This Chicken Pesto Spaghetti Squash is a healthy low-carb dinner idea loaded with chicken, cheese and pesto sauce—it tastes just like pasta!
Simple to make, great for meal prep, and with all the goodness of a classic pasta dish, but without the carbs. Where do I sign up?!
Why you’ll love this recipe
- Low-carb and high-protein: With lean chicken and spaghetti squash instead of pasta, this dish keeps you full without the extra carbs.
- Creamy and cheesy: The pesto sauce, melted cheese and tender squash are such a comforting combo.
Ingredients and substitutions
- Spaghetti squash – you could also make this recipe using acorn squash, but it doesn’t have the same spaghetti-like strands.
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Chicken breasts – swap out for another protein such as turkey, pork or beef. To make this recipe vegetarian, leave out the chicken altogether.
- Red onion – white or yellow onion would also work, but will have a milder flavour.
- Red pepper – substitute for another veggie of your choice like tomato, mushrooms, carrots, olives, spinach, kale, broccoli, eggplant or zucchini.
- Store-bought pesto – try using another sauce like tomato sauce or even alfredo sauce.
- Bocconcini cheese – fresh sliced mozzarella would also be yummy in this recipe.
How to make this chicken pesto spaghetti squash
Step 1: Cut and bake the squash.
Cut the spaghetti squash in half, remove the seeds, drizzle with olive oil, season, and bake.
Step 2: Cook the chicken and veggies.
Cook the chicken. Add the veggies and cook, then mix in the pesto and remove from heat.
Step 3: Scrape the squash.
Once cooled slightly, scrape down the sides of squash with a fork.
Step 4: Add the stuffing.
Add chicken mixture and then top with sliced bocconcini cheese.
Step 5: Bake in the oven.
Bake until cheese is melted.
Step 6: Serve and enjoy!
Serve warm, top with extra cheese if you like, and enjoy!
Cooking spaghetti squash in the Instant Pot
Here’s how to make this pesto spaghetti squash even faster with your Instant Pot:
- Pour a cup of water into the bottom of the Instant Pot.
- Place the trivet inside the pot. While you need the water, you don’t want your squash to sit in it and get soggy.
- You don’t even need to cut the squash. Just pierce it a few times with a knife so that it vents and put the whole thing on the trivet.
- Set the Instant Pot to cook on high pressure for 15 minutes. If your squash is especially big, you can add another three minutes to the cooking time.
- Allow the pressure to release naturally for at least ten minutes.
- Remove the squash. Cut it in half and remove the seeds. Then you can scrape it out.
Frequently asked questions
Can I cook the spaghetti squash in the microwave instead of baking it?
Yes. Microwave it cut-side down in a shallow dish with water for 8-10 minutes, or until tender.
Will the squash strands get soggy if left overnight?
They can soften up a bit. To keep them firmer, store the chicken-pesto mixture separately and combine just before reheating.
Can I skip pre-baking the squash and roast everything in one pan?
You’d risk mushy strands, so it’s best to roast the squash first and then bake again with toppings.
What to serve with this dish
Here are a few light and flavourful sides that go perfectly with this Chicken Pesto Spaghetti Squash:
- Garlic bread is perfect for soaking up any extra pesto.
- A light salad can balance the rich pesto flavours. Here are some of my recommendations: Shaved Brussels Sprout Salad, The BEST Arugula Salad & The Best Kale Salad on the Internet.
- Roasted vegetable flatbread pairs perfectly with the pesto.
How to store and reheat
Make ahead: Cook the spaghetti squash and chicken mixture in advance, then assemble and bake when ready to eat.
Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm in the oven or microwave until heated through.
Freeze and reheat from frozen: Freeze portions for up to 3 months. Thaw overnight in the fridge, then reheat in the oven until hot.
More spaghetti squash recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on packing this spaghetti squash up for lunch.
- And of course I get all my free-range chicken breasts from Butcher Box!
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Chicken Pesto Spaghetti Squash
Ingredients
- 2 spaghetti squash
- 1 tbsp olive oil
- 1/2 lb chicken breasts, diced (usually about 2 chicken breasts)
- salt & pepper, to taste
- 1 medium sized red onion, sliced
- 1 red pepper, diced
- 1/2 cup store bought pesto
- 1 cup bocconcini cheese, sliced
Instructions
- Preheat oven to 425 F. Cut spaghetti squash in half, scoop out seeds, then drizzle with olive oil and sprinkle with salt and pepper. Bake for 35 min.
- Meanwhile, heat olive oil over med-high heat. Add chicken and sautee fo 3-4 min until lightly browned, seasoning with salt & pepper. Add red onion and red pepper, sauteeing for another 3-4 min. Toss mixture with pesto, then remove from heat.
- Around this time, spaghetti squash should be coming out of the oven. Once cooled slightly, scrape down the sides of squash with a fork. Add chicken mixture and then top with sliced bocconcini cheese. Bake in oven for 10 min or until cheese is melted. Serve and enjoy!
Video
Comments & Reviews
Jackie says
This was amazing. Will make again for sure.
Taylor Stinson says
I’m so happy you enjoyed!
Shannon says
I liked the flavors of this ! I’ll be adding it to my meal rotation.
Taylor Stinson says
I’m so happy you enjoyed!
Laura says
Can this recipe be frozen and reheated easily?
Taylor Stinson says
Hi Laura – there are freezing and reheating instructions in the post itself above the recipe card 🙂
Janee Davenport says
Hey there! I am so excited to try this recipe as I LOVE spaghetti squash. The store that I shop at does not have bocconcini cheese, so is there another cheese that would work really well with this recipe?
Taylor Stinson says
Hey Janee! You can easily sub in mozzarella!
Valarie RUIG says
This was amazing!!!!!!
Meri says
What if you canot eat Mushroom? What cane we substitute to keep stats same or similiar?
Thank you!
Taylor Stinson says
Hey Meri – just leave them out 🙂