Description
Looking for a healthy and satisfying dinner? This Pesto Chicken Stuffed Spaghetti Squash is a delightful, low-carb meal that brings together the savory goodness of chicken and the aromatic flavors of pesto. Perfect for a weeknight dinner or meal prep, this dish is easy to make and sure to impress. With its vibrant colors and rich taste, it’s an excellent option for both casual meals and special occasions.
Ingredients
Scale
- 2 small spaghetti squash
- 2 cups shredded chicken
- 1 batch homemade pesto (or 1 cup store-bought)
- 1.5 cups halved cherry tomatoes
- Salt and pepper to taste
- Shredded mozzarella or parmesan cheese (optional)
Instructions
- Preheat oven to 375°F.
- Cut spaghetti squash in half lengthwise and remove seeds. Optionally microwave for easier cutting.
- Place squash halves face down in a baking dish and bake for 35-45 minutes until tender.
- While baking, prepare shredded chicken using your preferred method.
- Blend ingredients for homemade pesto in a food processor until smooth, or use store-bought.
- Combine shredded chicken with pesto and fold in cherry tomatoes.
- Fluff cooked spaghetti squash strands with a fork, season with salt and pepper.
- Fill each half with the chicken-pesto mixture, sprinkle cheese if desired.
- Bake again for an additional 20 minutes until warmed through.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg