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Chicken stuffed spaghetti squash is taken to a whole new level in this easy recipe. It is stuffed with veggies and flavored with pesto for a healthy dinner. 230 calories and 5 Weight Watchers Freestyles SP
Pesto Chicken Stuffed Spaghetti Squash Recipe
If there is one vegetable that likes to dress up in 100 different outfits, spaghetti squash is it. It is a vegetable just begging for a metaphor. Its earthy side comes out when dressed in apples and toasted pecans. Its fiesta-loving self is revealed when mixed with black beans and corn, stuffed enchilada-style. When it's feeling sassy, out comes the puttanesca sauce.
Spaghetti squash is versatile, healthy and can easily be served as a side or main dish. As good as it is when served with a ladleful of tomato sauce and a sprinkle of Parmesan cheese, it can become something much more interesting when mixed with different sauces, vinaigrettes and various mix-ins.
Tips for this Pesto Chicken Stuffed Spaghetti Squash:
- In this spaghetti squash recipe, I chose to cook the spaghetti squash in the microwave because it's so much quicker and does the job well. Feel free to roast it, if you prefer.
- Once the squash is cooked, let it rest until cool enough to handle. You'll be cutting it in half lengthwise. If it's still a little too warm, use a kitchen towel or potholder to protect your hands.
- Once cut in half, scoop out and discard the seeds.
- Next, use a fork to twist and scrape out the strands, transferring them to a bowl as you go.
- Stir the chicken, pesto and red bell pepper into the spaghetti squash, then divide the mixture into the squash shells. I often use store-bought basil for convenience, but homemade would be even better!
- Last step...sprinkle the Parmesan cheese over top, place the stuffed squash halves on a baking sheet and place under the broiler for a couple of minutes. Ready to serve!
Other healthy spaghetti squash recipes:
Greek Chicken Spaghetti Squash Skillet {Cookin' Canuck}
Shrimp Scampi Spaghetti Squash {Cookin' Canuck}
Spaghetti Squash Low-Carb Taco Bowl {Kalyn's Kitchen}
Spaghetti Squash & Pork Stir Fry {Fox and Briar}
Printable Recipe
Pesto Chicken Stuffed Spaghetti Squash
Chicken stuffed spaghetti squash is taken to a whole new level in this easy recipe. It is stuffed with veggies and flavored with pesto for a healthy dinner. 230 calories and 5 Weight Watchers Freestyles SP
4.70 from 10 votes
Print Pin Rate
Course: Entrees
Cuisine: Italian
Keyword: Gluten Free
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 Servings
Calories: 229.5kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 2 small 2 lb. each spaghetti squash
- 2 teaspoons olive oil divided
- 2 skinless boneless chicken breast, cut into ¾ –inch pieces
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ onion chopped
- 1 red bell pepper diced
- 6 tablespoons basil pesto
- ¼ cup grated Parmesan cheese
- 2 tablespoons minced flat-leaf parsley
Instructions
Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 15 minutes, turning the squash halfway through cooking.
Before handling let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers.
Using a fork, twist out strand of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.
Preheat the broiler.
Heat 1 tablespoon of the olive oil in a large nonstick skillet set over medium-high heat. Add the chicken, salt and pepper, and cook until the chicken is cooked through. Transfer the chicken to a bowl.
Turn the heat to medium and heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook until just tender, about 2 minutes.
Stir in the spaghetti squash strands, chicken and pesto, and cook until heated through, about 1 minute.
Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Parmesan cheese.
Place the stuffed spaghetti squash onto a baking sheet and place under the broiler. Cook until the cheese is melted, 1 to 2 minutes.
Sprinkle with parsley and serve.
Notes
Weight Watchers Points:5 (Freestyles SmartPoints), 6 (Points+)
Nutrition
Serving: 1Stuffed Squash Half | Calories: 229.5kcal | Carbohydrates: 18.7g | Protein: 5.9g | Fat: 15.6g | Saturated Fat: 2.8g | Cholesterol: 6mg | Sodium: 373.9mg | Fiber: 4.2g | Sugar: 6.8g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
This post was originally published on September 8, 2015, and has been updated.
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
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Reader Interactions
Comments
kitcheniest
we’ve made this three times in the last few weeks. Fantastic!!!
Yesterday my husband asked me how he could find the Carrots and Peas? Blog? Lol
We love your site! ThanksReply
Frances
Excellent and a favorite that I will repeat. My favorite spaghetti squash recipe.Reply
Frances
Excellent , a favorite Spaghetti squash recipe. Will make this often i put this in individual casserole dishes and cut back on cheese and pesto to keep calories minimal but it felt like it was lacking nothing.. Everyone loved it.Reply
Meghan \ Fox and Briar
I feel the same way about spaghetti squash! I love it. And chicken and pesto is SUCH a good combo!Reply
Mellissa
We had this for dinner last night and will be making it again. I had no idea that spaghetti squash could taste so good.Reply
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