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–+ servings
Pesto Chicken Stuffed Spaghetti Squash

Delicious Pesto Chicken Stuffed Spaghetti Squash Recipe

A healthy and low-carb meal featuring tender chicken and homemade pesto stuffed in roasted spaghetti squash.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 large spaghetti squash Choose one that feels heavy for its size for the best flavor.
For the Filling
  • 1 pound chicken breast You can substitute cooked turkey or shrimp.
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for seasoning.
  • 1 cup pesto sauce Feel free to use store-bought if you're short on time.
For the Cheese Topping
  • 1/4 cup parmesan cheese Substitute with nutritional yeast for a vegan option.
  • 1/4 cup mozzarella cheese Swap for a dairy-free alternative if needed.

Equipment

  • Oven
  • baking sheet
  • foil
  • sharp knife
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut-side down on a baking sheet lined with foil.
  3. Cut the chicken breast into halves and season with salt and pepper. Place it on the baking sheet alongside the squash.
  4. Bake for about 45 minutes until the squash is tender and the chicken reaches an internal temperature of 165°F (75°C).
  5. Remove from oven, let cool slightly, and scrape the squash flesh into noodle-like strands.
  6. Dice the cooked chicken and combine it with the shredded squash and pesto in a large bowl.
  7. Spoon the mixture back into the squash halves, packing it in well.
  8. Sprinkle with mozzarella and parmesan cheese, then broil for 3-5 minutes until bubbly and golden.
  9. Remove from oven and let cool slightly before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 15mgIron: 10mg

Notes

For the best result, check for doneness by testing the squash with a fork. Add extra veggies for more nutrition.

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