Description
Enjoy healthy Pesto Chicken Stuffed Spaghetti Squash that’s packed with flavor! Perfect for meal prep—try it today!
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)
- Optional: shredded mozzarella or parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Halve the spaghetti squash lengthwise and remove seeds.
- Place the squash cut-side down in a baking dish; bake for 35-45 minutes until tender.
- Cook shredded chicken by boiling, using an instant pot, or store-bought rotisserie chicken.
- In a food processor, blend ingredients for homemade pesto until smooth (if using store-bought, skip this step).
- Mix shredded chicken with pesto and fold in cherry tomatoes.
- Fluff the baked squash strands with a fork, season with salt and pepper.
- Stuff each squash half with the chicken-pesto mixture and top with cheese if desired.
- Bake for an additional 20 minutes until warmed through.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 stuffed half (approx. 280g)
- Calories: 360
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg