Pesto Chicken Stuffed Spaghetti Squash

This Pesto Chicken Stuffed Spaghetti Squash is a creamy and delicious roasted squash based main dish packed with golden chunks of chicken breast, Greek yogurt and spinach. So cheesy, satisfying, and full of flavor, nobody will miss the noodles!

What are the ingredients in the Pesto Chicken Stuffed Spaghetti Squash?

The ingredients in this recipe are relatively simple and can be found at most grocery stores, especially during squash season. Honestly, the hardest part is cutting the squash in half. Here are the ingredients I used along with some info for each:

• spaghetti squash – For this recipe, you’ll want to use a medium sized spaghetti squash. If you only have a large squash, feel free to save some of the insides for another recipe, or add more of the other ingredients to compensate.
• olive oil or avocado oil – I cook almost exclusively with avocado oil, but you can use either one!
• chicken breast – Boneless skinless chicken breasts are recommended, but you can also use chicken thighs.
• baby spinach – Get some greens in here! They’ll cook down and be hardly noticeable once they’re combined with the pesto and cheese.
• sun-dried tomatoes – Adding both color and flavor, I love the sun-dried tomatoes in this recipe. They add a hint of sweetness that really stands out in the pesto and chicken.
• traditional basil pesto – My favorite brand is the Costco traditional basil pesto in the big green jar!
• plain Greek yogurt – This recipe uses Greek yogurt to get a creamy, saucy vibe going on. Combined with the pesto, you can’t taste the yogurt 🙂
• shredded mozzarella cheese – Cheese is required here! I like to mix some in and add some on the top as well.

Equipment you’ll need to make Pesto Chicken Stuffed Spaghetti Squash:

The most important thing you’ll need a sharp knife for cutting the squash. I’ve also got a couple other recommendations for the brands I use at home:

• sharp chef’s knife – If I had to pick one thing in my kitchen to use forever, it would be my Misen Chef’s Knife (affiliate link!). This knife is super high quality while being affordable. I’ve had mine for years (and there’s a lifetime guarantee!).
• wooden cutting board – For all of the chopping, I recommend this Greener Chef XL Bamboo Cutting Board (affiliate link!). The XL size is perfect but not too huge. I use it for everything except cutting raw meat. Hand wash only!
• half sheet pan (affiliate link!) – Every kitchen needs two rimmed half sheet pans. They’re good for everything from baking cookies to roasting vegetables to holding chicken juices. In this recipe, I roasted the squash on one of these pans.

This main dish recipe requires baking the spaghetti squash, then removing the cooked strands and combining them with cooked chicken and vegetables. That mixture is also combined with pesto, cheese, and Greek yogurt, then baked once again before serving.

Cutting spaghetti squash requires a sharp knife, and the baking steps take a bit of time, but otherwise, it’s a relatively simple recipe to put together.

Here’s a breakdown of each cooking step, plus some extra tips you might find helpful:

What kind of pesto do you recommend?

My basil pesto recommendations are: Costco brand pesto or Rana brand. However, if you have a favorite brand of pesto, that should work too.

UPDATE 2022: I wrote a post all about Store-Bought Vs. Homemade Pesto: Which Is Cheaper? Check it out for the pesto recipe and a price comparison!

Ways to customize this recipe:

Here are some of my ideas for how to make this dinner recipe your own:

• Swap the veggies. Instead of spinach and sun-dried tomatoes, use any kind of roasted or sauteed vegetable that you would eat with chicken and pesto. Most of them will work – check my Roasted Veggie Pesto Pasta Salad for ideas.
• Swap the pesto. Use red pesto, dairy-free pesto, carrot top pesto, or any variation you love!
• Swap the Greek yogurt. You could even blend up some cottage cheese and add that into the mix instead, just like the review below!

Best tips for making stuffed spaghetti squash:

Here are my best tips for making this recipe successfully in your own kitchen:

• Cut the chicken into similar sized pieces. That way, all pieces cook at the same rate and you won’t have larger, undercooked pieces of chicken.
• Let the pan get real hot before you add the chicken. This is how to get the best browning on the chicken!
• Use 2% or 5% fat Greek yogurt for a creamier and slightly more flavorful mixture. Fat equals flavor, but if you only have 0%, that works too.
• Don’t save the shells with the leftovers. It’s not necessary. You don’t even have to serve in the shells; it just saves a roasting dish.

What to serve with this Pesto Chicken Stuffed Spaghetti Squash:

This main dish meal is a pretty filling recipe on its own, complete with chicken, veggies, squash noodles, and saucy pesto goodness. Generally, I would eat this meal by itself. But it would also be good with:

• a side garden salad
• crusty garlic bread and oil
• roasted garlic potatoes
• snack plate appetizer

I would not recommend freezing this recipe, as the texture of the squash will be funky after thawing.

To store in the fridge, remove from the outer shells and place into an airtight container. Store in the fridge for up to 4 days for best quality.

I would not recommend freezing this recipe, as the texture of the squash will be funky after thawing.

To reheat from the fridge, microwave for about 2 minutes, checking and stirring after 90 seconds.

Alternatively, place in an oven safe container and into a cold oven. Turn the oven on to 350F and set a timer for 25 minutes. Check temperature and add more time if needed. This recipe also reheats well in a HotLogic Portable Oven – link to my review.

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

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Photography by Christine Ma.