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
Scale
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.
