Description
Looking for a healthy and delicious dinner option? Try this Pesto Chicken Stuffed Spaghetti Squash! This vibrant dish features tender spaghetti squash filled with juicy shredded chicken, fresh pesto, and cherry tomatoes, creating a satisfying meal that’s low in carbs and bursting with flavor. Perfect for meal prep, casual family dinners, or elegant gatherings, it’s a versatile choice that caters to various dietary preferences, including gluten-free and paleo diets. Enjoy the delightful blend of savory flavors while keeping your meals light and nutritious!
Ingredients
Scale
- 2 small spaghetti squash
- 2 cups shredded chicken
- 1 batch homemade pesto (or 1 cup store-bought)
- 1 ½ cups halved cherry tomatoes
- Salt and pepper to taste
- Shredded mozzarella or parmesan cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Halve each spaghetti squash lengthwise and remove seeds. If needed, microwave for 5-10 minutes to soften.
- Place squash halves face down in a baking dish and roast for 35-45 minutes until tender.
- While squashes are baking, prepare shredded chicken using your preferred method.
- Blend homemade pesto in a food processor or use store-bought.
- In a bowl, combine shredded chicken with pesto and cherry tomatoes; season with salt and pepper.
- Once cooked, fluff the spaghetti strands with a fork and season.
- Fill each squash half with the chicken mixture, topping with cheese if desired.
- Return to the oven for an additional 20 minutes until warmed through.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg