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Pesto Chicken Stuffed Spaghetti Squash

Pesto Chicken Stuffed Spaghetti Squash
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Calories 631 cals
Total Fat 33 g
Cholesterol 213 mg
Dietary Fiber 1 g
Sodium 1117 mg
Protein 63 g
Total Carbohydrate 22 g
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Prep Time: 25 Minutes

Time to Table: 1 Hour 45 Minutes

Serves: 4

Ingredients

  • 2 small spaghetti squash, halved and seeds removed
  • 2 boneless skinless chicken breasts
  • 1 red bell pepper, diced
  • 1 large zucchini, cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup Daisy Cottage Cheese
  • 1/2 cup basil pesto
  • 1 cup shredded Mozzarella cheese

Directions

Heat the oven to 400 degrees. Coat a large rimmed baking sheet with non-stick cooking spray. Place the spaghetti squash, cut-side down, on the baking sheet. Toss the chicken breasts, bell pepper and zucchini in a large bowl with oil; sprinkle with salt and pepper. Place on the baking sheet around the spaghetti squash. Bake for 30 to 40 minutes or until the spaghetti squash and vegetables are tender and the chicken is no longer pink in the center. With a fork, shred the chicken into large pieces; place in a medium bowl. Add the roasted vegetables, cottage cheese and pesto. Using a fork, shred half of the spaghetti squash into spaghetti-like strands; place in a bowl and toss with the chicken, vegetables, cottage cheese and pesto. Spoon into the center of the spaghetti squash; place on clean large rimmed baking sheet. Top with the mozzarella cheese. Bake for 20 to 25 minutes or until hot and the cheese is melted.

Reviews

Average Rating:
4.5 out of 0 5
(2)
Captainron01 10/03/2018

This is super easy and surprisingly delicious! I ended up curbing my zucchini and chicken and cooked that in a pan while my squash was in the oven, then added the peppers, basil and some mushrooms.. then follows the rest of the directions. I had to make myself stop eating it so I didn't stuff myself. This is certainly a new favorite!

Shelby 09/23/2018

This recipe had good flavor and was fairly easy to make once you got the squash cut open! One cooking tip - you must vary the cooking time on your chicken by how thick the breasts are or they might overcook at 400 for 40 minutes. Same with the veggies. Smaller cut = less time. I used chicken cutlets and small diced veg. I let the spaghetti squash cook 20 min then added the chicken and veg to she sheet pan and let it cook another 20. My husband absolutely hates squash, and thought the squash was holding angel hair pasta, so it completely fooled him!!! Thanks for the healthy, yummy recipe!

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