Pesto Chicken Stuffed Spaghetti Squash in the Oven Recipe

Pesto Chicken Stuffed Spaghetti Squash in the Oven is the definition of cozy comfort food meets fresh, Italian-inspired flavors! Tender bites of chicken, sweet roasted spaghetti squash, and a creamy, cheesy pesto filling all broiled to gooey perfection—trust me, this is the kind of healthy weeknight dinner you’ll crave again and again.

Ingredients You’ll Need

This ingredient list is short, sweet, and full of flavor! Every item here has a purpose: together, they create that signature blend of luscious pesto, savory chicken, tender squash, and bright veggies that make Pesto Chicken Stuffed Spaghetti Squash in the Oven truly irresistible.

• 2 small Roasted Spaghetti Squash, halved: These golden squash create the “bowls” and add subtle sweetness with every bite—plus, they’re naturally gluten-free!
• 1 1/2 pounds Chicken Tenders, 1-inch cubed: Chicken tenders stay juicy and tender after roasting—perfect for absorbing all that pesto goodness.
• 1 large Sweet Onion, chopped: Adds a gentle sweetness and depth, balancing the punchy flavors of the pesto and garlic.
• 8 large Garlic Cloves, minced: Yes, eight! Garlic gives bold aroma and Italian soul to the dish.
• 7 tablespoons Basil Pesto: The heart and soul here—choose a high-quality pesto made with extra virgin olive oil for unforgettable flavor.
• 1 1/2 cups Parmesan Cheese, freshly grated (divided): Freshly grated cheese melts better and gives a nutty, umami richness. Skip the pre-shredded stuff!
• 3 cups Fresh Baby Spinach: Adds color, extra nutrients, and a touch of earthiness that plays so well with the pesto.
• 2 cups Grape Tomatoes, halved: These juicy little gems burst with bright acidity and color.
• Olive Oil, Salt, and Pepper: The basics for sautéing and seasoning to let every flavor shine.

Variations

One of my favorite things about Pesto Chicken Stuffed Spaghetti Squash in the Oven is how easy it is to tweak for your mood, what’s in your fridge, or your dietary needs. Here are a few ways to make this recipe your own, so every dinner feels fresh and new.

• Dairy-Free Option: Swap the parmesan for a plant-based cheese or nutritional yeast—still creamy, still rich, and 100% dairy-free!
• Vegetarian Twist: Skip the chicken and double up on mushrooms or cannellini beans for a protein boost and hearty texture.
• Add a Crunch: Sprinkle toasted pine nuts or chopped walnuts on top just before serving for extra texture and flavor.
• Spicy Kick: Add a pinch of red pepper flakes to the filling for a subtle heat that pairs beautifully with the basil and cheese.

How to Make Pesto Chicken Stuffed Spaghetti Squash in the Oven

Step 1: Roast the Spaghetti Squash

First things first—get those spaghetti squash roasted! Slice them in half, scoop out the seeds, brush with a little olive oil, and roast cut-side down until the flesh is tender and strands easily pull away with a fork. This will take a bit of time but sets the stage for that iconic “spaghetti” texture that holds all the savory filling.

Step 2: Sauté the Chicken

Grab a large skillet and heat some olive oil over medium-high. Add your cubed chicken tenders, season with salt and pepper, and sauté until just cooked through—think juicy, golden, and not a second overdone. Transfer to a bowl and keep warm under foil.

Step 3: Build the Flavor Base

Reduce the skillet heat to medium, add a splash more olive oil, then toss in your chopped onion. Let it get tender and take on a little char—it adds such a delicious, slightly smoky sweetness. Stir in all that minced garlic and cook just until fragrant (about 30 seconds). You’re already smelling the magic!

Step 4: Combine the Filling

Return the chicken to the skillet, then add basil pesto, fresh spinach, halved grape tomatoes, and some of the parmesan. Stir gently so everything mingles and the spinach just wilts—don’t overmix! The filling should look glossy, green, and absolutely mouthwatering.

Step 5: Stuff and Broil

Spoon the filling generously into your cozy spaghetti squash “boats.” Sprinkle with the rest of your parmesan cheese, then pop them under the broiler for a minute—just enough for those cheese bubbles to turn golden and irresistible. Dinner, done.

How to Serve Pesto Chicken Stuffed Spaghetti Squash in the Oven

Garnishes

Fresh basil leaves, a sprinkle of extra parmesan, or a crack of black pepper make beautiful final flourishes. A drizzle of good olive oil or a few toasted pine nuts on top adds even more sparkle, making your Pesto Chicken Stuffed Spaghetti Squash in the Oven truly restaurant-worthy.

Side Dishes

This dish is hearty enough on its own, but a simple green salad with lemon vinaigrette brings a crisp, refreshing contrast. Garlic bread or a basket of roasted veggies are also lovely if you’re feeding a hungry crowd!

Creative Ways to Present

Serve each stuffed squash half right inside its shell for a rustic, crowd-pleasing presentation. For dinner parties, you can scoop the strands and filling into a baking dish and broil family-style. Or try making mini versions with small squash for adorable single servings!

Make Ahead and Storage

Storing Leftovers

Let your pesto chicken stuffed squash cool completely, then transfer to an airtight container. They keep perfectly in the fridge for up to four days, and are fabulous for meal prep or next-day lunches.

Freezing

You can freeze stuffed squash halves (tightly wrapped) for up to two months. Thaw overnight in the refrigerator for best texture, though be mindful that the veggies may release a little extra moisture when reheated.

Reheating

To reheat, simply pop the stuffed squash in a 375°F oven for 10–15 minutes, or until warmed through. The filling becomes delightfully creamy and bubbly all over again—just like it’s freshly made!

FAQs

Final Thoughts

If you’re looking for a feel-good dinner that’s as fun to make as it is to eat, give Pesto Chicken Stuffed Spaghetti Squash in the Oven a try. It’s easy, vibrant, and seriously satisfying—just the right mix of comfort and fresh flavor. I can’t wait to hear how it turns out in your kitchen!

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