Pesto Chicken Stuffed Spaghetti Squash in the Oven Recipe

Get ready to fall in love with a dinner that checks every box: comforting, vibrant, and secretly loaded with veggies! My Pesto Chicken Stuffed Spaghetti Squash in the Oven turns simple ingredients into an irresistibly creamy, cheesy, gooey main dish with all the zesty flavor of basil pesto and juicy chicken, baked right into golden-roasted spaghetti squash “boats.” This is the kind of meal you’ll crave on busy weeknights or when you want to impress your family—without spending hours at the stove.

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Ingredients You’ll Need

This recipe shines because each ingredient has a starring role: everything from the sweet, caramelized squash strands to that punchy pesto helps build layers of flavor and texture. Grab your favorites, and don’t skimp—fresh, quality ingredients make a world of difference in the final dish!

• 2 small roasted spaghetti squash, halved: These create our “boats”—they turn deliciously tender when roasted, acting both as a vessel and a subtly sweet, noodle-y base.
• 1 1/2 pounds chicken tenders, cubed: Tenders are extra-juicy and stay super tender, but you can substitute breast or thighs in a pinch.
• 1 large sweet onion, chopped: Adds mellow, caramelized flavor that forms the backbone of the filling.
• 8 large garlic cloves, minced: Don’t hold back—you want that deep, aromatic kick only lots of garlic can give!
• 7 tablespoons basil pesto: The heart and soul of this dish—go for one made with extra virgin olive oil for best results.
• 1 1/2 cups parmesan cheese, freshly grated (divided): Don’t use pre-shredded! Fresh parmesan melts beautifully and adds sharp, nutty undertones.
• 3 cups fresh baby spinach: Wilts into the filling for color and a lovely earthy touch.
• 2 cups grape tomatoes, halved: Bring juicy pops of sweetness and brightness throughout each bite.
• Olive oil, salt & pepper: Essentials for sautéing and seasoning everything to perfection.

Variations

The beauty of Pesto Chicken Stuffed Spaghetti Squash in the Oven is how customizable it is! You can easily tweak the filling or toppings to match what’s already in your kitchen, suit your dietary needs, or simply change things up for fun.

• Swap in Different Proteins: You can make this recipe with shredded rotisserie chicken for an even speedier weeknight supper, or try leftover turkey, shrimp, or even cannellini beans for a vegetarian spin.
• Try a Different Cheese: Don’t limit yourself to parmesan—experiment with melty mozzarella, sharp provolone, or even a bit of tangy goat cheese for a luxe upgrade.
• Add Extra Veggies: Stir in roasted red peppers, sautéed mushrooms, or artichoke hearts for extra color and flavor in the filling.
• Go Lower-Carb or Dairy-Free: Use a dairy-free pesto and vegan cheese if needed, or double up the chicken and veggies if you want a higher-protein version.

How to Make Pesto Chicken Stuffed Spaghetti Squash in the Oven

Step 1: Roast the Spaghetti Squash

This is where all the magic begins! Carefully halve your spaghetti squash, scoop out the seeds, drizzle them with a little olive oil and a sprinkle of salt, and place them cut side down on a baking sheet. Roast at 400°F until fork-tender—usually about 30–40 minutes, depending on the size. Let them cool just enough to handle, then gently fluff the inside strands with a fork, creating those signature spaghetti-like ribbons.

Step 2: Sauté the Chicken

While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add your cubed chicken, season generously with salt and pepper, and let it cook until golden on the outside and just cooked through—about 4–5 minutes. Don’t overcook; you want juicy pieces. Remove the chicken and keep it covered so it stays warm.

Step 3: Build the Flavor Base

Add another drizzle of olive oil to the skillet, turn the heat to medium, and toss in the chopped sweet onion. Cook until softened and a little caramelized—about 6–7 minutes. Add in all that lovely minced garlic and sauté for just 30 seconds, making sure it doesn’t burn. That aroma is your cue!

Step 4: Combine the Filling

Add the cooked chicken back into the skillet, then stir in pesto, one cup of the fresh parmesan, the spinach, and those juicy halved grape tomatoes. Mix gently until everything is rich, creamy, and evenly combined—the spinach will wilt and the kitchen will smell absolutely dreamy at this point!

Step 5: Stuff & Broil

Spoon the savory pesto chicken filling into each spaghetti squash “boat,” dividing it evenly. Sprinkle the remaining parmesan right over the top for that irresistible cheesy crust. Now, set your oven to broil and pop the stuffed squash under the heat for about 1 minute—just until the cheese is melty and golden. Keep your eyes on it—it goes fast!

Step 6: Serve and Enjoy

Serve your Pesto Chicken Stuffed Spaghetti Squash in the Oven hot from the broiler. The filling is steamy, cheesy, and packed with so much flavor that you won’t believe how simple it was. I promise, this is a showstopper for any night of the week!

How to Serve Pesto Chicken Stuffed Spaghetti Squash in the Oven

Garnishes

A little flourish goes a long way—scatter fresh basil leaves, extra grated parmesan, and a few silky ribbons of olive oil over the top right before serving. Try a sprinkle of toasted pine nuts if you’re feeling fancy; it harmonizes with the pesto and delivers a beautiful crunch.

Side Dishes

Let the Pesto Chicken Stuffed Spaghetti Squash in the Oven shine as the main event, but simple sides do the trick: a peppery arugula salad with lemon vinaigrette, roasted asparagus, or a crusty slice of sourdough bread are all lovely partners. Even a glass of chilled white wine feels just right here!

Creative Ways to Present

Bring some restaurant magic home by serving each squash half right in its shell—so pretty! Or, for a party, scoop the filling into a baking dish, top with extra cheese, and let guests serve themselves casserole-style. Mini squash boats make adorable individual appetizers for a crowd.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, tightly wrap leftover squash boats or transfer to airtight containers. Refrigerate for up to four days—trust me, the flavors just get better as they mingle together in the fridge!

Freezing

You can absolutely freeze the pesto chicken filling (without the squash shells) for up to two months. For best texture, let it thaw overnight in the fridge before reheating; freezing the assembled squash boats is possible, but the squash may release extra water after thawing.

Reheating

To reheat, bake the stuffed squash at 375°F for about 10–15 minutes, or until the center is hot and bubbly. For a quick fix, you can microwave (just cover to prevent drying out), but reheating in the oven keeps everything melty and revives that delicious golden cheese crust.

FAQs

Final Thoughts

If you’ve never tried Pesto Chicken Stuffed Spaghetti Squash in the Oven before, now’s the perfect time to treat yourself! This dish is colorful, cozy, and just plain fun to eat. I hope it brings warmth and flavor to your table—enjoy every cheesy, herby bite, and don’t forget to share the love if you find a new family favorite!

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