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
Pesto Chicken Stuffed Spaghetti Squash
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
Nutrition
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!
Ashley @ Wishes & Dishes
I love this twist on spaghetti squash! I'm always looking for new ways to eat it!
The Food Hunter
I love the idea behind the #eatSeasonal group...making the round to check out everyone's recipe.
Stacey @ Bake.Eat.Repeat.
I love spaghetti squash - this is such a great combination. Can't wait to try it!
Stephanie
I LOVE spaghetti squash! I wish my family likes it more - I could eat it every week!
Denise | Sweet Peas & Saffron
I can't believe I've never eaten spaghetti squash before! It looks so delicious, and I love all of the flavor variations that you've mentioned. Looks like a healthy, easy and delicious week-night dinner!
Shirley @ gfe & All Gluten-Free Desserts
What a great idea and delicious way to enjoy spaghetti squash, Dara! Saw it on Kalyn's Facebook page and had to grab the link so I could share it on mine. 🙂 I think this way to serve spaghetti squash is right up there with another friend's Lasagna Style Stuffed Spaghetti Squash! Why not make it a whole meal, right? 🙂
Thanks for the recipe!
Shirley
Kacey @ The Cookie Writer
This is seriously one beautiful dish! I know my sister would love this (she is the one who introduced me to spaghetti squash to begin with!)
Kimberly @ The Daring Gourmet
I love this! We planted way too many spaghetti squash plants this year and have 38 squash we need to use!!! Definitely giving this a try!
Lauren @ Climbing Grier Mountain
If you put an egg on it, could I eat this for breakfast?!! These flavors are two-snaps up, Dara!
Liz @ Floating Kitchen
I only made spaghetti squash for the first time last year (I know, I was apparently living under a rock). I loved it and I can't wait to use it more this fall and winter. Love this recipe, Dara!