Pesto Chicken Stuffed Spaghetti Squash Recipe

Name: Pesto Chicken Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR PREPARING THE SQUASH; 2 spaghetti squash; olive oil, as needed; salt, as needed; black pepper, as needed; dried parsley, as needed; garlic powder, as needed; FOR THE PESTO CHICKEN FILLING; 1 dash olive oil; 4 ounces white mushrooms, thinly sliced; 1 jar sun-dried tomatoes, 10 ounce size, drained and coarsely chopped; 1 pound boneless, skinless chicken, diced small; 1 pinch salt; 1 pinch black pepper; 1 pinch garlic powder; 1 pinch dried parsley; 1 cup basil pesto sauce, either jarred or homemade is fine; 1/4 cup grated parmesan, divided

Servings: persons

FOR PREPARING THE SQUASH
2 spaghetti squash
olive oil, as needed
salt, as needed
black pepper, as needed
dried parsley, as needed
garlic powder, as needed
FOR THE PESTO CHICKEN FILLING
1 dash olive oil
4 ounces white mushrooms, thinly sliced
1 jar sun-dried tomatoes, 10 ounce size, drained and coarsely chopped
1 pound boneless, skinless chicken, diced small
1 pinch salt
1 pinch black pepper
1 pinch garlic powder
1 pinch dried parsley
1 cup basil pesto sauce, either jarred or homemade is fine
1/4 cup grated parmesan, divided

1
["First, prepare the squash. Pre-heat the oven to 400 and line a sheet tray with a silicone mat or aluminum foil. Cut each of the spaghetti squash in half lengthwise to have 4 little boats. Scrape the seeds out of each half. Then drizzle the flesh in each half generously with olive oil, followed by generous pinches of the salt, pepper, garlic powder and dried parsley. roast the squash for 45 minutes to make it tender and shreddable.", "While it cooks, prepare the filling. Heat the olive oil in a large, deep skillet over medium high heat. Add the mushrooms and sun-dried tomatoes and let them become fragrant for 2-3 minutes. Then add the chicken and let it completely cook while you stir it well. While the chicken cooks, season the entire mixture with the salt, pepper, garlic powder and dried parsley. Once the chicken is cooked through, add the pesto sauce and let it all gently simmer together on low for 5 minutes. Take it off of the heat and set it aside.", "When the squash is done, take it out and reduce the oven temperature to 350. Use a fork to completely shred the flesh of the squash into tender ""spaghetti"

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR PREPARING THE SQUASH, 2 spaghetti squash, olive oil, as needed, salt, as needed, and more.

Yes, Pesto Chicken Stuffed Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto Chicken Stuffed Spaghetti Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions