Pesto Chicken Stuffed Spaghetti Squash

If you want to add more gluten free recipes to your recipe box, Pesto Chicken Stuffed Spaghetti Squash might be a recipe you should try. This recipe serves 4 and costs $2.9 per serving. One portion of this dish contains roughly 19g of protein, 17g of fat, and a total of 361 calories. It works best as a main course, and is done in roughly 40 minutes. It is brought to you by Cookin Canuck. 117 people found this recipe to be tasty and satisfying. If you have basil pesto, spaghetti squash, ground pepper, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Pesto Chicken Stuffed Spaghetti Squash, Cheesy Pesto Chicken Lasagna Stuffed Spaghetti Squash, and Spaghetti Squash & Chicken with Avocado Pesto.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

6 tbsp basil pesto

2 tbsp minced flat-leaf parsley

¼ tsp ground pepper

2 tsp olive oil, divided

½ onion, chopped

¼ cup grated Parmesan cheese

1 red bell pepper, diced

¼ tsp salt

2 skinless, boneless chicken breast, cut into ¾ –inch pieces

2 small (2 lb. each) spaghetti squash

Equipment:

knife

glass baking pan

microwave

bowl

broiler

frying pan

baking sheet

Cooking instruction summary:

Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 15 minutes, turning the squash halfway through cooking.Before handling let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers.Using a fork, twist out strand of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.Preheat the broiler.Heat 1 tablespoon of the olive oil in a large nonstick skillet set over medium-high heat. Add the chicken, salt and pepper, and cook until the chicken is cooked through. Transfer the chicken to a bowl.Turn the heat to medium and heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook until just tender, about 2 minutes.Stir in the spaghetti squash strands, chicken and pesto, and cook until heated through, about 1 minute.Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Parmesan cheese.Place the stuffed spaghetti squash onto a baking sheet and place under the broiler. Cook until the cheese is melted, 1 to 2 minutes.Sprinkle with parsley and serve.

 

Step by step:


1. Using a large, sharp knife, pierce a spaghetti squash in several places.

2. Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 15 minutes, turning the squash halfway through cooking.Before handling let the squash stand for 10 minutes.

3. Cut in half lengthwise and scrape out the seeds and fibers.Using a fork, twist out strand of the spaghetti squash flesh and place in a large bowl.

4. Let stand at room temperature. Save the shells of the squash for stuffing later.Preheat the broiler.

5. Heat 1 tablespoon of the olive oil in a large nonstick skillet set over medium-high heat.

6. Add the chicken, salt and pepper, and cook until the chicken is cooked through.

7. Transfer the chicken to a bowl.Turn the heat to medium and heat the remaining 1 teaspoon of olive oil in the skillet.

8. Add the onion and cook until tender, about 5 minutes.

9. Add the red bell pepper and cook until just tender, about 2 minutes.Stir in the spaghetti squash strands, chicken and pesto, and cook until heated through, about 1 minute.Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Parmesan cheese.

10. Place the stuffed spaghetti squash onto a baking sheet and place under the broiler. Cook until the cheese is melted, 1 to 2 minutes.Sprinkle with parsley and serve.


Nutrition Information:

Quickview
361k Calories
18g Protein
16g Total Fat
38g Carbs
28% Health Score
Limit These
Calories
361k
18%

Fat
16g
25%

  Saturated Fat
3g
23%

Carbohydrates
38g
13%

  Sugar
15g
18%

Cholesterol
42mg
14%

Sodium
606mg
26%

Get Enough Of These
Protein
18g
38%

Vitamin C
52mg
63%

Vitamin B3
10mg
54%

Vitamin B6
1mg
51%

Vitamin A
2191IU
44%

Vitamin K
38µg
37%

Fiber
8g
34%

Manganese
0.68mg
34%

Selenium
21µg
30%

Vitamin B5
2mg
27%

Potassium
831mg
24%

Phosphorus
232mg
23%

Calcium
232mg
23%

Magnesium
81mg
20%

Folate
79µg
20%

Vitamin B1
0.24mg
16%

Iron
2mg
12%

Vitamin B2
0.2mg
11%

Copper
0.21mg
11%

Vitamin E
1mg
10%

Zinc
1mg
10%

Vitamin B12
0.19µg
3%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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