Pesto Chicken Stuffed Spaghetti Squash
This Pesto Chicken Stuffed Spaghetti Squash is made with only a few simple ingredients and with very little prep time! Spaghetti squash halves are roasted until golden and caramelized, loaded with Italian-seasoned chicken, bright pesto sauce, roasted cherry tomatoes, and tons of melty mozzarella cheese.
Servings: 4 servings
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
Video
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
Calories: 676kcal | Carbohydrates: 26g | Protein: 47g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 138mg | Sodium: 2318mg | Potassium: 1111mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1944IU | Vitamin C: 34mg | Calcium: 436mg | Iron: 3mg
