Introduction

Pesto Chicken Stuffed Spaghetti Squash is a delightful, wholesome meal that combines lean protein, fresh herbs, and a naturally low-carb vegetable base. This dish is a perfect balance of vibrant flavors and comforting textures, making it ideal for any night of the week.

A halved yellow spaghetti squash filled with a colorful mix of melted white cheese, small round white beans, diced red tomatoes, and bits of green herbs, all sitting on a toasted brown surface. The cheese looks soft and gooey, covering the filling with some bubbles and slight browning on top, while the vegetables and beans add specks of red, white, and green inside the bright yellow hollow squash shell. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large spaghetti squash
2 chicken breasts
1/2 cup fresh basil pesto (store-bought or homemade)
2 tablespoons olive oil, plus extra for drizzling
2 cloves garlic, minced
1/4 cup grated Parmesan cheese, plus extra for topping
Salt, to taste
Black pepper, to taste
Garlic powder, optional, for seasoning chicken

Instructions

Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, then place cut side down on a baking sheet. Roast for about 40 minutes, or until the strands separate easily with a fork.
Step 2: While the squash roasts, season the chicken breasts with salt, pepper, and garlic powder if using. Heat olive oil in a skillet over medium heat and cook the chicken for 5-7 minutes per side until golden and cooked through. Let it rest before slicing or shredding.
Step 3: Prepare the pesto if making fresh by blending basil, pine nuts, garlic, Parmesan, and olive oil until smooth. Otherwise, use good-quality store-bought pesto.
Step 4: Once the squash is cool enough to handle, use a fork to scrape the flesh into noodle-like strands. Combine the squash strands with the cooked chicken and pesto until evenly coated.
Step 5: Spoon the mixture back into the squash shells. Sprinkle with additional Parmesan cheese and bake at 375°F (190°C) for 15 minutes, until heated through and the cheese is melted and golden on top.

Tips & Variations

For even roasting, cut the squash halves evenly and keep the skin side down while baking.
Rest the chicken before slicing to retain moisture and ensure tenderness.
Use fresh pesto whenever possible to brighten the flavors.
Add chopped sun-dried tomatoes, spinach, or roasted red peppers to boost color and nutrients.
Substitute chicken with shrimp, turkey, or tofu for a different protein option.
For a dairy-free version, use nut-based pesto and omit the Parmesan cheese or try a vegan cheese alternative.
Sprinkle red pepper flakes or a dash of hot sauce for a spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight, making the dish even tastier. This recipe also freezes well; cool completely, wrap tightly, and reheat gently in the oven at 350°F (175°C) for 15-20 minutes or microwave on medium power to avoid drying the chicken and squash strands.

How to Serve

The image shows two halves of a yellow spaghetti squash filled with layers of ingredients. The base layer is the yellow, smooth squash shell. Inside, the first layer is a mix of creamy white sauce with small pieces of mushrooms that are light brown and slightly soft. Scattered on top are chunks of bright red tomatoes adding a fresh pop of color. There are also bits of green herbs spread evenly, giving contrast to the other colors. Melted cheese with a slightly browned, bubbly texture covers the top, blending the ingredients together. The halves rest on a white marbled surface, and the photo has clear lighting highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

While spaghetti squash’s stringy texture is ideal, you can substitute zucchini noodles or butternut squash for variation, though the texture and flavor will differ.

Is the pesto homemade or store-bought better?

Homemade pesto offers fresher flavors and control over ingredients, but good-quality store-bought pesto can save time and still taste delicious.