Pesto Chicken Stuffed Spaghetti Squash for Two
Pesto, chicken, spinach, and a little greek yogurt for creamy goodness! Super healthy dinner for two! – ProjectMealPlan.com
- Total Time1 hour
- Yield2 servings 1x
Ingredients
Scale
- 1 medium-sized spaghetti squash, cut in half lengthwise
- non-stick cooking spray or avo oil spray
- 1/2 teaspoon kosher salt or fine sea salt, divided, plus more to taste
- 1/4 teaspoon fresh ground black pepper, divided, plus more to taste
- 1 tablespoon olive oil or avocado oil
- 12-16 ounces raw boneless skinless chicken breast, cut into 1-inch chunks
- 2 cups packed fresh baby spinach
- 2-3 tablespoons sun-dried tomatoes (dried or jarred), drained & chopped
- 1/4 cup traditional basil pesto
- 1/3 cup plain Greek yogurt (2% or whole)
- 1/2 cup shredded mozzarella cheese
- fresh basil for garnish (optional)
Instructions
- Cook the squash: Preheat oven to 400 degrees F. Line a half sheet pan (affiliate link!) with foil or parchment paper. Spray both cut halves of the squash (1 medium) with non-stick cooking spray, or rub with avocado oil so it doesn’t stick. Season with salt (~1/4 teaspoon) and pepper (~1/8 teaspoon), then place squash halves cut-side down and bake for 30-40 minutes.
- For easier cutting, use a fork to poke a few holes in a whole squash and microwave for about 4 minutes, then cut in half lengthwise and bake for 30 minutes. Remove from oven when the skin is easy to puncture with a fork.
- Cook chicken mixture: While the squash is in the oven, start cooking the chicken. Heat olive oil (1 tablespoon) in a skillet over medium-high heat. When hot, add chicken pieces (12-16 ounces raw boneless skinless, cut into 1-inch chunks) plus a sprinkle of salt (~1/4 teaspoon) and pepper (~1/8 teaspoon), then stir occasionally until nearly cooked through. Add spinach (2 cups packed) and sun-dried tomatoes (2-3 tablespoons, drained & chopped). Continue to cook chicken, spinach and tomato mixture for another 3-4 minutes, until the spinach is cooked down. Turn off the heat, transfer the mixture in a large mixing bowl and set aside.
- Remove squash flesh: When the spaghetti squash is done, let it cool for a couple minutes, then remove the seeds and middle flesh from both halves and discard. Run a fork through the edible 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 mixture. Leave the empty squash shells on the baking sheet for later use.
- Stuff & bake: Add pesto (1/4 cup) and greek yogurt (1/3 cup) to the squash and chicken mixture. Stir until thoroughly mixed. Divide the chicken squash mixture evenly between both squash shells. Top with mozzarella cheese (1/2 cup). Place the stuffed squash back in the oven for 10-12 minutes at 400 degrees. Broil for 2 minutes to get a cheesy golden brown top.
- Serve & store: Serve directly in the squash shell with fresh basil on top, or remove from the shell and serve in a bowl. Store leftovers in airtight containers for up to 4 days, preferably without the shell.
Notes
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. Nutrition information estimated with My Fitness Pal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
Nutrition
- Serving Size: one half stuffed squash
- Calories: 583
- Fat: 27.9g
- Carbohydrates: 26.2g
- Protein: 59.7g