Cheesy Pesto Chicken Stuffed Spaghetti Squash

Print Recipe
Course Main Course

Ingredients
  

  • 1 spaghetti squash
  • 2 boneless, skinless chicken breasts, cut into strips
  • ¼ cup pesto
  • 1 medium onion, chopped
  • ⅓ cup water
  • 2 cups baby spinach, torn or chopped
  • salt and pepper to taste
  • 4 oz shredded mozzarella cheese
  • ¼ cup grated parmesan cheese
  • olive oil

Instructions
 

  • Preheat oven to 400 degrees.
  • Slice spaghetti squash in half lengthwise and scoop out the seeds.
  • Brush the cut side of the squash lightly with olive oil and place cut
    side down in a rimmed baking dish (some liquid will escape during baking).
  • Bake for 30-40 minutes or until tender and easily pierced with a fork.
  • While squash is roasting, saute onions in olive oil over medium heat
    until tender and translucent.
  • Season chicken with salt and pepper and add to pan. Brown meat on each side about 1-2
    minutes.
  • Add water and half of the pesto.
  • Bring to a boil, cover and reduce heat to medium/low. Simmer for 25-30
    minutes or until chicken is tender, adding spinach for the last 2-5 minutes to
    wilt.
  • Remove chicken and veggies from pan with a slotted spoon, leaving the
    liquid. Toss with remaining pesto.
  • Fluff the inside of the squash with a fork, leaving it in the shell. Top
    with chicken and veggies, then sprinkle with cheeses.
  • Cover with foil and bake at 350 degrees for 10-15 minutes.