Why I Love This Recipe

If you’ve never tried spaghetti squash before, this is the recipe I’d tell you to start with. The roasted squash becomes the perfect base for juicy pesto chicken and plenty of melty cheddar, giving you all the cozy comfort of a baked pasta dish with a fresh twist. This healthy pesto chicken spaghetti squash bake is simple enough for a weeknight, incredibly satisfying, and one of those recipes that always surprises people with just how good spaghetti squash can be.

Enjoying The Leftovers

I actually look forward to the leftovers of this one because it’s just as easy to reheat for lunch the next day as it is to make for dinner.

Storing:

Store the pesto chicken spaghetti squash in an airtight container in the refrigerator for up to 4 days.

Reheating:

Reheat in the microwave in 30 to 60 second intervals or warm in a 350°F oven until heated through. If you’d like, add a little extra pesto or a sprinkle of cheddar before serving for even more flavor.

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Pesto Spaghetti Squash Bowls

Enjoy a healthy Pesto Chicken Spaghetti Squash made with tender chicken, roasted spaghetti squash, and flavorful pesto, topped with melted cheddar cheese for a low-carb, high-protein comfort meal.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
US M
Servings 4

Ingredients

  • 1 large spaghetti squash
  • 1/2 cup pesto
  • 1 lb chicken thighs
  • 1/2 cup sharp cheddar cheese
  • 1 tbsp olive oil
US – M

Instructions

  • Preheat oven to 400℉
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and bake for 45–55 minutes, or until the flesh is tender and easily shreds into spaghetti-like strands with a fork.
  • While the squash is baking, cut the chicken into bite-sized cubes. Season with salt, pepper, and garlic powder.
  • Heat a large skillet over medium-high heat and cook the chicken for 8-10 minutes, stirring occasionally, until fully cooked. Stir in a generous spoonful of pesto and toss until the chicken is evenly coated.
  • Once the spaghetti squash is done, use a fork to gently fluff the strands while leaving them in the shells. Divide the pesto chicken between each squash half, then spread a couple more tablespoons of pesto over the top. Sprinkle with freshly grated sharp cheddar cheese.
  • Return the stuffed squash to the 400°F oven for 5-8 minutes, or until the cheese is melted and bubbly. Serve warm and enjoy!

Equipment

large baking sheet
cheese grater
cutting board
saute pan

Nutrition Per Serving

Calories: 532kcal | Carbohydrates: 20g | Protein: 25g | Fat: 40g | Fiber: 4g | Calcium: 214mg | Iron: 2mg