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 #spaghettisquash #chickenrecipe #healthydinner
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5 from 6 votes

Pesto Chicken Stuffed Spaghetti Squash

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
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Entrees
Cuisine: Italian
Keyword: Gluten Free
Servings: 4 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 3/4 –inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 onion chopped
  • 1 red bell pepper diced
  • 6 tablespoons basil pesto
  • 1/4 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

Serving: 1Stuffed Squash Half | Calories: 229.5kcal | Carbohydrates: 18.7g | Protein: 5.9g | Fat: 15.6g | Saturated Fat: 2.8g | Cholesterol: 6mg | Sodium: 373.9mg | Fiber: 4.2g | Sugar: 6.8g