Pesto Chicken Stuffed Spaghetti Squash
Low-carb pesto chicken stuffed spaghetti squash baked with mozzarella and Parmesan. Healthy and flavorful dinner.
Ingredients
- 1 medium spaghetti squash about 3 pounds
- 2 cups cooked shredded chicken
- ½ cup basil pesto
- 4 ounces cream cheese softened
- 1 cup shredded mozzarella cheese divided
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle olive oil over cut sides and season with salt and black pepper. Place cut-side down on a lined baking sheet and roast for 35–45 minutes until fork-tender. Let cool slightly, then use a fork to scrape squash into strands while keeping them in the shell. In a mixing bowl, combine shredded chicken, pesto, cream cheese, and half of the mozzarella until creamy. Divide mixture evenly between squash halves and gently mix with squash strands. Top with remaining mozzarella and Parmesan cheese. Return to oven and bake for 10–15 minutes until cheese is melted and bubbly. Serve warm.
Notes
Do not over-roast the squash to prevent mushy texture. Adjust pesto amount to taste. Store leftovers in the refrigerator for up to 4 days and reheat gently before serving.