Pesto Chicken Stuffed Spaghetti Squash Recipe
This Pesto Chicken Stuffed Spaghetti Squash recipe is a wholesome and flavorful dish that combines tender shredded chicken with fresh pesto and sweet cherry tomatoes, all nestled inside roasted spaghetti squash halves. It’s an easy, healthy, and satisfying meal perfect for a nutritious weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Main Ingredients
- 2 small spaghetti squash
- 2 cups shredded chicken
- 1 cup homemade pesto (or 1 cup store-bought pesto)
- 1 1/2 cups halved cherry tomatoes
- Salt and pepper to taste
Optional Toppings
- Shredded mozzarella cheese
- Shredded parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for roasting the spaghetti squash.
- Prepare Spaghetti Squash: Cut each spaghetti squash in half lengthwise and scoop out the seeds. If cutting is difficult, microwave the whole squash for 5-10 minutes to soften it. Place each squash half cut side down in a baking dish and roast for 35-45 minutes, or until the flesh is tender and can be fluffed into strands easily with a fork.
- Cook Chicken: While the squash is roasting, prepare your shredded chicken using your preferred method. Boiling chicken breasts for about 20 minutes is recommended, but you may also use an Instant Pot, slow cooker, or rotisserie chicken for convenience.
- Make Pesto: In a food processor, blend the pesto ingredients until mostly smooth, or use store-bought pesto as a substitute.
- Combine Chicken and Pesto: Toss the shredded chicken with the pesto until well coated, then gently fold in the halved cherry tomatoes for added freshness and flavor.
- Assemble Stuffed Squash: When the spaghetti squash is done, use a fork to fluff the strands and scrape them away from the skin. Season each half with salt and pepper. Evenly distribute the chicken-pesto mixture on top of each half, ensuring it’s mixed into the squash strands. Add shredded mozzarella or parmesan cheese on top if desired.
- Bake to Warm Through: Return the stuffed squash halves to the oven and bake for an additional 20 minutes to heat everything through and melt the cheese topping, if used.
Notes
- Microwaving the squash before cutting makes it easier and safer to handle.
- Feel free to substitute shredded rotisserie chicken for a quicker option.
- Cheese toppings are optional but add a delicious creamy texture.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- This dish can be adapted to be vegetarian by omitting the chicken and adding extra vegetables or a plant-based protein.
