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Pesto Chicken Stuffed Spaghetti Squash
Recipe

16 INGREDIENTS • 7 STEPS • 1HR 30MINS

Pesto Chicken Stuffed Spaghetti Squash

5.0
3 ratings
Spaghetti Squash is an absolutely fantastic, lower-carb substitute for pasta. Pair it with some amazing pesto chicken and it was a match made in heaven!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Spaghetti Squash is an absolutely fantastic, lower-carb substitute for pasta. Pair it with some amazing pesto chicken and it was a match made in heaven!
1HR 30MINS
Total Time
$20.38
Cost Per Serving
Ingredients
Servings
4
US / Metric
Squash
Spaghetti Squash
2
Spaghetti Squash
Olive Oil
as needed
Salt
to taste
Dried Parsley
to taste
Garlic Powder
to taste
McCormick® Garlic Powder
Filling
Olive Oil
1 dash
White Mushroom
1 cup
White Mushroom, thinly sliced
Sun-Dried Tomatoes
1 jar
(10 oz)
Sun-Dried Tomatoes, drained, roughly chopped
Salt
1 pinch
Freshly Ground Black Pepper
1 pinch
Freshly Ground Black Pepper
Garlic Powder
1 pinch
McCormick® Garlic Powder
Basil Pesto
1 cup
Basil Pesto
Grated Parmesan Cheese
1/4 cup
Nutrition Per Serving
VIEW ALL
Calories
1017
Fat
35.1 g
Protein
59.1 g
Carbs
140.5 g
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Pesto Chicken Stuffed Spaghetti Squash
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C) and line a sheet tray with a silicone mat or aluminum foil.
step 2
Cut each of the Spaghetti Squash (2) in half lengthwise to form 4 little boats. Scrape the seeds out of each half. Drizzle the flesh in each half generously with Olive Oil (as needed), followed by Salt (to taste), Ground Black Pepper (to taste), McCormick® Garlic Powder (to taste), and Dried Parsley (to taste). Roast the squash for 45 minutes to make it tender and shreddable.
step 2 Cut each of the Spaghetti Squash (2) in half lengthwise to form 4 little boats. Scrape the seeds out of each half. Drizzle the flesh in each half generously with Olive Oil (as needed), followed by Salt (to taste), Ground Black Pepper (to taste), McCormick® Garlic Powder (to taste), and Dried Parsley (to taste). Roast the squash for 45 minutes to make it tender and shreddable.
step 3
Heat the Olive Oil (1 dash) in a large, deep skillet over medium high heat. Add the White White Mushroom (1 cup) and Sun-Dried Tomatoes (1 jar) and let them become fragrant for 2-3 minutes.
step 4
Add the Boneless Skinless Chicken (1 lb) and let it completely cook while you stir it well. Season the entire mixture with Salt (1 pinch), Freshly Ground Black Pepper (1 pinch), McCormick® Garlic Powder (1 pinch), and Dried Parsley (1 pinch). Once the chicken is cooked through, add the Basil Pesto (1 cup) and let it all gently simmer together on low for 5 minutes. Take it off of the heat and set it aside.
step 4 Add the Boneless Skinless Chicken (1 lb) and let it completely cook while you stir it well. Season the entire mixture with Salt (1 pinch), Freshly Ground Black Pepper (1 pinch), McCormick® Garlic Powder (1 pinch), and Dried Parsley (1 pinch). Once the chicken is cooked through, add the Basil Pesto (1 cup) and let it all gently simmer together on low for 5 minutes. Take it off of the heat and set it aside.
step 5
When the squash is done, take it out and reduce the oven temperature to 350 degrees F (180 degrees C). Use a fork to completely shred the flesh of the squash into tender "spaghetti," leaving it in its shell.
step 5 When the squash is done, take it out and reduce the oven temperature to 350 degrees F (180 degrees C). Use a fork to completely shred the flesh of the squash into tender "spaghetti," leaving it in its shell.
step 6
Divide the chicken mixture evenly among the squash boats and stuff them well. Finally, top each stuffed squash with Grated Parmesan Cheese (1/4 cup). Put it back into the oven to meld together for 6-8 minutes.
step 6 Divide the chicken mixture evenly among the squash boats and stuff them well. Finally, top each stuffed squash with Grated Parmesan Cheese (1/4 cup). Put it back into the oven to meld together for 6-8 minutes.
step 7
Serve immediately and enjoy!
step 7 Serve immediately and enjoy!
Tags
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American
Gluten-Free
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
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