Spaghetti squash with pesto chicken

Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes
Serves 4 servings (1/2 spaghetti squash each)     adjust servings

A hands-off, 4-ingredient spaghetti squash dinner that’s fresh and healthy!


  • 2 spaghetti squash
  • 2 heaping cups cooked shredded chicken (from 2 chicken breasts or a rotisserie chicken)
  • 1/2 cup pesto (homemade or store bought)
  • 1 pint cherry tomatoes, halved
  • Optional toppings: Parmesan cheese and/or chopped fresh parsley or basil leaves


  1. Preheat the oven to 375.
  2. Prepare the spaghetti squash. Cut each squash in half lengthwise. Use a very sharp knife and be careful — they can be difficult to cut. If needed, poke it with a fork and microwave for 4-5 minutes to soften it slightly before cutting. Remove the seeds and inner pulp of the squash (much like cleaning out a pumpkin). Place spaghetti squash cut side down on a baking sheet.
  3. Bake spaghetti squash for 35-45 minutes, until squash is tender. The cooking time will depend on how large your squash are. You can test it with a sharp knife and see if it easily pierces the other skin. Don’t let them go too long though, because the spaghetti strands will be mush.
  4. Meanwhile, combine shredded chicken and pesto and stir well.
  5. Remove the spaghetti squash from the oven. Use a fork to scrape the inside of the squash lengthwise to make strands that look like spaghetti. Just be careful - it’s hot!
  6. Add the pesto chicken to the top of each spaghetti squash boat. Return to the oven and cook for 5-7 minutes, until warmed through.
  7. Remove, top with the halved cherry tomatoes and serve, either directly in the spaghetti squash boat or transferred to a bowl.
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