Delicious & Healthy Chicken Pesto Spaghetti Squash: Your Ultimate Low-Carb Pasta Alternative
Looking for a satisfying, healthy, and low-carb dinner that doesn’t compromise on flavor? This Chicken Pesto Spaghetti Squash recipe is your answer! Packed with tender chicken, rich pesto sauce, and melted cheese, it offers all the comforting taste and texture of traditional pasta without the high carb count. It’s an ideal meal for busy weeknights, meal prep, or simply when you’re craving something wholesome and incredibly delicious.
Spaghetti squash has become a star in the low-carb culinary world, and for good reason. When cooked, its flesh separates into spaghetti-like strands, making it an excellent vegetable-based alternative to pasta. What’s even better is its mild flavor, which acts as a perfect canvas for a variety of sauces and fillings. In this recipe, we pair it with the vibrant, herbaceous taste of pesto, succulent chicken, and creamy bocconcini cheese, creating a harmonious dish that’s both hearty and light.
Whether you’re following a specific dietary plan, aiming for healthier eating habits, or simply want to introduce more vegetables into your meals, this chicken pesto spaghetti squash is a fantastic choice. It’s quick enough for a weeknight yet impressive enough to serve guests. Plus, it’s incredibly versatile, allowing you to easily customize it with your favorite proteins and vegetables. Get ready to transform your dinner routine with this irresistible recipe!
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Ingredients and Smart Substitutions for Your Pesto Spaghetti Squash
Crafting the perfect Chicken Pesto Spaghetti Squash is all about using fresh, high-quality ingredients and knowing how to adapt them to your pantry or preferences. Here’s a detailed look at what you’ll need and how you can get creative with substitutions:
- Spaghetti Squash: This is the star of our low-carb dish. When choosing a spaghetti squash, look for one that feels heavy for its size, has a firm skin, and is free of soft spots or blemishes. While this recipe specifically calls for spaghetti squash due to its unique “spaghetti-like” strands, you could experiment with other winter squashes like acorn squash or even butternut squash if you’re not strictly after the noodle texture.
- Olive Oil: A good quality extra virgin olive oil enhances the flavor of both the squash and the chicken and vegetables. If you don’t have olive oil, any neutral cooking oil such as avocado oil, grapeseed oil, or canola oil will work just fine for sautéing and roasting.
- Chicken Breasts: Boneless, skinless chicken breasts are a lean protein choice that cooks quickly. Feel free to swap them out for chicken thighs for a juicier texture, or even ground chicken or turkey. For a delicious twist, try diced pork tenderloin or thinly sliced beef. To make this recipe completely vegetarian, omit the chicken and consider adding a can of drained and rinsed chickpeas or white beans for protein, or extra vegetables like mushrooms and zucchini.
- Salt & Pepper: Essential for seasoning every component of the dish to bring out its best flavor. Always season to taste, adding more as needed during the cooking process.
- Red Onion: Red onion adds a vibrant color and a slightly sweet, pungent flavor that complements the other ingredients beautifully. If red onion isn’t available, or you prefer a milder taste, white or yellow onion can be used. Sweet onions would also be a lovely addition.
- Red Pepper: This adds a burst of color, sweetness, and essential vitamins. Don’t hesitate to substitute with other colorful bell peppers (yellow or orange). You can also boost the vegetable content with other favorites like diced tomatoes, sliced mushrooms (sautéed until browned), shredded carrots, black or green olives, fresh spinach or kale (added at the end to wilt), broccoli florets, cubed eggplant, or zucchini. The more veggies, the merrier and more nutrient-dense your meal!
- Store-Bought Pesto: Pesto is the heart of the flavor in this dish. While a high-quality store-bought pesto is convenient and delicious, feel free to use homemade pesto if you have it on hand. You can also experiment with different types of pesto, such as sun-dried tomato pesto or a kale pesto. If you’re not a fan of pesto, or want to try something different, consider swapping it for a rich tomato sauce, a creamy alfredo sauce, or even a garlic and herb butter sauce for a unique flavor profile.
- Bocconcini Cheese: These small, fresh mozzarella balls melt beautifully and add a creamy, slightly tangy note. If bocconcini isn’t available, fresh sliced mozzarella is an excellent alternative. Other fantastic cheese options include crumbled goat cheese, feta cheese, or a generous sprinkle of grated Parmesan or Pecorino Romano for a sharper taste.
How to Make Delicious Stuffed Spaghetti Squash
Creating this flavorful Chicken Pesto Spaghetti Squash is a straightforward process, broken down into a few simple steps. Follow along for a perfectly cooked, satisfying meal:
Step 1: Prepare and Bake the Squash
Begin by preheating your oven to a robust 425°F (220°C). Carefully cut the spaghetti squash in half lengthwise. A sharp, heavy knife and a steady surface are key here for safety. Once halved, use a spoon to scoop out the seeds and fibrous strands from the center – just like you would a pumpkin. Drizzle the cut sides of the squash with about a tablespoon of olive oil, spreading it evenly, then sprinkle generously with salt and pepper. Place the squash halves cut-side down on a baking sheet. Roasting them this way helps to steam the flesh, making it tender and easier to scrape into strands. Bake for approximately 35-45 minutes, or until the squash is tender when pierced with a fork. The exact time may vary based on the size of your squash.
Step 2: Cook the Chicken and Sauté the Veggies
While your spaghetti squash is baking, prepare the flavorful filling. Heat another tablespoon of olive oil in a large skillet over medium-high heat. Add your diced chicken breasts to the hot pan and sauté for 3-4 minutes, or until they are lightly browned and cooked through. Season the chicken with a pinch of salt and pepper as it cooks. Next, add the sliced red onion and diced red pepper to the skillet with the chicken. Continue to sauté for another 3-4 minutes, or until the vegetables begin to soften but still retain a slight crispness. Remove the skillet from the heat, then toss the chicken and vegetable mixture with your favorite store-bought (or homemade) pesto until everything is well coated. The warmth of the mixture will help the pesto release its aromatic flavors.
Step 3: Transform Squash into “Noodles”
By now, your spaghetti squash should be out of the oven and slightly cooled, making it easier to handle. Using a fork, carefully scrape down the sides of each squash half. The cooked flesh will naturally separate into delicate, spaghetti-like strands. Continue scraping until all the “noodles” are loosened from the skin. Be gentle to avoid breaking the squash shell, as it will serve as your serving bowl.
Step 4: Stuff and Top
Evenly divide the prepared chicken and pesto mixture between the two hollowed-out spaghetti squash halves. Spoon it into the squash cavities, ensuring a generous filling in each. Then, artfully arrange the sliced bocconcini cheese over the top of the chicken and pesto mixture. This cheese will melt into a gooey, delicious topping.
Step 5: Final Bake for Melted Goodness
Return the stuffed spaghetti squash halves to the oven. Bake for an additional 10-15 minutes, or until the bocconcini cheese is beautifully melted and bubbly, and the filling is heated through. Keep an eye on the cheese to prevent over-browning.
Step 6: Serve and Enjoy!
Carefully remove the hot stuffed squash from the oven. Allow them to cool for a minute or two before serving directly from their natural “bowls.” Garnish with fresh basil or a sprinkle of extra Parmesan cheese if desired. This dish is a complete meal on its own, offering a perfect balance of protein, healthy fats, and vegetables. Enjoy every savory, low-carb bite!
Cooking Spaghetti Squash in the Instant Pot for Speed
If you’re looking to shave off some cooking time and make this pesto spaghetti squash recipe even quicker, your Instant Pot can be a fantastic tool for cooking the squash efficiently. It produces perfectly tender squash with minimal effort.
- Begin by pouring a cup of water into the bottom of your Instant Pot. The Instant Pot relies on this water to create steam and build pressure, which is how it cooks food so rapidly.
- Place the trivet (the metal rack that usually comes with your Instant Pot) inside the pot. This is crucial to keep the spaghetti squash elevated above the water, preventing it from becoming soggy and ensuring it steams evenly.
- For even faster prep, you don’t even need to cut the squash in half beforehand! Simply pierce the entire squash a few times with a knife. This allows steam to vent and prevents the squash from bursting under pressure. Carefully place the whole, pierced spaghetti squash onto the trivet.
- Secure the lid on your Instant Pot and ensure the sealing valve is in the “Sealing” position. Set the Instant Pot to cook on high pressure for 15 minutes. This timing is ideal for an average three-pound squash. If your squash is particularly large (e.g., 4-5 pounds), you may want to add an additional 3-5 minutes to the cooking time to ensure it’s thoroughly cooked.
- Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes. This natural release method helps prevent the squash from drying out and ensures a more consistent texture. After 10 minutes, you can carefully perform a quick release of any remaining pressure.
- Once the pressure has fully released and the lid can be safely opened, remove the squash from the Instant Pot. Once it’s cool enough to handle, carefully cut it in half lengthwise and scoop out the seeds and fibrous bits. Then, using a fork, you can easily scrape the tender flesh into beautiful, spaghetti-like noodles, ready for your pesto chicken filling.
Frequently Asked Questions About Chicken Pesto Spaghetti Squash
The beauty of this recipe is that the spaghetti squash itself acts as a natural, edible bowl! Once it’s stuffed and baked, simply grab a fork and dive in. The combination of savory pesto, tender chicken, and melted cheese creates a delightful medley of flavors in every bite. While I adore this specific pesto, chicken, and cheese filling, I encourage you to get creative! Spaghetti squash is incredibly versatile, so feel free to experiment with different vegetables, proteins (like shrimp or ground turkey), and sauces (marinara or creamy garlic) until you find your ultimate favorite combination. Don’t be afraid to make it your own!
This spaghetti squash pesto recipe is quite comprehensive on its own, boasting a good balance of protein, healthy fats, and plenty of vegetables, making it a complete and satisfying meal. However, if you’re looking to round out your dinner or add some extra freshness, it pairs wonderfully with a crisp side salad dressed with a light vinaigrette, a serving of simply roasted or steamed green beans or asparagus, or even a slice of warm, crusty bread (if you’re not strictly low-carb) to soak up any extra pesto goodness. For a more filling meal, roasted sweet potatoes would also be a great complement.
Absolutely! This spaghetti squash with pesto is a fantastic low-carb alternative to traditional wheat-based pasta dishes. Spaghetti squash naturally contains significantly fewer carbohydrates and calories than regular pasta, while still providing a satisfying, noodle-like texture when cooked. It’s also rich in vitamins, minerals, and fiber, making it a more nutrient-dense option. So, you get all the comfort and enjoyment of a pasta dish without the carb overload. It’s truly a win-win for healthy eating!
Yes, it’s very easy to adapt! For a vegetarian version, simply omit the chicken and add extra vegetables like sautéed mushrooms, zucchini, or chickpeas for protein. If you want to make it vegan, remove the chicken and bocconcini cheese. You can substitute the cheese with a dairy-free mozzarella alternative or nutritional yeast for a cheesy flavor. Ensure your pesto is also vegan-friendly (many store-bought pestos contain Parmesan cheese, so check the label or make your own with a vegan Parmesan alternative or omit it).
The versatility of spaghetti squash is one of its greatest assets! Beyond the pesto chicken, you can explore endless flavor combinations. Try a Mediterranean twist with sun-dried tomatoes, feta cheese, and Kalamata olives. Go spicy with a touch of red pepper flakes, chorizo, and a tomato-based sauce. For a creamy indulgence, use an Alfredo sauce with roasted garlic and spinach. Or, for an Asian-inspired meal, toss the cooked squash strands with a peanut sauce, shredded carrots, and snap peas. The possibilities are truly boundless!
Storing and Reheating Your Chicken Pesto Spaghetti Squash
This Chicken Pesto Spaghetti Squash is an excellent candidate for meal prep, making your healthy eating goals much easier to achieve. Once cooked, any leftover stuffed squash will keep beautifully in the refrigerator for up to 5 days. For optimal freshness and to prevent sogginess, store individual servings in airtight glass bowls or meal prep containers. This also makes them super convenient for grabbing a quick, healthy lunch.
When it comes to reheating, I highly recommend using the oven. Preheat your oven to 350°F (175°C) and reheat the squash for about 10-15 minutes, or until it is thoroughly warmed through and the cheese is slightly re-melted. Reheating in the oven helps maintain the texture of the squash and keeps the cheese nice and bubbly. While you can use a microwave for speed, be aware that it might make the spaghetti squash strands a bit soggier due to the trapped moisture. If microwaving, do so in short intervals, stirring occasionally, until heated.
Can You Freeze Spaghetti Squash? Absolutely!
Spaghetti squash is incredibly freezer-friendly, which is fantastic news for meal prepping and minimizing food waste. If you find yourself with extra squash or want to prepare a larger batch for future meals, freezing is a perfect solution. The best way to freeze spaghetti squash is to cook it first until tender. Once cooked, use a fork to scrape out the spaghetti-like strands from the shell. To ensure the best texture when thawed, I highly recommend placing the cooked squash noodles in a colander and letting them sit for about 15-20 minutes. This allows any excess moisture to drain off, preventing them from becoming too watery or mushy upon thawing.
After draining, transfer the spaghetti squash strands into an airtight freezer-safe container or heavy-duty Ziploc freezer bags. Make sure to remove as much air as possible from the bags to prevent freezer burn. Properly stored, frozen spaghetti squash noodles can last in your freezer for up to 8 months. When you’re ready to use them, it’s best to let the strands thaw completely in the refrigerator overnight. Once thawed, you can gently squeeze out any remaining liquid before reheating and incorporating them into any recipe, including this delicious Chicken Pesto Spaghetti Squash dish!
More Healthy Spaghetti Squash Recipes to Explore
If you’re loving the versatility and health benefits of spaghetti squash, you’re in luck! There are so many fantastic ways to enjoy this low-carb vegetable. From savory stuffed boats to creamy pasta alternatives, spaghetti squash can be the star of countless delicious meals. Check out some of our other favorite recipes that make the most of this incredible ingredient:
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Chicken Caprese Spaghetti Squash Boats
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Spaghetti Squash Alfredo
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Chicken, Spinach & Artichoke Spaghetti Squash
Essential Meal Prep Tools for a Streamlined Kitchen
Having the right tools can make all the difference in making meal prep efficient and enjoyable. Here are some of our top recommendations to help you create healthy, delicious meals like this one with ease:
- Grab some glass meal prep bowls to pack up your weekly lunches and ensure your food stays fresh and delicious.
- Streamline your protein shopping with Butcher Box, which conveniently delivers a variety of high-quality meats, including free-range chicken, right to your door, frozen for freshness.
- When preparing freezer meals, these Ziploc bag holders are invaluable for easily filling bags without any mess.
- For freezing and refrigerating leftovers, round glass microwave-safe bowls with lids are perfect, allowing for easy reheating straight from the fridge or freezer.
- Mason jars are excellent for layering various ingredients in salads or for storing dressings and sauces.
- **Get my full list of recommended meal prep tools here** for a comprehensive guide to setting up your kitchen for success!
Specific Meal Prep Tools for This Recipe
To make your Chicken Pesto Spaghetti Squash experience as smooth as possible, whether you’re enjoying it immediately or preparing it for later, these specific tools will come in handy:
- To ensure your delicious spaghetti squash stays fresh and organized for lunches throughout the week, be sure to grab some sturdy glass meal prep bowls. They are perfect for portion control and reheating.
- For the highest quality, humanely raised chicken breasts that are ideal for dicing and cooking, I always source mine from Butcher Box. Their frozen delivery service makes stocking up on premium meats effortless.
- If you plan to freeze portions of this recipe for up to 3 months, ensure you have reliable glass microwave-safe bowls. These are great for both freezer storage and convenient reheating directly in the microwave or oven.
Chicken Pesto Spaghetti Squash
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Ingredients
- 2 spaghetti squash (medium-sized, about 2-3 lbs each)
- 1 tbsp olive oil (plus extra for drizzling squash)
- 1/2 lb chicken breasts, diced (about 2 boneless, skinless breasts)
- salt & pepper, to taste
- 1 medium sized red onion, sliced
- 1 red pepper, diced
- 1/2 cup store bought pesto (or homemade)
- 1 cup bocconcini cheese, sliced (fresh mozzarella also works)
Instructions
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Preheat oven to 425°F (220°C). Carefully cut each spaghetti squash in half lengthwise. Scoop out the seeds and fibrous strands from the center. Drizzle the cut sides with olive oil, then sprinkle generously with salt and pepper. Place the squash halves cut-side down on a baking sheet and bake for 35-45 minutes, or until tender when pierced with a fork.
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Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and sauté for 3-4 minutes until lightly browned and cooked through. Season with salt & pepper. Next, add the sliced red onion and diced red pepper to the skillet and continue to sauté for another 3-4 minutes until vegetables begin to soften. Remove from heat and toss the chicken and vegetable mixture with the pesto until well combined.
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Once the spaghetti squash is slightly cooled, use a fork to scrape down the sides, forming spaghetti-like strands. Divide the chicken and pesto mixture evenly into the scraped squash halves. Top each half with sliced bocconcini cheese. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Serve immediately and enjoy your delicious low-carb meal!
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Notes
Store any leftover stuffed spaghetti squash in airtight glass containers in the fridge for up to 5 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through, or carefully in the microwave to avoid sogginess.
You can freeze cooked spaghetti squash noodles for up to 8 months. Ensure you drain them well before freezing. Defrost in the fridge, then gently squeeze out any excess moisture before using them in this or any other recipe.