drizzle 1 tablespoon olive oil over squash and place cut-side down on a baking sheet.
Bake in the preheated oven until easily pierced with a fork, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands. Spread evenly in a casserole dish.
Season chicken breasts with salt, black pepper, oregano, and garlic powder.
Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side.
Cut cooked chicken into 1/2-inch cubes and toss with pesto in a bowl.
Combine ricotta cheese, egg yolk, and Italian seasoning in a small bowl.
Layer half the marinara sauce, ricotta mixture, and pesto chicken on top of squash in the casserole dish. Repeat layers once more. Sprinkle mozzarella cheese on top. Cover with aluminum foil.
Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Remove aluminum foil and broil until golden brown, about 5 minutes.