Chicken Pesto Spaghetti Squash

Rich in vitamins and minerals, spaghetti squash provides a light and nutritious base for the vibrant flavors of basil pesto, juicy cherry tomatoes, and tender chicken. With its low-carb profile and high nutritional value, this dish is perfect for those seeking a satisfying meal that's both delicious and guilt-free.

Chicken Pesto Spaghetti Squash

Indulge in a flavorful and nutritious twist on traditional pasta with Chicken Pesto Spaghetti Squash, a delicious low-carb alternative that's sure to satisfy your cravings without compromising on taste.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Cuisine American
Servings 2


  • pizza pan or baking sheet
  • mixing bowl
  • baking dish
  • skillet


  • 1 spaghetti squash (medium)
  • 2 chicken breasts boneless, skinless (diced)
  • 1 cup cherry tomatoes (150 g - halved)
  • ½ cup basil pesto (store-bought or Homemade Basil Pesto)
  • 1 cup mozzarella cheese balls (200 g - cherry size)
  • salt and pepper (to taste)
  • extra-virgin olive oil
  • basil leaves (Fresh -for garnish)


  • Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Prepare the Squash: Carefully halve the spaghetti squash lengthwise using a sharp knife. Scoop out the seeds and pulp with a spoon. Drizzle the cut sides of the squash with olive oil and season with salt and pepper.
  • Roast the Squash: Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 40-45 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
  • Prepare the Chicken: While the squash is roasting, season the diced chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove from heat and set aside.
  • Shred the Squash: Using a fork, scrape the cooked flesh of the spaghetti squash into strands. Place the strands in a mixing bowl.
  • Combine Ingredients: Add the cooked chicken, halved cherry tomatoes, and basil pesto to the mixing bowl with the spaghetti squash. Toss until well combined.
  • Assemble and Bake: Transfer the chicken and squash mixture to a baking dish. Add the mozzarella cheese balls.
  • Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
  • Serve: Remove from the oven and garnish with fresh basil leaves. Serve hot and enjoy!


  • Feel free to customize the recipe with your favorite protein, such as shrimp or tofu, and additional vegetables like spinach or bell peppers.
  • For a vegetarian option, omit the chicken and add extra vegetables or plant-based protein alternatives.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • To make this dish ahead of time, you can roast the spaghetti squash and cook the chicken in advance. Simply assemble and bake the dish when ready to serve for a quick and convenient meal.
Keyword Low carb, Spaghetti squash
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