Description
Looking for a healthy and delicious dinner option? This Pesto Chicken Stuffed Spaghetti Squash is the perfect solution! Bursting with flavor and packed with nutritious ingredients, this dish offers a lighter alternative to traditional pasta meals. With its vibrant pesto filling and tender roasted squash, it’s not only satisfying but also easy to prepare—making it an ideal choice for weeknight dinners or meal prep. Customize it with your favorite veggies or proteins, and enjoy a wholesome meal that the whole family will love.
Ingredients
Scale
- 2 small spaghetti squash
- 2 cups shredded chicken
- 1 batch homemade pesto (or 1 cup store-bought)
- 1.5 cups halved cherry tomatoes
- Salt and pepper to taste
- Shredded mozzarella or parmesan cheese (optional)
Instructions
- Preheat the oven to 375°F.
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Place cut-side down in a baking dish and bake for 35-45 minutes until tender.
- Cook shredded chicken by boiling, slow cooking, or using rotisserie chicken.
- Blend pesto ingredients in a food processor until smooth.
- In a bowl, mix shredded chicken with pesto and halved cherry tomatoes.
- Fluff the cooked squash strands with a fork and season with salt and pepper.
- Stuff each squash half with the chicken mixture and top with cheese if desired.
- Bake for an additional 20 minutes or until warmed through.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American/Italian
Nutrition
- Serving Size: 1 stuffed spaghetti squash half (approximately 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg