Delicious Pesto Chicken Stuffed Spaghetti Squash Recipe

This Pesto Chicken Stuffed Spaghetti Squash is a flavorful, low-carb dinner that combines chicken, homemade pesto, and cheese in a healthy twist.

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Prep Time 15

Cook Time 45

Cooling Time 5

Total Time 1 5

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Squash

1 large spaghetti squash Choose one that feels heavy for its size.

For the Filling

1 pound chicken breast Can substitute with cooked turkey or shrimp.
salt and pepper Use to taste.
1 cup pesto sauce Homemade is delightful, but store-bought works well too.

For the Cheesy Topping

1/4 cup Parmesan cheese Nutritional yeast can be a great substitute.
1/4 cup Mozzarella cheese Consider a dairy-free alternative if preferred.

Equipment

Oven
baking sheet
sharp knife
Mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Cut the large spaghetti squash in half lengthwise and scoop out the seeds.
Season the chicken breast with salt and pepper and lay it on the baking sheet.
Bake both the squash and chicken for about 45 minutes.
Remove from the oven and let them cool briefly.
Scrape the spaghetti squash flesh into strands and combine them with diced chicken and pesto sauce.
Spoon the chicken and pesto mixture back into the hollowed spaghetti squash halves.
Sprinkle mozzarella and Parmesan cheese over the filled squashes and broil for 3-5 minutes.
Let it rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 14gProtein: 30gFat: 25gSaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

This dish is flexible and can be customized with additional veggies or protein options.

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