Chicken stuffed spaghetti squash is taken to a whole new level in this easy recipe. It is stuffed with veggies and flavored with pesto for a healthy dinner. 230 calories and 5 Weight Watchers Freestyles SP

Pesto Chicken Stuffed Spaghetti Squash Recipe

If there is one vegetable that likes to dress up in 100 different outfits, spaghetti squash is it. It is a vegetable just begging for a metaphor. Its earthy side comes out when dressed in apples and toasted pecans. Its fiesta-loving self is revealed when mixed with black beans and corn, stuffed enchilada-style. When it's feeling sassy, out comes the puttanesca sauce.

Spaghetti squash is versatile, healthy and can easily be served as a side or main dish. As good as it is when served with a ladleful of tomato sauce and a sprinkle of Parmesan cheese, it can become something much more interesting when mixed with different sauces, vinaigrettes and various mix-ins.

Tips for this Pesto Chicken Stuffed Spaghetti Squash:

In this spaghetti squash recipe, I chose to cook the spaghetti squash in the microwave because it's so much quicker and does the job well. Feel free to roast it, if you prefer.
Once the squash is cooked, let it rest until cool enough to handle. You'll be cutting it in half lengthwise. If it's still a little too warm, use a kitchen towel or potholder to protect your hands.
Once cut in half, scoop out and discard the seeds.
Next, use a fork to twist and scrape out the strands, transferring them to a bowl as you go.
Stir the chicken, pesto and red bell pepper into the spaghetti squash, then divide the mixture into the squash shells. I often use store-bought basil for convenience, but homemade would be even better!
Last step...sprinkle the Parmesan cheese over top, place the stuffed squash halves on a baking sheet and place under the broiler for a couple of minutes. Ready to serve!

Other healthy spaghetti squash recipes:

Greek Chicken Spaghetti Squash Skillet {Cookin' Canuck}
Shrimp Scampi Spaghetti Squash {Cookin' Canuck}
Spaghetti Squash Low-Carb Taco Bowl {Kalyn's Kitchen}
Spaghetti Squash & Pork Stir Fry {Fox and Briar}

Printable Recipe

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Pesto Chicken Stuffed Spaghetti Squash

4.70 from 10 votes

Print Pin Rate

Course: Entrees

Cuisine: Italian

Keyword: Gluten Free

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Servings

Calories: 229.5kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 small 2 lb. each spaghetti squash
2 teaspoons olive oil divided
2 skinless boneless chicken breast, cut into ¾ –inch pieces
¼ teaspoon salt
¼ teaspoon ground pepper
½ onion chopped
1 red bell pepper diced
6 tablespoons basil pesto
¼ cup grated Parmesan cheese
2 tablespoons minced flat-leaf parsley

Instructions

Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 15 minutes, turning the squash halfway through cooking.
Before handling let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers.
Using a fork, twist out strand of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.
Preheat the broiler.
Heat 1 tablespoon of the olive oil in a large nonstick skillet set over medium-high heat. Add the chicken, salt and pepper, and cook until the chicken is cooked through. Transfer the chicken to a bowl.
Turn the heat to medium and heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook until just tender, about 2 minutes.
Stir in the spaghetti squash strands, chicken and pesto, and cook until heated through, about 1 minute.
Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Parmesan cheese.
Place the stuffed spaghetti squash onto a baking sheet and place under the broiler. Cook until the cheese is melted, 1 to 2 minutes.
Sprinkle with parsley and serve.

Notes

Weight Watchers Points: 5 (Freestyles SmartPoints), 6 (Points+)

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was originally published on September 8, 2015, and has been updated.

Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

Comments

4.70 from 10 votes (3 ratings without comment)

Pesto Chicken Stuffed Spaghetti Squash Recipe