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4 from 2 votes
Pesto Chicken Stuffed Spaghetti Squash
Pesto Chicken Stuffed Spaghetti Squash
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins

This pesto chicken stuffed spaghetti squash is so loaded with flavor and low carb! It's perfect for a healthy, satisfying dinner.

Course: Main Course
Keyword: Pesto Chicken Stuffed Spaghetti Squash, Spaghetti Squash
Servings: 4
Calories: 448 kcal
Author: Jeanie and Lulu's Kitchen
  • 2 whole spaghetti squash
  • olive oil as needed
  • salt as needed
  • freshly cracked black pepper as needed
  • dried parsley
  • garlic powder as needed
  • 1 dash olive oil
  • 4 ounces white mushrooms thinly sliced
  • 1 jar sun-dried tomatoes 10 ounce size, drained and coarsely chopped
  • 1 pound boneless skinless chicken diced into small cubes
  • 1 pinch salt
  • 1 pinch freshly cracked black pepper
  • 1 pinch garlic powder
  • 1 pinch dried parsley
  • 1 cup basil pesto sauce either homemade or jarred
  • 1/4 cup grated parmesan cheese divided
  1. First, prepare the squash. Pre-heat the oven to 400 and line a sheet tray with a silicone mat or aluminum foil. Cut each of the spaghetti squash in half lengthwise to have 4 little boats. Scrape the seeds out of each half. Then drizzle the flesh in each half generously with olive oil, followed by generous pinches of the salt, pepper, garlic powder and dried parsley. roast the squash for 45 minutes to make it tender and shreddable.
  2. While it cooks, prepare the filling. Heat the olive oil in a large, deep skillet over medium high heat. Add the mushrooms and sun-dried tomatoes and let them become fragrant for 2-3 minutes. Then add the chicken and let it completely cook while you stir it well. While the chicken cooks, season the entire mixture with the salt, pepper, garlic powder and dried parsley. Once the chicken is cooked through, add the pesto sauce and let it all gently simmer together on low for 5 minutes. Take it off of the heat and set it aside.
  3. When the squash is done, take it out and reduce the oven temperature to 350. Use a fork to completely shred the flesh of the squash into tender "spaghetti", leaving it in its shell. Divide the chicken mixture evenly among the squash boats and stuff them well. Finally, top each stuffed squash with a tablespoon of the parmesan cheese. Put it back into the oven to meld together for 6-8 minutes. Serve immediately and enjoy!
Nutrition Facts
Pesto Chicken Stuffed Spaghetti Squash
Amount Per Serving (1 stuffed squash half)
Calories 448 Calories from Fat 204
% Daily Value*
Fat 22.7g35%
Saturated Fat 6.8g43%
Cholesterol 92mg31%
Sodium 1304mg57%
Potassium 454mg13%
Carbohydrates 32.6g11%
Fiber 6.6g28%
Sugar 8.9g10%
Protein 42.1g84%
Calcium 340mg34%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.