Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked, shredded chicken
- 1/2 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
- Step 2: Drizzle the inside of each half with olive oil, then season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Step 3: Roast the spaghetti squash in the preheated oven for about 30-40 minutes, or until the flesh is tender and can easily be shredded with a fork.
- Step 4: While the squash is roasting, in a mixing bowl, combine the cooked shredded chicken with pesto sauce, halved cherry tomatoes, mozzarella cheese, and Parmesan cheese. Mix well until everything is evenly coated.
- Step 5: Once the spaghetti squash is done roasting, remove it from the oven and let it cool slightly. Use a fork to shred the flesh into spaghetti-like strands. Add the shredded squash to the chicken mixture and stir until well combined.
- Step 6: Spoon the pesto chicken mixture back into each half of the spaghetti squash. Return them to the oven and bake for an additional 10 minutes until heated through and slightly golden on top.
- Step 7: Remove from the oven, garnish with fresh basil leaves if desired, and serve warm. Enjoy your delicious Pesto Chicken Stuffed Spaghetti Squash!
Notes
- For storage, keep any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness. To reheat, simply place the stuffed squash halves in the microwave for 2-3 minutes or until heated through, adding a sprinkle of cheese on top for extra gooeyness if desired. For an extra touch when serving, drizzle a bit of balsamic glaze over the stuffed squash to enhance the flavors and add a delightful presentation. As a chef's tip, feel free to customize your filling by adding other veggies like spinach or bell peppers for added nutrition and color!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half spaghetti squash
- Calories: 350
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 3g