Cheesy Pesto Chicken and Veggie Stuffed Spaghetti Squash

By Ellie

4 Person

60 Minutes

340 Calories

Cheesy Pesto Chicken and Veggie Stuffed Spaghetti Squash are one of our favorite ways to eat spaghetti squash! This crazy colorful recipe is easy, cheesy, and full of flavor! You will probably notice at first glance that the recipes are a bit wordy. Fear not! It’s mostly me explaining details and various prep options so you aren’t left with a ton of guesswork. The recipe itself is really easy and super customizable! It has quickly become family favorites around here!

Ingredients

1 - 2 tbsp. Fresh parsley to garnish
6 - 8 oz. Shredded cheese
Pepper
Salt
1 Medium red bell pepper
1 Extra large carrot
1 - 2 cups Chopped fresh baby spinach
1/2 cup Pesto
2 Chicken breasts
2 Medium-small spaghetti squash

Method

01

Pre-heat oven to 400 degrees F.
02

Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
03

Next, grab a lipped baking sheet or a rimmed baking dish.
04

To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil or simply place a little water inside your baking dish. Both work great!
05

Place inside a baking dish or atop rimmed, lined baking sheet [some liquid will escape] and roast face-down for 30-40 minutes, or until tender and easily pierced with a fork.
06

Cooking time will vary a bit depending on the size of your squash, and the once rock-hard exterior of the squash will be visibly softened.
07

The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner. You can also make the whole shebang one weekend and pop it in the fridge until about 30 minutes before dinnertime. Wind up with a little bit of leftover? It reheats marvelously the following day! Now let's get back to the recipe!
08

While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night's dinner. I poached mine. Chop chicken into bite-sized pieces and toss with pesto. Set aside.
09

In a small pot, heat a drizzle of olive oil to medium-high heat and sauté your bell pepper and carrot for a few minutes until tender. Next, add the spinach and pesto chicken and stir to wilt the spinach. Season with salt and pepper to taste.
10

Next, add your cheese to the hot mixture. Mix a little over half the cheese in with the chicken and veggies and save the rest for topping. To stuff the squash you can simply pile on your pesto chicken and veggies or fluff the squash first with a fork before stirring in all you yummy mix-ins so there's yummy squash in every bite!
11

Top with the rest of your grated cheese and cover the baking dish in foil, leaving a little room at the top [like a tent!] so the cheese doesn't stick. Bake at 350 degrees F for around 20-30 minutes or until hot and bubbly. Garnish with fresh parsley and/or basil leaves and dig in!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Dinner Recipes

Lunch Recipes

Spaghetti Squash Recipes

Thanksgiving Stuffing Recipes

Cheesy Pesto Chicken and Veggie Stuffed Spaghetti Squash

4.8

( By Ellie )

01 Information

Grade medium
Serving 4 servings
Calorie 340 Kcal
Prep Time 10 Mins
Cook Time 50 Mins
Total Time 60 Mins

02 Ingredients

1 - 2 tbsp. Fresh parsley to garnish

6 - 8 oz. Shredded cheese

Pepper

Salt

1 Medium red bell pepper

1 Extra large carrot

1 - 2 cups Chopped fresh baby spinach

1/2 cup Pesto

2 Chicken breasts

2 Medium-small spaghetti squash

03 Method

Step 1

Pre-heat oven to 400 degrees F.

Step 2

Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!

Step 3

Next, grab a lipped baking sheet or a rimmed baking dish.

Step 4

To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil or simply place a little water inside your baking dish. Both work great!

Step 5

Place inside a baking dish or atop rimmed, lined baking sheet [some liquid will escape] and roast face-down for 30-40 minutes, or until tender and easily pierced with a fork.

Step 6

Cooking time will vary a bit depending on the size of your squash, and the once rock-hard exterior of the squash will be visibly softened.

Step 7

The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner. You can also make the whole shebang one weekend and pop it in the fridge until about 30 minutes before dinnertime. Wind up with a little bit of leftover? It reheats marvelously the following day! Now let's get back to the recipe!

Step 8

While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night's dinner. I poached mine. Chop chicken into bite-sized pieces and toss with pesto. Set aside.

Step 9

In a small pot, heat a drizzle of olive oil to medium-high heat and sauté your bell pepper and carrot for a few minutes until tender. Next, add the spinach and pesto chicken and stir to wilt the spinach. Season with salt and pepper to taste.

Step 10

Next, add your cheese to the hot mixture. Mix a little over half the cheese in with the chicken and veggies and save the rest for topping. To stuff the squash you can simply pile on your pesto chicken and veggies or fluff the squash first with a fork before stirring in all you yummy mix-ins so there's yummy squash in every bite!

Step 11

Top with the rest of your grated cheese and cover the baking dish in foil, leaving a little room at the top [like a tent!] so the cheese doesn't stick. Bake at 350 degrees F for around 20-30 minutes or until hot and bubbly. Garnish with fresh parsley and/or basil leaves and dig in!

04 Author