Go Back
For this tasty dish, you will need: - 1 medium spaghetti squash - 1 cup cooked chicken, shredded - 1/2 cup basil pesto - 1/2 cup cherry tomatoes, halved - 1/4 cup mozzarella cheese, shredded - 1/4 cup Parmesan cheese, grated - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish You can swap some ingredients for different flavors or needs. Use turkey instead of chicken for a leaner option. If you want a vegetarian dish, try using cooked lentils or chickpeas. For a dairy-free option, pick vegan cheese or skip the cheese. You can also use spinach or arugula instead of cherry tomatoes for a fresh twist. Each serving of Pesto Chicken Stuffed Spaghetti Squash has about: - Calories: 350 - Protein: 25g - Carbohydrates: 15g - Fat: 20g - Fiber: 4g This dish is not only tasty but also packed with nutrients! It's a healthy choice for lunch or dinner. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step helps cook the squash evenly. While the oven heats, grab your medium spaghetti squash. Carefully cut it in half lengthwise. Use a spoon to scoop out the seeds. Then, brush the cut sides with olive oil. Sprinkle some salt and pepper on top for flavor. Place the squash halves cut side down on a lined baking sheet. Roast them in the oven for 30 to 40 minutes. Check for fork-tenderness as they cook. While the squash roasts, take a mixing bowl and add your cooked chicken. Shred it if you haven't already. Next, pour in the basil pesto. Add the halved cherry tomatoes, mozzarella cheese, and Parmesan cheese. Use a spoon to mix everything well. Make sure each piece of chicken is coated in pesto. This mixture is packed with flavor and will make your dish shine. Once the squash is done, remove it from the oven. Let it cool for a few minutes. Use a fork to gently scrape the insides, making spaghetti-like strands. In a large bowl, combine the scraped squash strands with your chicken and pesto mix. Toss until everything is well mixed. Now, spoon this tasty mixture back into the squash halves. If you have extra cheese, sprinkle it on top. Put the stuffed squash back in the oven for another 10 to 15 minutes. You want the cheese to melt and become golden. After baking, let it cool slightly. Finish by garnishing with fresh basil leaves. Enjoy your delightful dish! Cutting spaghetti squash can be tricky. First, use a sharp knife. This helps you cut through the tough skin. Place the squash on a cutting board. Hold it steady with one hand. Cut it in half lengthwise. Remove the seeds with a spoon. Brush the inside with olive oil. Add salt and pepper for flavor. Place the halves cut side down on a baking sheet. Roast at 400°F for 30-40 minutes. Check for fork-tenderness before taking it out. One common mistake is not preheating the oven. Always preheat to ensure even cooking. Another mistake is overcooking the squash. Check it at the 30-minute mark. If you leave it too long, it can become mushy. Also, be sure to mix the filling well. This ensures every bite is flavorful. If you forget to season the squash, it can taste bland. I love to serve this dish warm. You can add a sprinkle of extra cheese on top. Fresh basil leaves make a great garnish. They add color and freshness. Serve with a simple green salad for balance. A drizzle of balsamic glaze can enhance the dish's flavor too. For a crunch, add toasted pine nuts or walnuts. These add texture and richness. Pro Tips Choose Ripe Squash: Make sure to select a spaghetti squash that feels heavy for its size and has a smooth, yellow skin. This indicates ripeness and sweetness. Cook Chicken Ahead: For a quicker preparation, use leftover chicken or a rotisserie chicken, which can save you time and add great flavor. Customize Your Pesto: Feel free to experiment with different types of pesto, such as sun-dried tomato or arugula pesto, to give your dish a unique twist. Garnish for Freshness: Adding fresh herbs like basil or parsley right before serving enhances the flavor and presentation of the dish. {{image_2}} You can easily make this dish vegetarian. Just swap the chicken for roasted vegetables. Use bell peppers, zucchini, and mushrooms. This gives you a tasty filling that is still filling and healthy. You can also add chickpeas for extra protein. They add a great texture and flavor. If you prefer turkey, it works great in this recipe. Just shred cooked turkey instead of chicken. Tofu is another good choice for a plant-based option. Make sure to press the tofu first to remove excess water. Then, cube and sauté it before mixing with the pesto. Both options add a nice twist to the dish. Feel free to experiment with different pestos. Sun-dried tomato pesto or arugula pesto can give your dish a new flavor. You can also change up the cheese. Try goat cheese for a tangy touch or feta for a salty kick. These small changes can make your stuffed squash exciting every time you make it. To keep your pesto chicken stuffed spaghetti squash fresh, place leftovers in an airtight container. Make sure to cool the dish to room temperature first. Store it in the fridge for up to three days. This will help keep the flavors intact and prevent spoilage. When you’re ready to enjoy the leftovers, reheat them in the oven for the best taste. Set the oven to 350°F (175°C) and place the stuffed squash on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes. You can also use a microwave for quicker reheating. Just be careful not to overcook it, as this can make the squash mushy. If you want to freeze your pesto chicken stuffed spaghetti squash, it’s best to do it before baking. After you mix the filling, scoop it into the squash halves. Wrap each half tightly in plastic wrap, then in foil. You can freeze them for up to three months. When you're ready to eat, thaw in the fridge overnight and bake as usual. This method keeps the dish tasting fresh and delicious. You can tell spaghetti squash is done when it feels soft. Use a fork to poke it. If the fork goes in easily, it's ready. The skin should have a slight give. A good test is to scrape the strands. They should come out easily and look like spaghetti. Yes, you can use store-bought pesto. It saves time and still tastes great. Just choose a good brand with fresh ingredients. Look for options without added preservatives. You can also customize it by adding extra garlic or nuts if you want. Some great side dishes are: - A simple green salad - Garlic bread - Roasted vegetables - Quinoa with herbs - A light soup These options balance the meal and add more flavors. They also make it more filling. Try different sides to find your favorite pairings! In this article, we've covered how to make Pesto Chicken Stuffed Spaghetti Squash. You learned about the ingredients needed, options for substitutions, and the health benefits. I shared step-by-step instructions to help you prepare, stuff, and bake the squash. Tips for cutting and roasting squash prevented common mistakes. We explored variations for different diets and how to store leftovers. Overall, this dish is balanced, tasty, and easy to make. Enjoy your cooking and the flavors of this meal!

Pesto Chicken Stuffed Spaghetti Squash

Try this delicious Pesto Chicken Stuffed Spaghetti Squash for a healthy twist on dinner! This low-carb spaghetti squash meal features tender roasted squash filled with a creamy pesto chicken spaghetti squash mixture. Perfect as a baked pesto chicken recipe, it's both satisfying and nutritious. Don't miss out on this easy stuffed spaghetti squash recipe that your whole family will love. Save and share for later! #PestoChickenSpaghettiSquash #HealthyDinner #LowCarbMeals #StuffedSpaghettiSquash
Print Recipe Pin Recipe

Ingredients
  

1 medium spaghetti squash

1 cup cooked chicken, shredded

1/2 cup basil pesto

1/2 cup cherry tomatoes, halved

1/4 cup mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds, then brush the cut sides with olive oil and season with salt and pepper.

      Place the squash halves cut side down on the prepared baking sheet and roast in the preheated oven for 30-40 minutes, or until fork-tender.

        While the squash is roasting, in a mixing bowl, combine the shredded chicken, basil pesto, halved cherry tomatoes, mozzarella cheese, and Parmesan cheese. Mix well until all the ingredients are well coated.

          Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly. Using a fork, gently scrape the inside to create spaghetti-like strands.

            In a large bowl, combine the scraped spaghetti squash strands with the chicken and pesto mixture. Toss until well mixed.

              Spoon the mixture back into the squash halves and sprinkle any remaining cheese on top.

                Return the stuffed squash to the oven for an additional 10-15 minutes, until the cheese is bubbly and slightly golden.

                  Remove from the oven and let cool for a few minutes before garnishing with fresh basil leaves.

                    Prep Time: 10 min | Total Time: 50 min | Servings: 4