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RECIPE
16 INGREDIENTS7 STEPS1hr 30min

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!
Pesto Chicken Stuffed Spaghetti Squash Recipe | SideChef
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!
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/
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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/
1hr 30min
Total Time
$20.38
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Squash

2
Spaghetti Squash
to taste
to taste
to taste
to taste
Garlic Powder

Filling

1 dash
1 cup
White Mushrooms , thinly sliced
1 jar
(10 oz)
Sun-Dried Tomatoes , drained, roughly chopped
1 pinch
1 pinch
Freshly Ground Black Pepper
1 pinch
Garlic Powder
1 cup
Basil Pesto
1/4 cup
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Nutrition Per Serving

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CALORIES
1017
FAT
35.1 g
PROTEIN
59.1 g
CARBS
140.5 g

Cooking Instructions

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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 (to taste) , followed by Salt (to taste) , Ground Black Pepper (to taste) , 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 Mushrooms (1 cup) and Sun-Dried Tomatoes (1 jar) and let them become fragrant for 2-3 minutes.
Step 4
Add the Tyson® Chicken Breasts (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) , 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 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!
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Nutrition Per Serving
Calories
1017
% Daily Value*
Fat
35.1 g
45%
Saturated Fat
6.6 g
33%
Trans Fat
0.1 g
--
Cholesterol
128.3 mg
43%
Carbohydrates
140.5 g
51%
Fiber
30.5 g
109%
Sugars
64.8 g
--
Protein
59.1 g
118%
Sodium
1105.3 mg
48%
Vitamin D
0.1 µg
0%
Calcium
555.1 mg
43%
Iron
12.1 mg
67%
Potassium
4443.3 mg
95%
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