Description
Looking for a healthy and satisfying dinner option? Try this Pesto Chicken Stuffed Spaghetti Squash, a delightful blend of flavors that’s both gluten-free and paleo-friendly. This dish showcases the rich taste of homemade pesto paired with tender shredded chicken, making it an excellent choice for meal prep or a cozy family dinner. With just 10 minutes of prep time, you can enjoy a light yet filling meal that’s lower in carbs than traditional pasta dishes. Customize it to your liking by swapping ingredients or adding your favorite cheeses. Whether you’re cooking for yourself or hosting friends, this recipe will impress everyone at the table.
Ingredients
Scale
- 2 small spaghetti squash
- 2 cups shredded chicken (cooked)
- 1 cup pesto (homemade or store-bought)
- 1.5 cups cherry tomatoes (halved)
- Salt and pepper (to taste)
- Optional: Shredded mozzarella or parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Cut spaghetti squash in half lengthwise, remove seeds, and place cut-side down in a baking dish.
- Bake for 35-45 minutes until strands are easily fluffed with a fork.
- While the squash bakes, prepare shredded chicken and combine it with pesto and halved cherry tomatoes in a bowl.
- Once baked, fluff spaghetti squash strands with a fork, season with salt and pepper, then fill each half with the chicken mixture.
- Optional: Top with cheese before returning to the oven for an additional 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed spaghetti squash half (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg