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Pesto Chicken Spaghetti Squash

Delicious Pesto Chicken Spaghetti Squash for Healthy Dinners

This Pesto Chicken Spaghetti Squash is a delightful low-carb dinner, perfect for meal prep and packed with flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium-to-large Spaghetti Squash Choose one for a hearty base
For the Filling
  • 2 cups Shredded Chicken Use cooked, shredded chicken; rotisserie is a time-saver
  • 1 cup Homemade Pesto Fresh pesto elevates flavor
  • 1 cup Halved Cherry Tomatoes Add burst of freshness
For Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking dish
  • Food Processor
  • Microwave

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Microwave the halves cut-side down for 5-10 minutes.
  3. Place the prepared squash halves cut-side down in a baking dish and bake for 35-45 minutes.
  4. Prepare your shredded chicken; boil it or shred pre-cooked rotisserie chicken.
  5. In a food processor, blend together the fresh ingredients for the homemade pesto until mostly smooth.
  6. In a medium-sized bowl, mix your shredded chicken with the pesto and halved cherry tomatoes.
  7. Fluff the cooked spaghetti squash strands with a fork, season with salt and pepper.
  8. Distribute the chicken-pesto mixture into each half of the squash.
  9. Return the filled squash halves to the oven for an additional 20 minutes.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

For meal prep, store leftovers in an airtight container for up to 4 days. The filling can be frozen without toppings for up to 3 months.

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