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

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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