Pesto Chicken Stuffed Spaghetti Squash Recipe
A healthy and flavorful dinner featuring roasted spaghetti squash filled with tender chicken breast tossed in fresh basil pesto and topped with melted Parmesan cheese, creating a low-carb, protein-rich meal that combines vibrant Italian flavors with wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 2-3 people 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Carb
Ingredients
Scale
Main Ingredients
- 1 medium spaghetti squash, halved and seeded
- 2 boneless, skinless chicken breasts
- 1/4 cup fresh basil pesto (store-bought or homemade)
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus extra for topping
- Salt, to taste
- Freshly ground black pepper, to taste
- Garlic powder, to taste
Instructions
- Roast the Spaghetti Squash: Preheat 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, and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for about 40 minutes, or until the flesh easily separates into strands with a fork.
- Cook the Chicken: While the squash roasts, season chicken breasts with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts for 5-7 minutes per side until golden brown and cooked through. Remove from skillet and let rest before slicing or shredding into bite-sized pieces.
- Prepare the Pesto: If using homemade pesto, blend fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor until smooth. Season with salt and pepper as needed. Alternatively, use a good quality store-bought pesto.
- Combine and Stuff: Allow the roasted spaghetti squash halves to cool slightly. Use a fork to scrape the flesh into noodle-like strands directly into a bowl. Mix the squash strands with cooked chicken and pesto until well combined and evenly coated.
- Bake Together: Spoon the pesto chicken mixture back into the spaghetti squash shells. Sprinkle generously with additional Parmesan cheese on top. Place the stuffed squash halves on a baking sheet and bake at 375°F (190°C) for 15 minutes until heated through and cheese is melted and golden.
Notes
- For even roasting, cut the spaghetti squash halves evenly and keep skin side down on the baking sheet.
- Rest cooked chicken before slicing to retain moisture and juiciness.
- Use fresh pesto whenever possible for brighter, more vibrant flavor.
- Do not overstuff the squash to prevent spilling during baking.
- Optionally broil the stuffed squash for 1-2 minutes at the end for a crispier cheese topping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; flavors improve overnight.
- This dish can be frozen in portions; cool completely before wrapping and freeze up to 2 months.
- Reheat leftovers in the oven at 350°F for 15-20 minutes or in the microwave on medium power to prevent drying out.
Keywords: pesto chicken, stuffed spaghetti squash, low carb dinner, baked spaghetti squash, healthy chicken recipe, basil pesto, easy dinner, gluten free, low calorie
