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pesto-chicken-stuffed-spaghetti-squash

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4 from 1 review

Pesto Chicken Stuffed Spaghetti Squash for Two

Recipe by Danielle

Pesto, chicken, spinach, and a little greek yogurt for creamy goodness! Super healthy dinner for two! – pmp.local

  • Total Time1 hour
  • Yield2 servings 1x

Ingredients

Scale
  • 1 medium-sized spaghetti squash, cut in half lengthwise
  • non-stick cooking spray or avo oil spray
  • 1 tablespoon olive oil or avocado oil
  • 1 pound boneless skinless chicken breast, cut into small pieces
  • 2 cups packed fresh baby spinach
  • 2-3 tablespoons sun-dried tomatoes, chopped
  • 1/4 cup traditional basil pesto
  • 1/3 cup plain Greek yogurt (2% or whole)
  • 1/2 cup shredded mozzarella cheese
  • salt/pepper to season
  • fresh basil for garnish (optional)

Instructions

  1. Cook the squash: Preheat oven to 400 degrees F. Line a cooking sheet with foil. Spray both halves of the squash with non-stick cooking spray or rub with avocado oil. Season with salt and pepper. Place squash halves cut-side down and bake for 30-40 minutes. For easier cutting, use a fork to poke a few holes in a whole squash and microwave for about 4 minutes, then cut in half lengthwise and bake. Bake for 30 minutes. Remove from oven when the skin is easy to puncture with a fork.
  2. Cook chicken mixture: While the squash is in the oven, begin cooking the the chicken. Heat olive oil over medium-high heat. When hot, add chicken pieces and stir frequently until they are almost cooked through. Add spinach and sun-dried tomatoes. Cook chicken, spinach and tomato mixture for another 3-4 minutes, until spinach is cooked down. Place mixture in a large mixing bowl and set aside.
  3. Remove squash flesh: When the spaghetti squash is done, let it cool for a couple minutes, then remove the seeds and guts from both sides and discard. Run a fork through the flesh, one side at a time. Long spaghetti-like strings should appear and easily separate from the squash. As the spaghetti flesh is removed, add it to the bowl with the chicken. Leave the empty squash shells on the baking sheet for later use.
  4. Mix & stuff: Add pesto and greek yogurt to the squash and chicken mixture. Stir until thoroughly mixed. Divide the chicken squash mixture evenly between both squash shells. Top with mozzarella cheese.
  5. Bake stuffed shells: Place back in the oven for 8-10 minutes at 400 degrees. Broil 2 minutes for a cheesy golden brown top.
  6. Serve & store: Serve in the squash shell, or remove from shell and serve in a bowl. Store leftovers in airtight containers for up to 4 days.

Notes

If you are meal prepping this recipe, it is best to remove the pesto chicken spaghetti from the shell for storage. Store in the fridge for up to 4 days.

Recipe adapted from Green Chili Chicken Enchilada Stuffed Spaghetti Squash by Danae at Recipe Runner. Nutrition information estimated with My Fitness Pal.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Baked

Nutrition

  • Serving Size: one half stuffed squash
  • Calories: 583
  • Fat: 27.9g
  • Carbohydrates: 26.2g
  • Protein: 59.7g

Find it online: https://staging.projectmealplan.com/pesto-chicken-stuffed-spaghetti-squash/