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Chicken Pesto Spaghetti Squash (Video!)

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This Chicken Pesto Spaghetti Squash is a healthy low-carb, high protein dinner that’s ready in just 40 minutes and filled with mushrooms, peppers & cheese!

Chicken Pesto Spaghetti Squash

Happy Hump Day!

Have I ever got a fantastic low-carb recipe for you! The perfect excuse to devour tons and tons of cheese, and rich, delicious homemade pesto that’s whipped up in just 5 minutes.

Too good to be true, right?

Well, this Chicken Pesto Spaghetti Squash is worth dreamin’ about. And it’s time to make your dreams a reality! 🙏🏼

Chicken Pesto Spaghetti Squash

Even though we’re already halfway through January, I feel like I have been stuck in this over-indulgencing cycle. I mean, maybe it’s because of winter. Technically, I think we are biologically inclined to hibernate during this time of the year.

Bring on all the excuses for hiding out inside.🙈

When I need a little pick me up though, you know, some get up and go, I always turn to veggies. Sometimes freezer-friendly enchiladas. But mostly, lots and lots of veg. I don’t think you can overindulge in this department.

Especially when it comes to vegetable-heavy condiments like pesto. You can never have enough pesto!

Have you discovered the magic that is spaghetti squash yet? I know it’s been a trend for quite some time and is constantly flouted as an amazing new pasta alternative…blah, blah, blah…but it’s actually quite tasty, and just PERFECT for different flavour combos.

No, you don’t have to create a low-carb version of spaghetti and meatballs like everybody else.😏

Just add ALL of the sauces.

You could even have it plain – I love it with a little bit of butter and some salt and pepper as a side dish, just sayin’.

Chicken Pesto Spaghetti Squash

Here’s how to prepare spaghetti squash:

  • Cut it in half, brush with olive oil and bake
  • Once cool enough to handle, scrape sides down with a fork
  • Season with salt and pepper
  • Now enjoy plain or filled with lots of flavours (I love pesto, but spaghetti squash works great with other strong flavour combos like tex mex, or you can maybe even do a bruschetta or caprese version! OMG I’m obsessed!)

Chicken Pesto Spaghetti Squash

I am honestly kinda pissed that I shot this recipe with my old camera, because it really doesn’t do this delicious Chicken Pesto Spaghetti Squash enough justice.

And the fact that this meal pretty much saves you from having to do dishes is just the bonus part.

Eat all this good stuff right out of the spaghetti squash shell – who needs bowls?! (Okay, you may want to put this on a plate unless you want a greasy dinner table…but at least you’ve already got a vessel for your dinner👌🏼)

Chicken Pesto Spaghetti Squash
Will you be making this Chicken Pesto Spaghetti Squash? If you try any of my recipes be sure to let me know on InstagramTwitterFacebook or in the comments – I’d love to see what you cook up!

Now dig in!

Chicken Pesto Spaghetti Squash

 

Print Recipe
Chicken Pesto Spaghetti Squash Yum
This Chicken Pesto Spaghetti Squash is a healthy low-carb, high protein dinner that's ready in just 40 minutes and filled with mushrooms, peppers & cheese!
Pesto Stuffed Spaghetti Squash
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Entree
Cuisine Clean Eats
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Course Entree
Cuisine Clean Eats
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Pesto Stuffed Spaghetti Squash
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 F. Cut spaghetti squash in half, then drizzle with olive oil and sprinkle with salt and pepper. Bake for 35 min.
  2. Meanwhile, make pesto by blending all ingredients together in a small personal blender or food processor.
  3. Heat olive oil over med-high heat. Add chicken and sautee for 3-4 min. Add mushrooms, sauteeing for another 2 min. Add red onion, bell peppers and tomatoes, cooking for another 3-4 min. Add half the pesto, then cream. Cook another 5 min, then set aside.
  4. Around this time, spaghetti squash should be coming out of the oven. Once cooled, scrape down the sides of squash with a fork. Add chicken-pesto-veggie mixture and then top with sliced bocconcini cheese. Broil in oven for 4-5 min or until cheese is melted. Serve and enjoy!

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10 Comments

  • Reply
    Dr. Kate
    January 19, 2017 at 10:32

    Could I freeze these?

  • Reply
    Beth (OMG! Yummy)
    January 19, 2017 at 10:46

    Fun idea to use the spaghetti squash as the bowl!

  • Reply
    Brittany
    January 27, 2017 at 07:29

    So how much cream do you need? There isn’t anything listed in the ingredients. Also for the mushrooms, is it 1 8oz package or 1oz of mushrooms?

    • Reply
      Taylor Stinson
      January 27, 2017 at 09:16

      Sorry Brittany! It’s 2 tbsp – I have updated this in the recipe! And yes it is one 8oz package. Thank you for pointing out the corrections that needed to be made. Hope you enjoy 🙂

  • Reply
    Tatum
    February 7, 2017 at 15:35

    About how much basil would I need to buy to equal one cup packed?

    • Reply
      Taylor Stinson
      February 7, 2017 at 15:54

      Hey Tatum! Two of those small plastic containers from the grocery store should be fine! That’s what I use for this recipe 🙂

  • Reply
    Kristin
    February 27, 2017 at 18:46

    I absolutely LOVE this recipe!! Soooo good! Definitely my fave spaghetti squash recipe!

    • Reply
      Taylor Stinson
      February 28, 2017 at 08:37

      Thank you so much Kristin 🙂 I’m so glad you liked it! It’s one of my favourites too!

  • Reply
    Kallie
    March 9, 2017 at 15:29

    How large should each spaghetti squash be?

    • Reply
      Taylor Stinson
      March 10, 2017 at 08:44

      Hi Kallie! A medium-sized or smaller spaghetti squash will work here!

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