Description
Delicious and wholesome Pesto Chicken Stuffed Spaghetti Squash in the Oven is a flavorful dish that beautifully combines the freshness of basil pesto, tender chicken, and the mild sweetness of spaghetti squash. This recipe is a perfect balance of flavors and textures, making it a satisfying meal for any occasion.
Ingredients
Units
Scale
For the Stuffed Squash:
- 2 small Roasted Spaghetti Squash, halved
For the Pesto Chicken Filling:
- 1 1/2 pound Chicken Tenders, 1-inch cubed
- 1 large Sweet Onion, chopped
- 8 large Garlic Cloves, minced
- 7 tablespoons Basil Pesto
- 1 1/2 cups Parmesan Cheese, freshly grated (divided)
- 3 cups Fresh Baby Spinach
- 2 cups Grape Tomatoes, halved
Instructions
- Prepare the Pesto Chicken Filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add cubed chicken tenders, season with salt and pepper, and cook for 4-5 minutes until no longer pink. Remove the chicken and set aside.
- Sauté the Onion and Garlic: In the same skillet, heat another tablespoon of olive oil. Sauté chopped sweet onion until tender, then add minced garlic and sauté for 30 seconds.
- Combine Ingredients: Return the chicken to the skillet. Add grated parmesan cheese, basil pesto, spinach, and grape tomatoes. Mix gently until combined.
- Stuff the Squash: Spoon the pesto chicken mixture into the spaghetti squash shells. Top with the remaining parmesan cheese.
- Broil: Place the stuffed squash under the broiler for a minute until the cheese melts.
- Serve: Serve warm and enjoy!
Notes
- I chose tenders instead of strips for the reason that the name implies – ‘tenders.’ Chicken strips are slightly tougher but honestly, you could use any type of chicken that you have in your freezer.
- I choose pesto that is made with extra virgin olive oil. It’s healthier than say sunflower or canola oil. You may spend a little bit more, but in my opinion, it is well worth the cost.
- When buying this parmesan cheese, it’s best not to grab a bag that is already grated. Parmesan cheese is best grated right before including in the recipe. And please, whatever you do, don’t reach for the powdery green can.
- Cutting and roasting the spaghetti squash is the most time-consuming portion of this recipe. Here you’ll find my post on ‘How to Roast Spaghetti Squash’ where I give tips on cutting, roasting the squash, and fluffing the strands.
- These Pesto Chicken Stuffed Squash can be stored in an airtight container after they have cooled completely. They should be consumed within three or four days after preparation.
- To reheat, bake the stuffed squash bowls in a 375°F oven for 10 or 15 minutes or until the middle of the filling is heated.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg
