Pesto Chicken Stuffed Spaghetti Squash

16 INGREDIENTS • 7 STEPS • 1HR 30MINS

Pesto Chicken Stuffed Spaghetti Squash

Spaghetti Squash is an absolutely fantastic, lower-carb substitute for pasta. Pair it with some amazing pesto chicken and it was a match made in heaven!

Love This Recipe?

Spaghetti Squash is an absolutely fantastic, lower-carb substitute for pasta. Pair it with some amazing pesto chicken and it was a match made in heaven!

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

1HR 30MINS

Total Time

Ingredients

Servings

4

us / metric

Squash

2

Spaghetti Squash

as needed

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

to taste

Dried Parsley

to taste

Garlic Powder

Filling

1 dash

Olive Oil

1 cup

White Mushrooms, thinly sliced

1 jar
(10 oz)

Sun-Dried Tomatoes, drained, roughly chopped

1 lb

Boneless Skinless Chicken, cubed

1 pinch

Salt

1 pinch

Freshly Ground Black Pepper

1 pinch

Garlic Powder

1 pinch

Dried Parsley

1 cup

Basil Pesto

4 Tbsp

Grated Parmesan Cheese, divided

Nutrition Per Serving

VIEW ALL

Calories

1017

Fat

35.1 g

Protein

59.1 g

Carbs

140.5 g

Love This Recipe?

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1

Preheat the oven to 400 degrees F (200 degrees C) and line a sheet tray with a silicone mat or aluminum foil.

step 2

Cut each of the Spaghetti Squash (2) in half lengthwise to form 4 little boats. Scrape the seeds out of each half. Drizzle the flesh in each half generously with Olive Oil (as needed), followed by Salt (to taste), Ground Black Pepper (to taste), Garlic Powder (to taste), and Dried Parsley (to taste). Roast the squash for 45 minutes to make it tender and shreddable.

step 2 Cut each of the Spaghetti Squash (2) in half lengthwise to form 4 little boats. Scrape the seeds out of each half. Drizzle the flesh in each half generously with Olive Oil (as needed), followed by Salt (to taste), Ground Black Pepper (to taste), Garlic Powder (to taste), and Dried Parsley (to taste). Roast the squash for 45 minutes to make it tender and shreddable.

step 3

Heat the Olive Oil (1 dash) in a large, deep skillet over medium high heat. Add the White White Mushroom (1 cup) and Sun-Dried Tomatoes (1 jar) and let them become fragrant for 2-3 minutes.

step 4

Add the Boneless Skinless Chicken (1 lb) and let it completely cook while you stir it well. Season the entire mixture with Salt (1 pinch), Freshly Ground Black Pepper (1 pinch), Garlic Powder (1 pinch), and Dried Parsley (1 pinch). Once the chicken is cooked through, add the Basil Pesto (1 cup) and let it all gently simmer together on low for 5 minutes. Take it off of the heat and set it aside.

step 4 Add the Boneless Skinless Chicken (1 lb) and let it completely cook while you stir it well. Season the entire mixture with Salt (1 pinch), Freshly Ground Black Pepper (1 pinch), Garlic Powder (1 pinch), and Dried Parsley (1 pinch). Once the chicken is cooked through, add the Basil Pesto (1 cup) and let it all gently simmer together on low for 5 minutes. Take it off of the heat and set it aside.

step 5

When the squash is done, take it out and reduce the oven temperature to 350 degrees F (180 degrees C). Use a fork to completely shred the flesh of the squash into tender "spaghetti," leaving it in its shell.

step 5 When the squash is done, take it out and reduce the oven temperature to 350 degrees F (180 degrees C). Use a fork to completely shred the flesh of the squash into tender "spaghetti," leaving it in its shell.

step 6

Divide the chicken mixture evenly among the squash boats and stuff them well. Finally, top each stuffed squash with Grated Parmesan Cheese (4 Tbsp). Put it back into the oven to meld together for 6-8 minutes.

step 6 Divide the chicken mixture evenly among the squash boats and stuff them well. Finally, top each stuffed squash with Grated Parmesan Cheese (4 Tbsp). Put it back into the oven to meld together for 6-8 minutes.

step 7

Serve immediately and enjoy!

step 7 Serve immediately and enjoy!

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