Pesto Chicken Stuffed Spaghetti Squash


Pasta is life. There I said it! 

I was briefly following a meal plan that didn't allow for real pasta, and ladies, I CAN'T live without pasta! I was raised by Italian grandparents, so pasta is like water to me. It's a matter of survival! 

So I got creative and satisfied my cravings with this delicious feast! The pesto muted the sweetness of the squash and it was absolutely delightful! 

I know this recipe says that it yields 4 servings...but can I be honest with ya? I had 2 servings! And I have NO shame either! It's packed with lean protein and veggies, so it's pretty much guilt-free! 

My dear hubby, well he was good and only had 1 serving! He took the remaining serving to work for lunch the next day and said it was just as good! 

Believe me, this one is a winner! 

Total Time: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings
Level: Easy

4 servings

Pesto Chicken Stuffed Spaghetti Squash


  • 2 small spaghetti squash
  • 1 lb ground chicken
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 6 TB basil pesto
  • 1/4 cup grated parmesan cheese
  • 2 TB chopped fresh basil
  • 2 TB olive oil
  • salt and pepper


  1. Preheat the oven to 400 degrees F. Split the squash in half (lengthwise) with a sharp knife and scrape out the seeds. Line a tray with aluminum foil and season the inside of the spaghetti squash with a light drizzle of olive oil, salt, and pepper. Place squash flesh side down and roast for 25 minutes.
  2. Remove tray from oven and use a fork to scrape out the squash into long threads.
  3. While the squash is baking, heat 1 TB olive oil in a large nonstick skillet over medium-high heat. Add the chicken. Season with salt and pepper to taste and cook until chicken is no longer pink. Transfer to a bowl.
  4. Turn the heat down to medium and add the remaining TB of olive oil to the skillet. Add the onion and cook until tender, stirring frequently, about 5 minutes. Add the red pepper and cook until tender, about 2 minutes.
  5. Add the chicken and spaghetti squash strands to the pan. Sir in the pesto and cook until heated through, about 1 minute.
  6. Scoop the spaghetti squash mixture into the squash shells and top with parmesan cheese and fresh basil.
  7. Enjoy!