Pesto Chicken Spaghetti Squash

Looking for a healthy and delicious dinner recipe? This pesto chicken spaghetti squash is a flavourful and lower carb option for those who are craving a light and refreshing meal. Also, perfect for meal prep! {Paleo-friendly & gluten-free}

So I don’t know if you remember my pesto chicken stuffed sweet potatoes that I posted a while back, but they continue to be one of our favourite quick and healthy go-to dinners.

There’s just something about that pesto chicken that gets me every single time. It’s SO flavourful, but hardly takes any time at all to prepare. So if something works out well once, what do you do?

Make it again! But this time using spaghetti squash, cherry tomatoes and a bit of cheese, if you’re feeling it. Yes, that’s right.

We’re talkin’ Pesto Chicken Spaghetti Squash.

Why Make this Recipe

There are so many reasons why I love adding this spaghetti squash with pesto into our dinner rotation:

• Nutritious – Spaghetti squash is packed with fibre, keeping you feeling full for hours. It’s lower in carbohydrates than your typical pasta, making it a waist-friendly option. Plus, this recipe is filled with lean protein for satiety and loaded with healthy fats for a healthy heart.
• Easily adaptable – This stuffed spaghetti squash can be made both gluten-free and dairy-free, making it a great option for those with dietary restrictions.
• Family-friendly – Packed with flavour and great for both adults and kids — it’s a recipe that the whole family will love!

And did I mention it’s delicious??

Ingredient Notes

• Shredded chicken – Prepare using desired method. Read on below for suggestions.
• Vegetables – The recipe calls for diced cherry tomatoes, but feel free to sub in diced red pepper, roasted red pepper or your favourite vegetables if desired. You could also try diced sun-dried tomatoes for an extra pop of flavour!
• Pesto – Use homemade or store-bought for easy prep.
• Cheese – Sub in Swiss cheese, Havarti, Monterey Jack or freshly grated parmesan cheese for the mozzarella or skip altogether for a dairy-free option. This part is totally optional.

Step by Step Instructions

How to Cut & Cook Spaghetti Squash

Let’s face it. Spaghetti squash can be a pain in the butt to work with. Trying to get a knife through spaghetti squash (or any squash, for that matter) can literally make you want to throw the thing out the window. Believe me, I’ve been tempted.

Good thing the outcome is worth the effort.

Expert tip: Pierce spaghetti squash all over the surface with a fork and pop it in the microwave for 5-10 minutes to soften it up before cutting. You will be able to cut it a LOT more easily. Use oven mitts to remove the baking dish with the squash from the microwave. Place the squash on the cutting board and use a chef’s knife to cut all the way through to the middle of the squash length ways. Start on one side of the stem, cut through the bottom, and then cut the other side of the squash up to the stem. Remove all of the seeds using a fork or your hands.

Next, place the spaghetti squash halves facing downwards in a large baking dish. Preheat the oven to 375 degrees F and bake for 35-45 minutes, depending on the size of your squash.

How to Make Shredded Chicken

While the spaghetti squash is cooking, you can prepare the shredded chicken using your favourite method or prep it in advance for easy meal prep. I usually like to boil the chicken breasts for about 20 minutes or until cooked through and then shred.

Alternatively, you can cook about one pound of chicken breasts on high for about three hours in a crockpot or cook them in an instant pot instead. Once cooked, shred the chicken using two forks.

Or for super easy meal prep, use a pre-cooked rotisserie chicken.

How to Make Pesto

Toss all of the ingredients for the pesto into a food processor and blend until mostly smooth. It will be very green and vibrant.

Doesn’t that just make your mouth water?!

Assembling the spaghetti squash boats

Mix the shredded chicken in with the pesto and gently fold in the halved cherry tomatoes.

Once the spaghetti squash is cooked, fluff with a fork, making sure that you scrape the strands off the sides as well and season with a dash of salt and pepper.

You should end up with strands that mimic the look of spaghetti (hence the name spaghetti squash)!

Pile each spaghetti squash half with the pesto chicken and tomato mixture and place back in baking dish, this time face side up. This is totally optional, but you may wish to add a sprinkle of mozzarella, parmesan or other preferred cheese on top of the mixture so that it gets all melty and delicious.

Bake in the oven for 20 minutes or until warmed through.

And out comes this vibrant dish! Seriously, it’s the best dinner EVER.

Keep scrolling for the full recipe for stuffed spaghetti squash!

Recipe Tips

• To make this meal super easy, cook up the spaghetti squash in advance, so that you just have to top with the chicken pesto mixture and bake. You can store the cooked spaghetti squash in the fridge for up to three days.
• Use a cooked rotisserie chicken or prepare the shredded chicken in advance if you’d like to speed up the meal prep process even further.
• Make up a batch of the pesto in advance or use store-bought to make this recipe even more quick and easy!
• If you choose to add the cheese, use freshly grated mozzarella cheese rather than pre-shredded cheese. Pre-shredded cheese contains preservatives like potato starch and natamycin, which are added to help prevent the shreds from clumping together in the bag. That also means they don’t melt together as well when cooking. Freshly grated cheese, on the other hand, lacks those additives so for the ultimate melty cheese, opt for freshly grated.
• When making the spaghetti squash boats, fold the chicken pesto mixture in with the spaghetti squash to ensure all those flavours are evenly distributed among the spaghetti squash strands. Don’t just simply place the chicken mixture on top of the spaghetti squash and call it a day. You want the flavour to get to the bottom of the spaghetti squash boats too.

Recipe FAQs

What type of pesto should I use?

You can either use this homemade pesto which I highly recommend, or sub in your favourite type of homemade or store-bought pesto. If you opt for store-bought, try to find a variety that contains minimal processed ingredients and is lower in sodium.

How to Store

You can store this stuffed spaghetti squash in the fridge for up to four days in an air-tight container or tightly wrapped with saran wrap.

Alternatively, you can make up a batch of the pesto chicken and freeze it for up to 3 months. Simply allow it to thaw in the fridge for 24 hours, place on the prepared spaghetti squash and bake!

How to Reheat

To reheat, place the stuffed spaghetti squash back in the baking dish or on a baking sheet. Bake at 350 degrees F for 10-15 minutes or until heated through.

Alternatively, you can reheat in the microwave for one to two minutes.

More similar recipes

• Buffalo Chicken Stuffed Spaghetti Squash
• Pesto Chicken Stuffed Sweet Potatoes
• BBQ Chicken Tostadas
• Lightened Up Pesto Chicken Pizza
• Cashew Pesto Chicken

Did you make this recipe? Scroll down to leave a rating and review!

Course Main Course

Pesto Chicken Stuffed Spaghetti Squash

By: Elysia

Servings 4 servings

Looking for a healthy and delicious dinner recipe? This pesto chicken stuffed spaghetti squash is a flavourful and lower carb option for those who are craving a light and refreshing meal. Also, perfect for meal prep! {Paleo & gluten-free}

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Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

  

1x2x3x

• 2 small spaghetti squash
• 2 cups shredded chicken
• 1 batch homemade pesto (or sub in one cup store-bought pesto)
• 1 1/2 cups halved cherry tomatoes
• Salt and pepper to taste

Optional toppings:

• Shredded mozzarella or parmesan cheese if desired

Instructions

• Preheat the oven to 375 degrees F.
• Cut spaghetti squash in half lengthwise and dig out the seeds. You can pop it in the microwave for 5-10 minutes to make it easier to cut.
• Place each squash half facing downwards in a baking dish and bake for 35-45 minutes, depending on the size of the squash. The spaghetti squash strands should be easy to fluff with a fork.
• Meanwhile, prepare the shredded chicken using your favourite method. I like to boil the chicken breasts for about 20 minutes, but you can also prepare it in an instant pot, slow cooker or use a rotisserie chicken.
• Combine all of the ingredients for the pesto in a food processor and blend until mostly smooth. Alternatively, you can sub in store-bought pesto if desired.
• Toss the pesto with the shredded chicken and gently fold in the halved cherry tomatoes.
• Once the spaghetti squash is cooked, fluff it up using a fork, making sure that you scrape the strands off the sides of the squash. Sprinkle some salt and pepper on each half.
• Evenly distribute the chicken pesto mixture across each half, making sure that you fold the chicken mixture in with the spaghetti squash strands. Top with a sprinkle of cheese, if desired.
• Place in oven and bake for 20 minutes or until warmed through.

Notes

• To make this meal super easy, cook up the spaghetti squash in advance, so that you just have to top with the chicken pesto mixture and bake. You can store the cooked spaghetti squash in the fridge for up to three days.
• Use a cooked rotisserie chicken or prepare the shredded chicken in advance if you'd like to speed up the meal prep process even further.
• Make up a batch of the pesto in advance or use store-bought to make this recipe even more quick and easy!
• If you choose to add the cheese, use freshly grated cheese rather than pre-shredded cheese. Pre-shredded cheese contains preservatives, which are added to help prevent the shreds from clumping together in the bag. That also means they don't melt together as well when cooking. Freshly grated cheese, on the other hand, lacks those additives so for the ultimate melty cheese, opt for freshly grated.
• When making the spaghetti squash boats, fold the chicken pesto mixture in with the spaghetti squash to ensure all those flavours are evenly distributed among the spaghetti squash strands. Don’t just simply place the chicken mixture on top of the spaghetti squash and call it a day. You want the flavour to get to the bottom of the spaghetti squash boats too.

Nutrition

Calories: 485kcalCarbohydrates: 41gProtein: 23gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 53mgSodium: 755mgPotassium: 921mgFiber: 9gSugar: 17gVitamin A: 2125IUVitamin C: 24mgCalcium: 221mgIron: 3mg

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This recipe was originally posted in April 2019 but was updated in August 2020 with better photos and tips.

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