Chicken Pesto Spaghetti Squash

Make this Chicken Pesto Spaghetti Squash for a low carb filling dinner. An easy stuffed spaghetti squash recipe the entire family can enjoy.

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Stuffed Spaghetti Squash Recipe

This flavorful stuffed spaghetti squash comes together easily. A few steps then just toss everything together and bake.

Spaghetti squash stuffed with pesto, chicken and mushrooms makes for a satisfying meal all on its own. Or omit the chicken and serve this as a side dish with a prepared protein. Great as leftovers too!

Ingredients Needed For Stuffed Spaghetti Squash (screenshot for grocery list)

• Spaghetti Squash
• Chicken Breast or Thighs
• Crimini Mushrooms
• Oil
• Salt/Pepper
• Basil Pesto Sauce
• Parmesan Cheese

How To Make Pesto Chicken Spaghetti Squash

1. Cook chicken and mushrooms while preparing the spaghetti squash.
2. Salt and pepper chicken, pan fry in oil over medium high heat until cooked through. Set aside.
3. Pan fry mushrooms in oil over medium high heat until browned and tender. Set aside.
4. Pierce spaghetti squash with knife lengthwise along the line you will cut in half. Microwave 8 minutes. Let sit 5 minutes then carefully slice in half, lengthwise. Broil on high for 5 minutes (this will dry it out a bit to prevent soggy squash). Shred spaghetti squash into strings using a fork and a downward motion. Transfer spaghetti squash to large bowl.
5. Add prepared chicken, mushrooms, pesto salt and pepper to bowl. Toss until evenly coated. Return mixture to spaghetti squash skins (or an oven safe dish). Top with grated parmesan cheese. Broil on high 2 minutes to melt cheese. Serve.

 

More Easy Low Carb Dinner Ideas

Spinach Artichoke Spaghetti Squash Alfredo – Broccoli Cheese Chicken Breasts – Egg Roll In A Bowl – Sheet Pan Shrimp and Broccoli – Taco Salad Bowl – Green Chile Cream Cheese Stuffed Chicken Breast – Ground Beef and Broccoli

Chicken Pesto Spaghetti Squash

Yield: 2

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Make this Chicken Pesto Spaghetti Squash for a low carb filling dinner. An easy stuffed spaghetti squash recipe the entire family can enjoy.

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Ingredients

• 1 Spaghetti Squash
• 1 Lb Boneless, Skinless Chicken Breast or Thighs - cut into bite sized pieces
• 8 ounces Crimini Mushrooms - sliced
• 4 Tablespoons Oil
• Salt/Pepper - to taste
• 1/2 Cup Basil Pesto Sauce
• 1/4 Cup Parmesan Cheese

Instructions

1. Cook chicken and mushrooms while preparing the spaghetti squash.
2. Salt and pepper chicken, pan fry in oil over medium high heat until cooked through. Set aside.
3. Pan fry mushrooms in oil over medium high heat until browned and tender. Set aside.
4. Pierce spaghetti squash with knife lengthwise along the line you will cut in half. Microwave 8-10 minutes or until tender. Let sit 5 minutes then carefully slice in half, lengthwise. Broil on high for 5 minutes (this will dry it out a bit to prevent soggy squash). Shred spaghetti squash into strings using a fork and a downward motion. Transfer spaghetti squash to large bowl.
5. Add prepared chicken, mushrooms, pesto salt and pepper to bowl. Toss until evenly coated.
6. Return mixture to spaghetti squash skins (or an oven safe dish). Top with grated parmesan cheese. Broil on high 2 minutes to melt cheese. Serve.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 647Total Fat: 41gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 151mgSodium: 603mgCarbohydrates: 22gFiber: 4gSugar: 7gProtein: 51g

Nutritional information on TLCR is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. To calculate net carbs, subtract fiber and sugar alcohols from total carbs.

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