If you’re craving a meal that’s bursting with fresh flavors yet cozy and satisfying, this Pesto Chicken Stuffed Spaghetti Squash Recipe is an absolute winner. Imagine tender spaghetti squash strands mingling with herby pesto, juicy roasted cherry tomatoes, savory Italian-seasoned chicken, and gooey melted mozzarella — all baked to perfection in the squash bowl itself. It’s a colorful, nutritious, and downright delicious dish that makes eating healthy feel like a special occasion, perfect for dinner any night of the week.
Ingredients You’ll Need
These ingredients might look simple at first glance, but each one plays a key role in building the fantastic layers of texture and flavor that make this recipe shine. From the earthy spaghetti squash to the vibrant cherry tomatoes, every part contributes something special.
- 1 large spaghetti squash (about 3 to 4 pounds): This vegetable acts as the perfect low-carb pasta substitute with its naturally stringy texture.
- 4 tablespoons olive oil (divided): Adds richness and helps roast the veggies to caramelized perfection.
- 2 ½ teaspoons salt (divided): Essential for bringing out the natural flavors in the squash, chicken, and tomatoes.
- 1 ¼ teaspoons black pepper (divided): Provides a gentle peppery warmth that rounds out the herbs and pesto.
- 1 ¼ pounds chicken breasts: Tender and juicy protein, seasoned and cooked just right to keep the dish satisfying.
- 1 tablespoon Italian seasoning: A fragrant mix of herbs that infuses the chicken with a classic, comforting flavor.
- 1 pint cherry tomatoes: Roasted until they soften and blister, they add a sweet and tangy burst to every bite.
- ½ cup prepared pesto sauce (divided): A bright, herbaceous sauce that ties all the ingredients together with its nutty basil goodness.
- 8 ounces fresh mozzarella cheese (shredded or cubed): Melts over the top for a creamy, stretchy finish that’s pure indulgence.
- Fresh parsley or basil (chopped, optional): Adds a pop of color and fresh herbal notes when sprinkled on top just before serving.
How to Make Pesto Chicken Stuffed Spaghetti Squash Recipe
Step 1: Preheat and Prepare the Squash
Start by heating your oven to 425°F. While it warms up, slice the spaghetti squash in half lengthwise and scoop out all the seeds. Drizzle one tablespoon of olive oil on the cut sides and sprinkle each with a little salt and pepper. Place the squash halves cut-side down on a parchment-lined baking sheet to roast, which helps soften the squash and encourages caramelization around the edges.
Step 2: Roast Cherry Tomatoes with the Squash
Next, toss your cherry tomatoes in one tablespoon of olive oil, salt, and pepper. After the squash has baked for 30 to 40 minutes, add the tomatoes around it on the baking sheet for an additional 15 to 20 minutes. This extra roasting helps the tomatoes blister and deepen in flavor without becoming mushy, creating a lovely contrast in texture.
Step 3: Pound and Season the Chicken
While your veggies roast, prepare the chicken by placing the breasts between plastic wrap and pounding them to about one inch thick. This ensures even cooking and tenderness. Season both sides generously with Italian seasoning, salt, and pepper to bring out that quintessential Mediterranean flair.
Step 4: Sear the Chicken to Juicy Perfection
Using the remaining olive oil, heat a skillet over medium-high heat and cook the chicken in a single layer. Allow it to brown nicely on each side, which should take around six to seven minutes. Once cooked through and the internal temperature hits 165°F, let it rest for a bit before dicing into bite-sized pieces. This step locks in juices for moist, flavorful bites.
Step 5: Fluff the Spaghetti Squash Strands
After your squash has cooled enough to handle, flip the halves cut-side up and use a fork to scrape out the strands, pulling them gently away from the firm skin. These strands are mild in flavor and the perfect base to carry the other vibrant ingredients.
Step 6: Combine and Broil
Mix the pesto sauce, cubed chicken, roasted tomatoes, and mozzarella cheese with the fluffy squash strands. Fill your squash halves generously and place them under the broiler for about 4 to 5 minutes. Watch closely as the mozzarella turns golden and bubbly—that’s when you know it’s done and ready to wow everyone at the table.
How to Serve Pesto Chicken Stuffed Spaghetti Squash Recipe
Garnishes
Fresh herbs like basil or parsley brighten this dish beautifully. Sprinkle chopped greens on top right before serving for a vibrant pop of color and herbal freshness that perfectly offsets the richness of the cheese and pesto.
Side Dishes
This Pesto Chicken Stuffed Spaghetti Squash Recipe is already a complete meal, but it pairs wonderfully with a crisp green salad or a side of roasted asparagus for extra texture and nutrients. Light, lemony vinaigrettes work particularly well to balance the indulgence of the dish.
Creative Ways to Present
Serve the stuffed squash halves on rustic wooden boards or colorful plates to showcase their natural beauty. For a fun twist, you can also scoop the filling into small bowls as a pasta-like dish or even stuff individual bell peppers for mini servings with the same delicious ingredients.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator. The flavors tend to meld even more after a day, making for an equally tasty second meal.
Freezing
You can freeze the stuffed squash, but to maintain the best texture, freeze the filling separately from the roasted squash shells. Thaw overnight in the fridge and then reheat gently to avoid sogginess.
Reheating
Reheat leftovers in the oven at 350°F to help the cheese melt again and retain that lovely baked texture. Microwaving works in a pinch, but the oven method is best for preserving the dish’s delicious appeal.
FAQs
Can I use a different type of squash?
While spaghetti squash has that signature stringy texture perfect for this recipe, you could try butternut or acorn squash for a softer, sweeter alternative, though the texture will be quite different.
Is this recipe gluten-free?
Yes! The spaghetti squash replaces traditional pasta, making this Pesto Chicken Stuffed Spaghetti Squash Recipe naturally gluten-free and suitable for those avoiding gluten.
Can I make homemade pesto for this dish?
Absolutely! Fresh pesto adds an extra burst of flavor. Feel free to blend fresh basil, pine nuts, Parmesan, garlic, and olive oil for an authentic touch.
What’s the best way to cook the chicken if I’m short on time?
Grilling or using pre-cooked rotisserie chicken can speed things up. Just toss it with pesto and the other ingredients to maintain those lovely flavors.
Can I add other vegetables to the stuffing?
Definitely! Sautéed mushrooms, spinach, or zucchini would make great additions and boost the veggie power of the dish.
Final Thoughts
This Pesto Chicken Stuffed Spaghetti Squash Recipe feels like a comforting embrace on a plate. It balances healthy ingredients with layered flavors and textures that make every bite exciting. Try this recipe soon—you might just find yourself making it a weeknight favorite or sharing it proudly with friends and family who will fall in love with it as much as you have.
Print
Pesto Chicken Stuffed Spaghetti Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Pesto Chicken Stuffed Spaghetti Squash recipe is a flavorful and healthy meal that combines tender roasted spaghetti squash with seasoned chicken, blistered cherry tomatoes, fresh pesto, and melted mozzarella cheese. Baked and finished under the broiler for a golden cheesy top, this dish is perfect for a wholesome dinner that feels indulgent yet light.
Ingredients
Squash and Vegetables
- 1 large spaghetti squash (about 3 to 4 pounds)
- 1 pint cherry tomatoes
- 4 tablespoons olive oil (divided)
- 2 ½ teaspoons salt (divided)
- 1 ¼ teaspoons black pepper (divided)
Chicken
- 1 ¼ pounds chicken breasts
- 1 tablespoon Italian seasoning
Other
- ½ cup prepared pesto sauce (divided)
- 8 ounces fresh mozzarella cheese (shredded or cubed)
- Fresh parsley or basil (chopped, optional)
Instructions
- Preheat oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper to prepare for roasting the squash and tomatoes.
- Cut and roast squash: Cut the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides, rubbing it in, then season with 1 teaspoon salt and ½ teaspoon black pepper. Place the halves cut-side down on the prepared baking sheet and bake for 30-40 minutes until the edges begin to brown and the squash is tender.
- Add cherry tomatoes: Toss the cherry tomatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl. Add the tomatoes around the squash on the baking sheet and return to the oven for another 15-20 minutes until the tomatoes soften and blister slightly. Remove from the oven and let cool for 10-15 minutes.
- Pound and season chicken: Place the chicken breasts on a cutting board and cover with plastic wrap. Pound the chicken to an even thickness of about 1 inch using a meat mallet. Season both sides with Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.
- Cook the chicken: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken breasts in a single layer for 6-7 minutes per side until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before cutting into bite-sized cubes.
- Fluff the spaghetti squash: Flip the roasted squash halves cut-side up and use a fork to scrape and fluff the squash strands, pulling them from the skin to create spaghetti-like threads.
- Fill squash: Divide the pesto sauce between the squash halves, then add the cooked chicken, roasted cherry tomatoes, and mozzarella cheese. Toss gently to combine all ingredients evenly within each squash half.
- Broil to finish: Place the stuffed spaghetti squash halves under the broiler for 4-5 minutes, or until the cheese melts and turns slightly golden and bubbly.
- Serve: Remove from the oven and garnish with fresh chopped basil or parsley if desired. Serve immediately while hot.
Notes
- For a milder dish, use less Italian seasoning on the chicken or substitute with your preferred herbs.
- If you don’t have pesto sauce, you can make a quick homemade version using basil, garlic, pine nuts, Parmesan, and olive oil.
- Be careful when broiling; keep a close eye to prevent the cheese from burning.
- Leftovers can be refrigerated up to 3 days and reheated gently in the oven or microwave.
- For extra veggies, consider adding sautéed spinach or roasted bell peppers to the filling.
