Pesto Chicken and Roasted Red Pepper Stuffed Spaghetti Squash
on Oct 30, 2017, Updated Mar 19, 2025
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Comfort food gets lightened up thanks to spaghetti squash! You’ll love this gluten-free, cheesy, Pesto Chicken and Roasted Red Pepper Stuffed Spaghetti Squash and you won’t miss the pasta!
If you love spaghetti squash try making this Spaghetti Squash Casserole! It’s full of southwest flavors and so easy to make!
Why You’ll Love Pesto Chicken Stuffed Spaghetti Squash
Lower in carbs – If you’re craving a dinner that reminds you of pasta, but is lower in carbs, try this pesto stuffed spaghetti squash. I’m not saying it’s a perfect replacement, but a worthy alternative in my opinion.
Hearty – Despite being lower in carbs, this is still a satisfying meal. The chicken, pesto, roasted red peppers, and cheese make it a substantial meal.
Great flavor – Pesto is an easy and delicious way to add a ton of flavor to a meal. The pesto pairs perfectly with the roasted red peppers, Parmesan and mozzarella cheese. Since spaghetti squash is fairly neutral in flavor it takes on the flavor of whatever sauce you add to it, in this case pesto.
Ingredient Notes
Spaghetti squash – Spaghetti squash should feel heavy when you pick it up at the store. If it’s not, it may be dry inside.
Chicken – Chicken breasts or thighs can be used.
Pesto – Save time and use jarred pesto. Delallo has the best jarred basil pesto in my opinion.
Roasted red peppers – Jarred roasted red peppers have a slight smoky flavor and are naturally sweet. They pair so well with the pesto!
Mozzarella and Parmesan cheese – Two Italian cheeses. I love the saltiness of the Parmesan combined with the gooey melted mozzarella.
Parsley and Basil – Fresh herbs brighten up the flavors. You could also use fresh oregano if you prefer.
Pine nuts – Optional, but they add a nice crunch to the dish and work nicely with the pesto since pine nuts are often used in pesto. Be very careful when toasting them, they burn quickly.
How to Make Pesto Chicken and Roasted Red Pepper Spaghetti Squash
Marinate the pieces of chicken in pesto for at least 15 minutes, longer if you prefer.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Roast the squash halves until tender.
While the squash is roasting, cook the chicken in a skillet.
Remove the squash from the oven and use a fork to scoop out the strands and separate them. Place them in a bowl along with the chicken, pesto, roasted red peppers, parmesan cheese, and fresh herbs.
Stir everything together and then place the spaghetti squash back into the squash shells. Top with the mozzarella cheese and broil in the oven until the cheese is melted and lightly browned. Garnish with pine nuts, extra fresh herbs, and pesto.
Make Ahead Tips
- Roast the spaghetti squash 1-2 days in advance and store the strands in an airtight container.
- Save time and used shredded or diced rotisserie chicken. Toss the chicken in pesto and then add it to the cooked spaghetti squash along with the other ingredients before baking it in the oven.
Storage
The stuffed spaghetti squash will keep in the refrigerator for up to 4 days. It doesn’t need to be stored in the squash shells if you prefer to throw them out.
You can reheat the spaghetti squash in the microwave or in a 350° F. oven until it’s warmed through.
I don’t recommend freezing spaghetti squash because it will be watery once it’s defrosted.
More Spaghetti Squash Recipes
- Cheesy Chicken and Broccoli Stuffed Spaghetti Squash
- Green Chile Chicken Enchilada Stuffed Spaghetti Squash
- Spicy Tomato Garlic Shrimp with Spaghetti Squash
- Spaghetti Squash Chicken Alfredo
- Spaghetti Squash with Feta and Herbs
Pesto Chicken and Roasted Red Pepper Stuffed Spaghetti Squash
Ingredients
- 1 spaghetti squash halved lengthwise and seeds removed
- 1/2 pound boneless skinless chicken breasts cut into bite sized pieces
- 2 tablespoons pesto divided
- Kosher salt fresh ground black pepper and garlic powder to taste
- 1/3 cup chopped roasted red peppers
- 1/4 cup shredded parmesan cheese
- 1/4 cup shredded part skim mozzarella cheese
- 1 tablespoon chopped flat leaf parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon toasted pine nuts for garnish optional
Instructions
- Place the chicken in a resealable freezer bag along with 1 tablespoon of pesto and season with salt, pepper and garlic powder. Seal the bag and massage the pesto and seasoning into the chicken. Marinate for at least 15 minutes, but an hour or overnight is even better.
- Preheat oven to 400 degrees F. and line a baking sheet with foil or parchment paper.
- Drizzle or spray a little olive oil on the cut sides of the spaghetti squash and sprinkle with salt and pepper. Place the halves cut-side down on the prepared baking sheet and place in the oven. Bake for 25-35 minutes (depending on the size of your squash) or until tender.
- While the squash roasts cook the chicken.
- Use a fork to scoop the squash flesh from the peel and to separate the flesh into strands. Place the strands in a bowl along with the cooked chicken.
- Add the remaining tablespoon of pesto, roasted red peppers, parmesan cheese, parsley and basil to the bowl and stir everything together until combined.
- Put the filling back into the squash shells and top with the shredded mozzarella cheese. Broil in the oven until the cheese is melted and golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
