Pesto Stuffed Spaghetti Squash
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4.12 from 18 votes

Chicken Pesto Spaghetti Squash

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Entree
Cuisine: Clean Eats
Servings: 4 servings


  • 2 spaghetti squash
  • 1 tbsp olive oil
  • 2 chicken breasts, diced
  • 1 8 oz package mushrooms, sliced
  • 1 medium sized red onion, sliced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 plum tomatoes, diced
  • 2 tbsp whipping cream
  • 1 cup sliced bocconcini cheese

5-minute pesto

  • 1 cup basil, packed
  • 1 tbsp olive oil
  • 4 cloves garlic
  • 3/4 cup Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • 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.
  • Meanwhile, make pesto by blending all ingredients together in a small personal blender or food processor.
  • 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.
  • 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!