Pesto Chicken Stuffed Spaghetti Squash in the Oven

A baked spaghetti squash stuffed with pesto chicken, tomatoes and spinach. Three other stuffed squash are partially shown in the photo.

5 from 2 reviews

Loaded with tender, juicy chunks of chicken, grape tomatoes, and fresh spinach, this stuffed squash is bursting with flavor from the basil pesto infusing the dish. You will never know it’s low in carbs and deceptively healthy. What a truly easy one-pan weeknight dinner option that is sure to satisfy your family.


  • 2 small Roasted Spaghetti Squash, halved
  • 1 1/2 pound Chicken Tenders, 1-inch cubed
  • 1 large Sweet Onion, chopped
  • 8 large Garlic Cloves, minced
  • 7 tablespoons Basil Pesto
  • 1 1/2 cups Parmesan Cheese, freshly grated (divided)
  • 3 cups Fresh Baby Spinach
  • 2 cups Grape Tomatoes, halved


  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Add 1 1/2 pounds cubed chicken tenders to the skillet and season with salt and pepper.
  • Cook the chicken for 4-5 minutes until no longer pink. Be careful not to overcook.
  • Remove the chicken from the skillet and cover with foil to keep warm.
  • Turn the heat to medium and heat 1 tablespoon of olive oil.
  • Add 1 large chopped sweet onion and sauté until tender and somewhat charred for about 6-7 minutes. Season with salt and pepper.
  • Add 8 large minced garlic cloves and sauté for 30 seconds.
  • Add chicken back into the skillet.
  • Add 1 cup of freshly grated parmesan cheese, 7 tablespoons of pesto, 3 cups of fresh baby spinach, and 2 cups of grape tomatoes.
  • Gently mix all these ingredients together until combined.
  • Spoon the pesto chicken into the four spaghetti squash shells.
  • Top with the remaining 1/2 cup of grated parmesan cheese.
  • Turn the oven to broil and place the stuffed squash under the broiler for one minute or until the parmesan cheese has melted.
  • Serve warm.
  • ENJOY!


  •  I chose tenders instead of strips for the reason that the name implies – “tenders.” Chicken strips are slightly tougher but honestly, you could use any type of chicken that you have in your freezer.
  • I choose pesto that is made with extra virgin olive oil. It’s healthier than say sunflower or canola oil. You may spend a little bit more, but in my opinion, it is well worth the cost.
  • When buying this parmesan cheese, it’s best not to grab a bag that is already grated. Parmesan cheese is best grated right before including in the recipe. And please, whatever you do, don’t reach for the powdery green can.
  • Cutting and roasting the spaghetti squash is the most time-consuming portion of this recipe. Here you’ll find my post on “How to Roast Spaghetti Squash” where I give tips on both cutting, roasting the squash, and fluffing the strands.
  • These Pesto Chicken Stuffed Squash can be stored in an airtight container after they have cooled completely. They should be consumed within a week after preparation.
  • To reheat, bake the stuffed squash bowls in a 375°F oven for 10 or 15 minutes or until the middle of the filling is heated.


Keywords: stuffed spaghetti squash, chicken spaghetti squash, pesto spaghetti sauce

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