If you LOVE stuffed spaghetti squash…
It never ceases to amaze me how incredibly delicious a stuffed spaghetti squash can be! This love began YEARS ago with this Spinach Artichoke Spaghetti Squash, and quickly included a Lasagna Stuffed Spaghetti Squash and even a Pad Thai Spaghetti Squash.
But none of them have been as easy, or as DELICIOUS, as this pesto and cherry tomato stuffed one we made recently.
Why you’ll love this recipe
- Minimal ingredients. You only need a handful to pull off this flavor-packed dinner!
- A light dinner option. It’s loaded with lean protein and tons of veggies (the squash basically acts like noodles!).
- Tons of flavor. A good quality pesto and some homemade Italian seasoning go a long way here.
- Very little hands-on time. Total cook time is close to an hour, but you’re only actually working for about 20 minutes!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Spaghetti Squash. Finding the right spaghetti squash can make or break this dish. You want one that’s no less than 3 pounds, but no more than 4. Bigger than this and you’ll find yourself waiting around a long time for it to finish cooking!
- Chicken. Breasts were used when testing since they cook up more quickly, but thighs can easily be subbed.
- Pesto. This is where ALL of the flavor comes from! We’re lucky enough to have freshly made pesto sauce available at our local grocery store. If you do not, making your own basil pesto from scratch would be my next recommendation, followed by jarred pesto. The jarred stuff won’t have nearly the same flavor and can sometimes even be a bit oilier and saltier.
- Italian Seasoning. I love this homemade Italian Seasoning mix, but feel free to use a store-bought one instead. Just make sure to keep an eye on how much salt is added.
- Tomatoes. Cherry or grape tomatoes are best since they have the most flavor and the least amount of seeds.
- Mozzarella cheese. If you can get your hands on some fresh mozzarella, instead of the pre-shredded kind, it will make a world of difference in the finishing taste!
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep and bake the spaghetti squash.
Preheat the oven to and line a baking sheet with parchment. Cut the squash in half, scoop out the seeds, rub with olive oil, season, and roast cut-side down at 425°F for 30-40 minutes, or until golden around the edges.
Pro Tip: Roasting spaghetti squash cut-side down helps it caramelize and prevents sogginess since the excess liquid can drain out.
Roast the tomatoes.
Toss the tomatoes with olive oil, salt, and pepper, then add them to the baking sheet during the last 15–20 minutes of roasting. Roast until they’re soft and blistered, then let everything cool slightly.
Cook the chicken.
Pound the chicken to an even thickness and season well. Sear in a hot skillet for 6–7 minutes per side, then let it rest before dicing.
Pro Tip: Resting keeps the juices locked in so your chicken stays tender.
Fluff the squash.
Flip the squash over and use a fork to scrape the strands, keeping them in the shells. Fluff gently to keep the “noodles” intact.
Mix together, broil, and serve!
Add the pesto, cooked chicken, tomatoes, and mozzarella to each squash half and toss. Broil for 4-5 minutes until the cheese melts and begins to brown.
Top with thinly sliced basil or fresh parsley and serve warm, straight from the shell.
FAQs
Absolutely! You can roast the squash, cook the chicken, and prep the pesto and tomatoes up to 2 days in advance. Assemble and broil just before serving for the freshest flavor.
Fresh pesto from the deli section or homemade pesto has the best flavor and texture. Jarred pesto works too—just be aware it’s usually oilier and a bit saltier.
Totally! Fresh mozzarella melts the best, but shredded mozzarella, provolone, or even a sprinkle of Parmesan can all work.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through—just know the squash may soften a bit more and become more watery after storing.
What to serve with it?
This stuffed squash recipe is a full meal on its own, but if you want to round it out, here are a few easy salad and side dish ideas:
- Salad ideas: A classic with crunchy romaine and a good homemade Caesar dressing. An arugula salad with shaved Parmesan, pine nuts, and lemon basil vinaigrette. Or a mixed greens tossed with cherry tomatoes, red onion, and a balsamic vinaigrette.
- Roasted veggie ideas: Crispy roasted asparagus with garlic and lemon, Air Fryer Broccoli with a hint of Parmesan cheese, or a light and tasty Green Beans Almondine.
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Pesto Chicken Stuffed Spaghetti Squash
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Ingredients
- 1 large spaghetti squash about 3 to 4 pounds
- 4 tablespoons olive oil divided
- 2 ½ teaspoons salt divided
- 1 ¼ teaspoons black pepper divided
- 1 ¼ pounds chicken breasts
- 1 tablespoon Italian seasoning
- 1 pint cherry tomatoes
- ½ cup prepared pesto sauce divided
- 8 ounces fresh mozzarella cheese shredded or cubed
- Fresh parsley or basil chopped, optional
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle 1 tablespoon of the olive oil over the cut sides, rubbing it in, and season with 1 teaspoon salt and ½ teaspoon black pepper. Place the halves cut-side down on the prepared baking sheet and bake for 30-40 minutes, or until the edges begin to brown.1 large spaghetti squash
- Toss the cherry tomatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl. Add them to the baking sheet around the squash and return to the oven for another 15-20 minutes, or until the tomatoes soften and blister slightly and the squash is tender. Remove from the oven and let cool for 10-15 minutes.1 pint cherry tomatoes
- Place the chicken breasts on a cutting board, cover with plastic wrap, and pound to 1 inch thick with a meat mallet. Season both sides with Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.1 ¼ pounds chicken breasts, 1 tablespoon Italian seasoning
- Heat the remaining 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes, then cut into bite-sized cubes.
- Flip the spaghetti squash halves over and use a fork to scrape and fluff the strands, pulling them from the skin.
- Divide the pesto sauce, chicken, roasted tomatoes, and mozzarella between each spaghetti squash half and toss to combine. Place under the broiler for 4-5 minutes, or until the cheese is melted and slightly golden.8 ounces fresh mozzarella cheese, ½ cup prepared pesto sauce
- Serve immediately with fresh basil or parsley, if desired.Fresh parsley or basil
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Notes
- Mozzarella Cheese: Fresh mozzarella gives the best melty bite! Cubes of fresh mozzarella work great, but pre-shredded can be used (just know it won’t melt quite the same).
- Pesto: Fresh basil pesto, either homemade or store-bought from the deli section, has way more flavor than jarred varieties. Jarred works fine but tends to be oilier and less vibrant.
- Italian Seasoning: This recipe was tested using Evolving Table’s Italian seasoning. If using a different brand, you may need to adjust the salt to taste, as blends can vary.
- Avoiding Watery Squash: Roasting the squash cut-side down helps excess moisture evaporate. Once baked, let it rest for 5-10 minutes before scraping the strands—this keeps it from getting too soggy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Stuffed Squash Recipes
If you haven’t gotten enough stuffed squash, here are a few other fun recipes to try next:
