Description
This Pesto Chicken Stuffed Spaghetti Squash is a wholesome and flavorful dish featuring tender chicken breasts seasoned with Italian herbs, roasted spaghetti squash strands, blistered cherry tomatoes, vibrant pesto sauce, and melted fresh mozzarella. Baked and finished under the broiler for a golden cheesy top, this recipe is perfect for a nutritious, comforting family meal with a delightful combination of textures and Mediterranean-inspired flavors.
Ingredients
Spaghetti Squash
- 1 large spaghetti squash (about 3 to 4 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Chicken
- 1 ¼ pounds chicken breasts
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Vegetables & Pesto
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup prepared pesto sauce (divided)
Cheese & Garnish
- 8 ounces fresh mozzarella cheese (shredded or cubed)
- Fresh parsley or basil (chopped, optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper to prevent sticking and for easy clean-up.
- Cut and roast spaghetti squash: Carefully slice the spaghetti squash lengthwise and scoop out all the seeds. Brush the cut sides with 1 tablespoon olive oil, then sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Place the squash halves cut-side down on the baking sheet. Bake for 30-40 minutes until the edges are beginning to brown and the flesh is tender.
- Prepare and roast cherry tomatoes: In a medium bowl, toss the cherry tomatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Arrange the tomatoes around the squash halves on the baking sheet and return to the oven for 15-20 minutes until the tomatoes soften, blister slightly, and the squash becomes fork-tender. Remove from oven and allow to cool for 10-15 minutes.
- Pound and season chicken: Place chicken breasts on a cutting board and cover with plastic wrap. Use a meat mallet to pound them to an even thickness of 1 inch. Season both sides evenly with Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper for robust flavor.
- Cook the chicken: Warm the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer and cook for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink inside. Transfer the chicken to a plate and rest for 5 minutes before dicing into bite-sized pieces.
- Fluff spaghetti squash strands: Flip the squash halves so the cut side is facing up. Use a fork to scrape out the flesh, pulling the strands free from the skin to create a spaghetti-like texture.
- Assemble and broil: Divide the pesto sauce between the spaghetti squash strands, then add the cooked chicken, roasted cherry tomatoes, and shredded or cubed mozzarella cheese. Toss gently to combine all the ingredients within each squash half. Place the assembled squash under a broiler for 4-5 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the broiler and garnish with freshly chopped parsley or basil, if desired. Serve immediately to enjoy the warm, cheesy, and herbaceous flavors.
Notes
- Make sure not to overcook the spaghetti squash; it should be tender but not mushy to maintain a nice texture.
- If you prefer, you can substitute the chicken breasts with thighs for juicier meat.
- Use a good quality prepared pesto or homemade pesto for the best flavor.
- Optional fresh herbs add a bright finish but can be omitted if unavailable.
- Leftovers can be refrigerated and reheated in the oven or microwave, though the squash texture may soften further.
