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Chicken Pesto Spaghetti Squash - A Fresh, Light, and Comforting Dinner

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash (about 3–4 pounds)
  • 2 cups cooked chicken, shredded or cubed (rotisserie works great)
  • 1/2 cup basil pesto (homemade or store-bought)
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup cherry tomatoes, halved (optional but recommended)
  • 1/4 cup low-moisture mozzarella, shredded (optional for a melty finish)
  • 1 tablespoon lemon juice, plus zest of 1/2 lemon
  • Salt and black pepper, to taste
  • Fresh basil, chopped, for garnish (optional)
  • Red pepper flakes, to taste (optional)

Method
 

  1. Preheat your oven: Set to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
  2. Prep the squash: Carefully cut the spaghetti squash in half lengthwise. Scoop out seeds. Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper.
  3. Roast: Place squash cut-side down on the baking sheet. Roast 35–45 minutes, until the flesh is tender and strands pull apart easily with a fork.
  4. Shred the squash: Let cool for a few minutes. Use a fork to scrape the flesh into long strands. Transfer to a large bowl and pat with paper towels if very watery.
  5. Sauté aromatics: In a large skillet over medium heat, add remaining 1 tablespoon olive oil. Stir in minced garlic. Cook 30–60 seconds until fragrant (don’t brown).
  6. Add chicken: Stir in the cooked chicken to warm through for 2–3 minutes. Season with a pinch of salt and pepper.
  7. Combine: Lower the heat. Add spaghetti squash strands to the skillet. Stir in pesto, lemon juice, and lemon zest. Toss until everything is coated and heated through.
  8. Finish with cheese: Fold in Parmesan and cherry tomatoes. If you want it extra melty, sprinkle mozzarella on top, cover the pan for 1–2 minutes to melt.
  9. Adjust seasoning: Taste and add more salt, pepper, or red pepper flakes if you like a little heat.
  10. Serve: Garnish with fresh basil and extra Parmesan. Serve warm.