Stuffed Spaghetti Squash with Chicken and Pesto

Stuffed spaghetti squash with chicken and pesto is not just delicious, but it is also a high-protein, low-calorie option.

This recipe is a regular feature in my weekly meal planning. It is suitable for meal prepping and can be savored throughout the week. Ensuring that your meals are simple to prepare will help you maintain consistency in your nutrition goals!

Stuffed Spaghetti Squash with Chicken and Pesto

Ingredients

• 1 small spaghetti squash

• 4 oz cooked chicken breast, shredded

• 2 tablespoons pesto sauce

• 1/4 cup cherry tomatoes, halved

• 2 tablespoons grated Parmesan cheese

• Salt and pepper to taste

• Fresh basil leaves for garnish

Directions

1. Preheat oven to 375°F (190°C).

2. Cut spaghetti squash in half lengthwise and scoop out the seeds.
   

3. Place spaghetti squash halves cut side down on a baking sheet lined with parchment paper.
   

4. Bake in the preheated oven for 30-40 minutes or until tender.
   

5. While the squash is baking, combine shredded cooked chicken breast and pesto sauce in a bowl.
   

6. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands.
   

7. Divide the chicken and pesto mixture between the spaghetti squash halves.

8. Top with diced tomatoes and grated Parmesan cheese.
   

9. Season with salt and pepper to taste.
   

10. Garnish with fresh basil leaves before serving.
    

If you try out this recipe, be sure to tag me @fitness_adventures_with_liz! I love seeing you guys put your own twists on my recipes!