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.
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Justine | Cooking and Beer
Oh my goodness yes. A million times yes on spaghetti squash! Love this idea! You can never have too many spaghetti squash recipes. 😉 Pinned!
eat good 4 life
So healthy and fresh. I need to get me some squash. My family would love this!
Angie | Big Bear's Wife
We just had spaghetti squash the other night and I've been searching for new ways to use it! I love it because it reminds me of pasta (that I LOVE) without the guilt!
Mariah @ Mariah's Pleasing Plates
This is my idea of the perfect low carb dinner!
Lauren @ Healthy Delicious
I'm so excited that it's squash season again! And I love the Eat Seasonal idea - I'll definitely be following along. How fun!
KalynsKitchen
Totally a genius recipe; sounds amazing!
Letty/Letty's Kitchen
I like how you kept the squash in the skin for serving--dig in!
marcie
I love making spaghetti squash with a big, bold red sauce, but surprisingly I've never tried it with pesto! This is such a great idea and I can't wait to try it. 🙂
Paula-bell'alimento
I'm super excited to try this one out Dara!
becky
I just happen to have all of these ingredients on hand right now!! Love this idea. I'm always looking for more ideas for spaghetti squash and for my pesto! Thanks for joining in the fun this month!