We got back from vacation, and Trader Joe’s had a thousand new items. Everywhere. I was blown away. On the shelves. At the end of every aisle. The register shelves (you know the ones). Even outside the front door. The TJ’s crew agrees with me. And they love my Hufflepuff sweater. One chick walked up and laid it all out there – “Hey, I like your sweater.” Thanks, lady. You and the crew rock. You know what else rocks? Pesto + chicken. It’s kind of our thing. But this time, I removed some carbs and shoved the pesto chicken inside spaghetti squash I found at TJs. It’s Pesto Chicken Stuffed Spaghetti Squash for Two!
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Next, there’s me, at home with spaghetti squash. And I realized I’ve never actually cooked spaghetti squash for myself before. I’ve had it, yeah. But I’ve never cut it. And it seemed slightly dangerous. So naturally, I looked it up on YouTube.
Thank goodness I found the the most helpful video for cutting spaghetti squash EVER. Obviously, it’s called How To Cut a Spaghetti Squash, by Melissa Joulwan. It seemed safe at first watch, and I still have all of my fingers after cutting multiple spaghetti squash this way, so I think we’re good.
You’ll find the insides are pretty much like acorn squash or maybe pumpkin, but less stringy. It’s easy to take a large metal spoon and scrape the seeds/insides out. Make sure to have a good grip on the squash. I speak from experience.
I’ve been thinking a lot about pesto lately. Now that we’ve got a food processor, making my own pesto is within the realm of possibility. So I totally did it! I’m working on a post specifically about that – and comparing prices! (It’s done now!) Long story short, it was pretty good. And I used it in this recipe! Costco Pesto is pretty good too, so I’ll have to figure out the price difference. I’ll get back to you on that one.
The greek yogurt, in my opinion, is key to this recipe. It gives you that creamy saucy feel but it’s NOT loaded with cheese (even though I literally love cheese). The pesto blends with it to mask the greek yogurt tang, and it’s delicious. Plus a little extra protein on top of half a pound of chicken per serving. Wooww, the bench presser in me is swooning.
P.S. I couldn’t help it, and I put some cheese on top. You should too.
If you’re meal prepping this recipe, it is best to remove the pesto chicken spaghetti from the squash shell for storage. Keep it in a Pyrex in the fridge! Reheating in the microwave totally works (I did it today). If you’re on your own, this recipe is great for having one half for dinner, and the other half for lunch the following day.Print
Pesto, chicken, spinach, and a little greek yogurt for creamy goodness! Super healthy dinner for two! – ProjectMealPlan.com
- 1 medium-sized spaghetti squash, cut in half lengthwise
- non-stick cooking spray
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into small pieces
- 2 cups packed fresh baby spinach
- 2-3 tablespoons chopped sun-dried tomatoes
- 1/4 cup traditional pesto
- 1/3 cup whole fat plain greek yogurt
- 1/2 cup shredded mozzarella cheese
- fresh basil for garnish (optional)
- Preheat oven to 400 degrees F. Line a cooking sheet with foil.
- Spray both halves of the squash with non-stick cooking spray. Season with salt and pepper.
- Place squash halves cut-side down and bake for 30 minutes.
- While the squash is in the oven, begin cooking the the chicken. Heat olive oil over medium-high heat. When hot, add chicken pieces and stir frequently until they are almost cooked through. Add spinach and sun dried tomatoes.
- Cook chicken, spinach and tomato mixture for another 3-4 minutes, until spinach is cooked down. Place mixture in a large mixing bowl and set aside.
- When the spaghetti squash is done, let it cool for a couple minutes and then run a fork through the flesh, one side at a time. Long spaghetti-like strings should appear and easily separate from the squash. As the spaghetti flesh is removed, add it to the bowl with the chicken. Leave the empty squash shells on the baking sheet for later use.
- Add pesto and greek yogurt to the squash and chicken mixture. Stir until thoroughly mixed.
- Divide the chicken squash mixture evenly between both squash shells. Top with mozzarella cheese.
- Place back in the oven for 8-10 minutes at 400 degrees. Broil 2 minutes for a cheesy golden brown top.
- Serve in the squash shell, or remove from shell and serve in a bowl. Store leftovers in airtight containers for up to 4 days.
If you are meal prepping this recipe, it is best to remove the pesto chicken spaghetti from the shell for storage. Store in the fridge for up to 4 days.
Recipe adapted from Green Chili Chicken Enchilada Stuffed Spaghetti Squash by Danae at Recipe Runner.
- Serving Size: one half stuffed squash
- Calories: 583
- Fat: 27.9g
- Carbohydrates: 26.2g
- Protein: 59.7g
Thank you so much for reading! Tag @projectmealplan on social media if you make the Pesto Chicken Stuffed Spaghetti Squash! I’d love to see what you’ve created! Oh, and follow me on Pinterest for meal inspiration every single day!