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Cheesy Pesto Chicken Spaghetti Squash
5 from 105 votes

Cheesy Pesto Chicken Spaghetti Squash

Cheesy Pesto Chicken Spaghetti Squash blends roasted spaghetti squash strands with tender chicken, fresh pesto, and vibrant vegetables like spinach, carrot, and red bell pepper. The dish is finished with a melted cheese topping and a sprinkle of parsley for garnish. The roasted squash provides a light, noodle-like base that pairs well with the creamy pesto and the savory chicken, making it a nutritious and filling meal.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 4 servings
Calories: 340 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 spaghetti squash approx. 1.5 lbs each and 6-7 inches long, medium-small
  • 2 chicken breast
  • ½ cup pesto plus extra to taste
  • 1-2 cups spinach fresh baby, chopped
  • 1 carrot shredded, extra large
  • 1 red bell pepper chopped, medium
  • salt to taste
  • black pepper to taste
TASTY TOPPINGS
  • 6-8 oz cheese shredded
  • 1-2 TBSP parsley fresh, to garnish

Instructions

    Cup of Yum
  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
  3. Next grab a lipped baking sheet or a rimmed baking dish.
  4. To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil or simply place a little water inside your baking dish. Both work great!
  5. Place inside a baking dish or atop rimmed, lined baking sheet [some liquid will escape] and roast face-down for 30-40 minutes, or until tender and easily pierced with a fork.
  6. Cooking time will vary a bit depending on the size of your squash, and the once rock-hard exterior of the squash will be visibly softened.
  7. The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner. You can also make the whole shebang one weekend and pop it in the fridge until about 30 minutes before dinnertime. Wind up with a little bit leftover? It reheats marvelously the following day! Now let's get back to the recipe!
  8. While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night's dinner. I poached mine.
  9. Chop chicken into bite sized pieces and toss with pesto.
  10. Set aside.
  11. In a small pot, heat a drizzle of olive oil to medium-high heat and sauté your bell pepper and carrot for a few minutes until tender. Next add the spinach and pesto chicken and stir to wilt the spinach.
  12. Season with salt and pepper to taste.
  13. Next add your cheese to the hot mixture. Mix a little over half the cheese in with the chicken and veggies and save the rest for topping.
  14. To stuff the squash you can simply pile on your pesto chicken and veggies or fluff the squash first with a fork before stirring in all you yummy mix-ins so there's yummy squash in every bite!
  15. Top with the rest of your grated cheese and cover the baking dish in foil, leaving a little room at the top [like a tent!] so the cheese doesn't stick.
  16. Bake at 350 degrees F for around 20-30 minutes or until hot and bubbly.
  17. Garnish with fresh parsley and/or basil leaves and dig in!

Notes

  • Roast spaghetti squash face-down with a little oil or water to prevent sticking and promote even cooking.
  • You may poach, bake, grill, or use leftover chicken; any method of cooking the chicken works well in this dish.
  • Roasted squash can be made ahead and stored refrigerated for a few days to shorten cooking time later.
  • This recipe offers flexibility for incorporating your preferred vegetables along with the listed ingredients.

Nutrition Information

Calories 340kcal (17%) Carbohydrates 22g (7%) Protein 27g (54%) Fat 15g (23%) Saturated Fat 2g (10%) Cholesterol 74mg (25%) Sodium 479mg (20%) Potassium 832mg (18%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 5130IU (103%) Vitamin C 47.4mg (53%) Calcium 124mg (12%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 340

% Daily Value*

Calories 340kcal 17%
Carbohydrates 22g 7%
Protein 27g 54%
Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 74mg 25%
Sodium 479mg 20%
Potassium 832mg 18%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 5130IU 103%
Vitamin C 47.4mg 53%
Calcium 124mg 12%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.