Description
Pesto Chicken Stuffed Spaghetti Squash is a deliciously healthy dinner option that combines the vibrant flavors of pesto with tender chicken, all nestled in roasted spaghetti squash. This recipe is perfect for those who crave a lighter meal without sacrificing taste. Ideal for busy weeknights or meal prep, it caters to various dietary needs as it’s both gluten-free and low-carb. With its simple preparation and customizable ingredients, you can easily make it your own. Serve it at family gatherings or enjoy it on a quiet night—this dish is sure to impress!
Ingredients
Scale
- 2 small spaghetti squash
- 2 cups shredded chicken
- 1 batch homemade pesto (or 1 cup store-bought)
- 1 ½ cups halved cherry tomatoes
- Salt and pepper to taste
- Shredded mozzarella or parmesan cheese (optional)
Instructions
- Preheat the oven to 375°F.
- Halve the spaghetti squash lengthwise, scoop out the seeds, and microwave for 5-10 minutes if needed.
- Place the halves face down in a baking dish and bake for 35-45 minutes until tender.
- Prepare shredded chicken via boiling or your preferred method.
- Blend ingredients for homemade pesto in a food processor until smooth, or use store-bought.
- Mix shredded chicken with pesto and fold in halved cherry tomatoes.
- Fluff roasted spaghetti squash strands with a fork and season with salt and pepper.
- Fill each squash half with the chicken mixture and top with cheese if desired.
- Bake again for an additional 20 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 stuffed spaghetti squash half (about 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg