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:

Equipment:

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:

covered percent of daily need