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Baked Pesto Chicken Spaghetti Squash Recipe

Baked Pesto Chicken Spaghetti Squash Recipe
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★★★★★

4.8 from 27 reviews

This Baked Pesto Chicken Spaghetti Squash is a delicious low-carb and flavorful dish that combines roasted spaghetti squash with tender shredded chicken, creamy mozzarella, sharp parmesan, and vibrant basil pesto. Finished with a melted cheesy topping and subtle heat from red pepper flakes, it’s an easy, healthy, and comforting meal perfect for weeknight dinners.

Ingredients

Scale

Spaghetti Squash

  • 2 medium spaghetti squash
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Pesto Chicken Mixture

  • 3 cups shredded cooked chicken
  • 3/4 cup mozzarella cheese, grated (plus extra for topping)
  • 1/4 cup parmesan cheese, grated
  • 3/4 cup basil pesto
  • 1/2 tsp red pepper flakes

Instructions

  1. Preheat and Prepare Squash: Preheat oven to 400°F (200°C). Cut each spaghetti squash in half lengthwise and use a spoon to scoop out the seeds and loose pulp from the center.
  2. Season and Roast Squash: Drizzle the inside of each squash half with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast in the oven for 45 minutes, or until the flesh is tender and can be scraped easily with a fork.
  3. Mix Pesto Chicken: While the squash bakes, combine shredded chicken, grated mozzarella, parmesan, basil pesto, and red pepper flakes in a large bowl. Stir thoroughly until well combined.
  4. Scrape Spaghetti Squash: Remove the roasted squash from the oven and, using a fork, scrape the flesh to create spaghetti-like strands inside each half.
  5. Combine Squash and Pesto Chicken: Add the scraped spaghetti squash flesh to the pesto chicken mixture and gently combine all ingredients until evenly mixed.
  6. Fill and Top Squash Halves: Spoon the pesto chicken and spaghetti squash mixture back into each squash half. Sprinkle extra mozzarella or parmesan cheese on top for a cheesy finish.
  7. Bake to Melt Cheese: Return the stuffed squash halves to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  8. Garnish and Serve: Remove from the oven and garnish with extra red pepper flakes, freshly cracked black pepper, and optional fresh basil leaves before serving warm.

Notes

  • You can substitute cooked rotisserie chicken or leftover chicken for convenience.
  • Use store-bought pesto or homemade pesto for fresh flavor.
  • Adjust red pepper flakes according to your spice preference.
  • This dish is naturally gluten-free and low-carb.
  • For a vegetarian version, omit the chicken and add more vegetables like mushrooms or roasted bell peppers.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Nutrition

Keywords: Spaghetti squash recipes, baked chicken recipes, pesto chicken, low-carb dinner, gluten-free dinner, healthy dinner recipes, cheesy chicken bake

Find it online: https://reemcook.com/baked-pesto-chicken-spaghetti-squash-recipe/