Cheesy Pesto Chicken and Veggie Stuffed Spaghetti Squash: a mouthful of a title and a mouth full of spaghetti squash deliciousness!
I can’t even begin to tell you how excited I am for spaghetti squash season. It’s embarrassing. The second I see that carefully constructed mountain of squash stacked at the market I lose my mind.
I try to play it cool, telling myself that I’ll only buy one or two this trip, then find myself cradling half a dozen in my arms like a dog trying to fit ALL THE TENNIS BALLS in their mouth.
What’s also a sight, is this uber-vibrant recipe. It’s a total Fall fiesta in every bite. Feel free to use whatever veg you have on hand and if you get a little overzealous with the stuffing and toppings? Fret not! The leftovers may or may not taste fantastic spooned directly into your face. Or you can save it for an epic omelette the next morning. We sadly didn’t make it to leftover status so you know where you’ll find me…
Buying MORE SQUASH!
Ready for the recipe? Let’s do this!
- 2 medium-small spaghetti squash [6-7 inches long]
- 2 chicken breasts
- 1/2 cup pesto, extra to taste
- 1-2 cups fresh baby spinach, torn/chopped
- 1 extra large carrot, shredded
- 1 medium red bell pepper pepper, chopped
- salt and pepper, to taste
- 8 oz shredded cheese
- 1-2 TBSP fresh parsley to garnish
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
- Next grab a lipped baking sheet or a rimmed baking dish.
- To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil or simply place a little water inside your baking dish. Both work great!
- Place inside a baking dish or atop rimmed, lined baking sheet [some liquid will escape] and roast face-down for 30-40 minutes, or until tender and easily pierced with a fork.
- Cooking time will vary a bit depending on the size of your squash, and the once rock-hard exterior of the squash will be visibly softened.
- The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner. You can also make the whole shebang one weekend and pop it in the fridge until about 30 minutes before dinnertime. Wind up with a little bit leftover? It reheats marvelously the following day! Now let’s get back to the recipe!
- While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night’s dinner. I poached mine.
- Chop chicken into bite sized pieces and toss with pesto.
- Set aside.
You can find complete recipes of this CHEESY PESTO CHICKEN AND VEGGIE STUFFED SPAGHETTI SQUASH in peasandcrayons.com