Get ready to tantalize your taste buds with a dish that’s not just a feast for the eyes but also a wholesome delight for your palate! Our Cheesy Pesto Chicken and Veggie Stuffed Spaghetti Squash is a culinary masterpiece that combines the rich flavors of Italian cuisine with the nutritional benefits of fresh vegetables. Imagine tender spaghetti squash filled with savory shredded chicken, vibrant bell peppers, and zucchini, all enveloped in a luscious pesto sauce and topped with gooey mozzarella cheese. This recipe is not only easy to prepare but also perfect for meal prep or impressing guests at your next dinner party. Dive into this deliciousness and discover how simple it is to create a gourmet experience right in your kitchen!
Ingredients
- 2 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 cup pesto sauce
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 2 cups mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and inner pulp with a spoon.
- Drizzle the inside of the squash halves with olive oil and season with salt and pepper. Place the squash cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, prepare the filling. In a large mixing bowl, combine the shredded chicken, diced bell peppers, and diced zucchini.
- Add the pesto sauce to the chicken and vegetable mixture, stirring until everything is evenly coated.
- Once the squash is cooked, remove it from the oven and let it cool slightly. Use a fork to gently scrape the inside of the squash, creating spaghetti-like strands.
- Fill each squash half with the chicken and vegetable pesto mixture, distributing evenly.
- Top each stuffed squash half generously with shredded mozzarella cheese.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Tips
- Choose the Right Squash: When selecting spaghetti squash, look for ones that are firm and have a uniform yellow color. Avoid any with soft spots or blemishes.
- Cutting Safely: Use a sharp knife and a stable cutting board to safely cut the squash in half. If it’s too tough to cut, microwave it for a few minutes to soften the skin slightly.
- Enhance the Flavor: Feel free to add other vegetables like mushrooms or spinach to the filling for added flavor and nutrition.
- Cheese Lovers: For an extra cheesy experience, mix some of the mozzarella into the filling before stuffing the squash.
- Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just stuff the squash and bake when you’re ready to eat!
- Garnish for Presentation: Fresh basil or parsley not only adds a pop of color but also enhances the dish's flavor. Don't skip this final touch!
- Leftover Magic: If you have leftovers, they make a great lunch the next day! Just reheat in the oven or microwave until warmed through.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 95mg
