Pesto Chicken Stuffed Spaghetti Squash for Two

Pesto Chicken Stuffed Spaghetti Squash is a creamy & delicious squash based dinner for two, packed with protein from chicken breast, Greek yogurt and baby spinach! Make-ahead friendly – it makes wonderful leftovers!

Fingers beware! Cutting squash is difficult. 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.

This recipe is a wonderful way to use up a whole spaghetti squash and jam pack it with good stuff like chicken, pesto, and cheese! Just be careful cutting that squash!

Watch how to make Pesto Chicken Stuffed Spaghetti Squash (1 min):

Are spaghetti squash noodles a good substitute for regular noodles?

Spaghetti squash is delicious, and after being cooked, it does come out of the squash in a stringy, noodle type of way, but ultimately, it’s not going to full-on replace your regular pasta noodles.

I’ve found that the spaghetti squash noodles have a very light flavor and are able to take on almost any classic combo of seasonings you throw at them.

For this reason, they make a great base of carbohydrates for things like this Spaghetti Squash Spaghetti Bake and my Chicken Bacon Ranch Casserole!

If you go in knowing this are a delicious squash creation, and you’re not expecting it to taste like pasta, chances are I think you’ll enjoy it more.

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

The ingredients in this recipe are relatively simple – honestly the hardest part is cutting the squash in half. Here are the ingredients I used along with a mini discussion 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.

How do you make the pesto chicken stuffed spaghetti squash?

This recipe does not require any special equipment – *except* a sharp knife to cut your squash. You can also cook your squash however you want – Instant Pot or oven both work!

First, start by cooking the squash. You can do this in the oven or in an Instant Pot, but both methods require cutting first.

To cook in the oven, preheat to 400 degrees F and line a cooking sheet with foil. You can remove the seeds and guts before or after cooking. Spread avocado oil or spray nonstick cooking oil on the insides of the squash. Place the squash halves cut-side down and bake for 30-40 minutes.

Bake for 30 minutes. Remove from oven when the skin is easy to puncture with a fork.

While the squash is baking, cook chicken mixture. Heat olive oil over medium-high heat. When the pan is hot, add chicken pieces, along with a pinch of salt and pepper.

Stir occasionally until the pieces are almost cooked through, then 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.

The next step is to remove the spaghetti squash flesh and mix it with the chicken mixture and sauce.

When the spaghetti squash is done, let it cool for a couple minutes, then remove the seeds and guts from both sides and discard. Run a fork through the flesh of the squash – long spaghetti-like strings should appear and easily separate from the skin.

Add all the flesh to the bowl with the chicken. Leave the empty squash shells on the baking sheet so we can fill them up again.

To that same bowl, add pesto and greek yogurt and stir until thoroughly mixed. Divide the chicken squash mixture evenly between both squash shells. Top with mozzarella cheese. Add a little cheese inside if you want too 😉

Next, bake the stuffed shells by placing them back in the oven for 8-10 minutes at 400 degrees. Broil 2 minutes for a cheesy golden brown top.

Serve with some fresh basil for a fancy vibe!

What kind of pesto do you recommend?

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.

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!

If I don’t want to make pesto at home, my favorite kind to get is the Costco brand traditional basil pesto.

What should you 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’ll eat this meal by itself. But it would also be good with a side salad or crusty garlic bread.

Is this recipe freezer-friendly?

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

How to store pesto chicken stuffed spaghetti squash:

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.

How to reheat pesto stuffed spaghetti squash:

To reheat from the fridge, microwave for 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.