Pesto Chicken Stuffed Spaghetti Squash

$- 1 medium spaghetti squash - 1 cup cooked chicken, shredded - 1/2 cup basil pesto - 1/2 cup cherry tomatoes, halved - 1/4 cup mozzarella cheese, shredded - 1/4 cup Parmesan cheese, grated - 2 tablespoons olive oil - Salt and pepper, to taste - Fresh basil leaves for garnish Gather these ingredients for a delicious meal. The spaghetti squash serves as a tasty base. Shredded chicken adds protein and pairs well with basil pesto. Cherry tomatoes add freshness, while mozzarella and Parmesan bring creaminess. Olive oil, salt, and pepper enhance the flavors. Fresh basil leaves provide a lovely touch before serving. {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - Prepare a baking sheet with parchment paper. - Slice the spaghetti squash in half lengthwise. - Scoop out the seeds with a spoon. - Brush the insides with olive oil. - Season with salt and pepper to taste. - In a bowl, mix shredded chicken with basil pesto. - Add in the halved cherry tomatoes. - Stir in shredded mozzarella and grated Parmesan cheese. - After roasting, use a fork to scrape out the squash and create strands. - Fill each squash half with the chicken and pesto mixture. - Place the stuffed squash back in the oven. - Bake until the cheese is melted and bubbly, about 10-15 minutes. - Let sit for a few minutes before serving. To roast spaghetti squash perfectly, start by cutting it in half. Use a sharp knife for a clean cut. Scoop out the seeds with a spoon. Brush the insides with olive oil. Season with salt and pepper for extra flavor. Roast the squash cut side down. Bake at 400°F (200°C) for 30-40 minutes. Check for tenderness by poking it with a fork. It is done when the flesh is soft. You can adjust the filling to suit your taste. Add more or less pesto based on your preference. For a different twist, try using goat cheese or feta instead of mozzarella. You can also mix in other proteins like turkey or tofu. If you want more veggies, add spinach or bell peppers. They give extra flavor and color. Pair your stuffed squash with a fresh salad. A simple green salad works well. You can also serve it with garlic bread on the side. For a rustic look, place the stuffed squash on a wooden board. Drizzle extra pesto around the plate for color. Add fresh basil leaves on top for a bright finish. Pro Tips Choose the Right Squash: Select a spaghetti squash that feels heavy for its size and has a uniform, firm skin. This indicates ripeness and better flavor. Make It Ahead: You can roast the spaghetti squash a day in advance. Just store the halves in the fridge and fill them with the chicken mixture before baking. Customize the Filling: Feel free to add other vegetables like spinach or bell peppers to the filling for extra nutrition and flavor. Garnish for Presentation: Adding a sprinkle of crushed red pepper flakes or a drizzle of balsamic glaze can elevate the dish both visually and in taste. {{image_4}} You can make this dish meat-free by using plant-based proteins. Try using chickpeas or tofu. Both options add protein and texture. You can also pack in more veggies. Spinach, zucchini, or bell peppers will taste great. Mix these into the filling for added nutrition. For a spicy kick, add red pepper flakes to the mix. They give the dish a nice heat. You can also switch up the pesto. Sun-dried tomato pesto offers a rich twist. Garlic or arugula pesto can add even more flavor. Experimenting with different pestos makes this dish fun and unique. You can prepare this meal ahead of time. Cook the spaghetti squash and store it in the fridge. Mix the filling and refrigerate it too. When ready to eat, stuff the squash and bake. You can also freeze the stuffed squash. Just defrost it overnight before baking. This dish is perfect for quick weeknight meals. To keep your pesto chicken stuffed spaghetti squash fresh, use airtight containers. If you plan to eat it soon, store it in the fridge. This method works well for short-term storage. You can also freeze it for longer storage. Just wrap the stuffed halves tightly in plastic wrap, then place them in a freezer-safe bag. This method will help keep the flavors intact. When you want to enjoy leftovers, there are a few good ways to reheat them. The best method is to bake it in the oven at 350°F (175°C). This keeps the squash tender and the cheese melty. You can also microwave it, but be sure to cover it to keep moisture in. Heat in short bursts, checking often to avoid overcooking. In the fridge, your stuffed squash lasts about 3 to 4 days. Make sure to check for any signs of spoilage before eating. If you freeze it, you can enjoy it for up to 3 months. Just label your container with the date to keep track of freshness. Cooking spaghetti squash takes about 30 to 40 minutes. Preheat your oven to 400°F (200°C). Place the squash cut side down on a lined baking sheet. Roast until the flesh is tender enough to pierce with a fork. This ensures you get that perfect spaghetti-like texture. Yes, you can use store-bought pesto. When choosing, look for fresh, quality brands. Check the ingredient list. Go for pesto with minimal preservatives and natural ingredients. A good pesto should have vibrant basil flavor and a nice balance of oil and nuts. If you want to skip chicken, there are great options. Here are some alternatives: - Cooked turkey - Shredded tofu - Chickpeas - Lentils - Tempeh These options work well with pesto and add their unique flavors. This blog post covers a delicious stuffed spaghetti squash recipe, highlighting key ingredients like chicken and pesto. I shared easy steps, tips for perfecting your dish, and variations for different tastes. You can personalize the recipe to fit your diet, whether you prefer vegetarian options or different flavors. Storing and reheating leftovers is simple, too. Experimenting with this dish can bring fun and flavor to your meals. Trust me, you'll enjoy the taste and health benefits from this recipe!$

Pesto Chicken Stuffed Spaghetti Squash

A delicious and healthy dish featuring spaghetti squash filled with shredded chicken and basil pesto.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 medium spaghetti squash
1 cup cooked chicken, shredded
1/2 cup basil pesto
1/2 cup cherry tomatoes, halved
1/4 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
Take the spaghetti squash and carefully slice it in half lengthwise. Use a spoon to scoop out the seeds and discard them. Brush the insides of each squash half with olive oil, then season with a sprinkle of salt and fresh black pepper to enhance the flavor.
Place the squash halves, cut side down, on the lined baking sheet. Roast them in the oven for about 30-40 minutes, or until the flesh is tender enough to pierce easily with a fork.
While the squash is roasting, prepare the filling. In a medium mixing bowl, combine the shredded chicken, basil pesto, halved cherry tomatoes, shredded mozzarella cheese, and grated Parmesan cheese. Mix thoroughly until all ingredients are evenly coated with the pesto.
Once the spaghetti squash is roasted, carefully remove it from the oven and allow it to cool for a few minutes. When it's safe to handle, use a fork to gently scrape the insides, creating spaghetti-like strands.
In a large mixing bowl, combine the fluffy spaghetti squash strands with the chicken and pesto mixture. Toss everything together until well incorporated for a uniform flavor.
Spoon the chicken and pesto mixture generously back into the hollowed-out squash halves, ensuring each half is filled. If desired, sprinkle any extra cheese on top for that melty finish.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Once done, remove the squash from the oven and let it sit for a few minutes to cool slightly. Before serving, garnish with freshly torn basil leaves for a vibrant touch.

Notes

Serve the stuffed squash on a wooden board for a rustic look, and drizzle some extra pesto around the plate for added color and flavor.

Keyword chicken, healthy, pesto, spaghetti squash, stuffed