Cheesy Chicken Pesto Spaghetti Squash Recipe

I’ve got a recipe that’s both deliciously comforting and surprisingly healthy — my Cheesy Chicken Pesto Spaghetti Squash Recipe. It’s one of those dinners I turn to when I want full-on flavor without a ton of carbs weighing me down. Imagine tender spaghetti squash “noodles” tossed with vibrant basil pesto, juicy chicken, and a generous blanket of melty mozzarella cheese. If you’re looking for a meal that feels indulgent but actually fuels you well, keep reading because this one’s a game changer.

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Ingredients You’ll Need

Each ingredient in this Cheesy Chicken Pesto Spaghetti Squash Recipe works harmoniously to deliver hearty texture and bold flavors. I use fresh pesto that really lifts the dish, and spaghetti squash as a fun, low-carb noodle alternative.

• Spaghetti Squash: It’s the star veggie, acting as a brilliant low-carb noodle base once roasted and fluffed.
• Chicken Breasts: Lean protein that soaks up the flavors — you can use leftovers too, which is a lifesaver.
• Basil Pesto: This adds freshness and herby goodness — homemade or store-bought both work well.
• Mozzarella Cheese: The gooey topping that makes this meal feel like a special treat.
• Vegetable Oil: Helps the squash roast nicely without drying out.
• Salt & Black Pepper: Simple seasonings that bring out the best in every ingredient.

Variations

I love to switch things up with this Cheesy Chicken Pesto Spaghetti Squash Recipe, depending on what’s in season or my mood. It’s super flexible, so feel free to make it your own!

• Protein Swap: I sometimes swap chicken for shrimp or even turkey sausage when I want a slightly different flavor profile.
• Dairy-Free Version: Use a vegan mozzarella or omit the cheese, and toss in some toasted pine nuts for crunch.
• Extra Veggies: Add sautéed mushrooms, cherry tomatoes, or spinach for a veggie boost that pairs effortlessly with the pesto.
• Spice It Up: If you like heat, sprinkle red pepper flakes over the top before baking for a little kick.

How to Make Cheesy Chicken Pesto Spaghetti Squash Recipe

Step 1: Roast Your Spaghetti Squash to Fluffy Perfection

Start by preheating your oven to 400°F — this temperature is perfect for roasting that spaghetti squash until tender. Cutting the squash can be a workout, so I like to place it on a damp towel to keep it steady on the cutting board. Be careful, since the skin is tough. Once halved, scoop out the seeds (they remind me of pumpkin seeds and can actually be toasted too!). Drizzle the insides with vegetable oil and sprinkle with salt and freshly ground black pepper. Then place the squash cut side down on a baking sheet and roast for about 30-40 minutes. You’ll know it’s ready when you can pierce through with a knife easily, and the flesh feels soft. Let it cool slightly so you don’t burn your fingers in the next step.

Step 2: Cook the Chicken While the Squash Roasts

I usually cook the chicken right in the oven alongside the squash to save time and dishes. Just drizzle the chicken breasts with a little vegetable oil and season with salt, pepper, and a sprinkle of garlic powder. Pop the chicken on a baking sheet and roast it for about 20-25 minutes, depending on thickness, until the internal temperature hits 165°F (if you have a meat thermometer, it’s a handy tool here). Once cooked, let it rest a few minutes then slice into strips – this will distribute those juicy bites throughout your dish beautifully. If you have leftover rotisserie chicken, that works like a charm too!

Step 3: Fluff, Mix, and Layer Your Flavors

Here’s where the magic begins. Take a fork and shred the roasted spaghetti squash flesh — it transforms into those fun “noodles” everyone loves. Stir about half a cup of that fresh basil pesto right into the squash — this helps bring a vibrant, herbaceous flavor to every bite. Next, spread your chicken strips inside each “squash boat” or toss them in with the pesto mixture, whichever you prefer. It’s already smelling and looking amazing!

Step 4: Cheese It Up and Bake

Now sprinkle shredded mozzarella generously over the top of the chicken and squash. Pop these back in the oven for about 15 minutes until the cheese is perfectly melted and bubbly. If you want that golden toasted cheese crust, I like to finish them off under the broiler for just 1-2 minutes — but watch closely so nothing burns! When the cheese is just right, drizzle a little extra dollop of pesto on top for that fresh finishing touch.

How to Serve Cheesy Chicken Pesto Spaghetti Squash Recipe

Garnishes

I like to finish this dish with a sprinkle of freshly grated Parmesan for an extra nutty kick, plus some torn basil leaves for vibrant color and aroma. A few toasted pine nuts on top add a lovely crunch that contrasts with the soft squash and melty cheese.

Side Dishes

Since this recipe is pretty filling on its own, I often keep sides simple: a crisp green salad with lemon vinaigrette or steamed asparagus tossed with a bit of olive oil and garlic pairs beautifully without overpowering the flavors.

Creative Ways to Present

For special occasions, I like to serve the spaghetti squash right in the squash boats — it feels rustic and impressive when you bring it to the table. Drizzle a little extra pesto around the plate for color, and add edible flowers for a pop of elegance. Your guests will be amazed it’s such a healthy dish.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in airtight containers in the fridge, and they usually last 3-4 days. The cheesy chicken pesto spaghetti squash holds up really well, but the texture of the squash softens a bit, which I actually don’t mind — it’s still tasty and satisfying.

Freezing

Freezing is totally doable! I like to portion out into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently to keep the cheese creamy and the chicken tender.

Reheating

Reheat leftovers in the oven at 350°F for about 15 minutes or until warmed through. I avoid the microwave since it can make the cheese a bit rubbery, but if you’re in a rush, use short bursts of power and stir halfway through.

FAQs

Final Thoughts

This Cheesy Chicken Pesto Spaghetti Squash Recipe has become a staple in my kitchen because it’s satisfying, wholesome, and downright tasty every single time. It’s the kind of meal I’m proud to serve family or friends, and I think you’ll enjoy it just as much—whether you’re cooking for weeknights or meal prepping for the week ahead. Give it a try, and don’t be surprised if it quickly becomes one of your favorite go-to dishes!

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