Pesto Chicken Stuffed Spaghetti Squash
Pesto chicken stuffed spaghetti squash with cheese, garlic, and herbs. Easy healthy dinner recipe.
Ingredients
- 1 large spaghetti squash
- 2 cups cooked shredded chicken
- ½ cup pesto sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Cut spaghetti squash in half and remove seeds.
- Drizzle with olive oil and season with salt and pepper.
- Place cut-side down and roast for 35 to 40 minutes until tender.
- Scrape squash into strands with a fork.
- In a skillet, cook garlic in olive oil until fragrant.
- Add chicken and pesto sauce and heat through.
- Mix in some squash strands and half the cheese.
- Fill squash halves with mixture and top with remaining cheese.
- Bake for 10 to 15 minutes until cheese is melted and bubbly.
- Serve warm.
Notes
Do not overcook squash to avoid mushy texture.
Use fresh pesto for best flavor.
Customize with vegetables if desired.
Use fresh pesto for best flavor.
Customize with vegetables if desired.