Pesto Chicken Spaghetti Squash Boats

Let me tell you about the night pesto chicken spaghetti squash boats saved my sanity. It was one of those evenings when takeout menus were calling my name, but my waistline was begging for mercy. Then I remembered that lonely spaghetti squash rolling around in my pantry – and boom! Dinner magic happened. These little boats are my go-to when I want something that feels indulgent but won’t leave me in food coma territory. The best part?

They come together with just a handful of ingredients (rotisserie chicken is your friend here) and pack all the flavor of your favorite pasta dish without the carb crash. Trust me, once you try the way the nutty pesto clings to those tender squash strands and juicy chicken, you’ll be hooked too.

Why You’ll Love These Pesto Chicken Spaghetti Squash Boats

Listen, I don’t just make these because they’re good for me—I make them because they’re downright delicious. Here’s why they’ve become a regular in my dinner rotation:

• Effortless weeknight magic: Rotisserie chicken + jarred pesto = dinner in under an hour (most of which is hands-off baking time).
• Guilt-free indulgence: All the cozy vibes of pasta night with way more veggies and way less bloat.
• Your canvas, your rules: Swap in sun-dried tomato pesto, add spinach, or go wild with feta—it’s impossible to mess up.
• Meal prep superstar: These reheat like a dream, making tomorrow’s lunchbox the envy of the office.

Seriously, even my carb-loving spouse now requests these over actual pasta. That’s when you know you’ve struck gold.

Ingredients for Pesto Chicken Spaghetti Squash Boats

Here’s the beautiful simplicity of this dish – just seven main ingredients (plus basic pantry staples) transform into something magical. I’ve made this enough times to know exactly what works:

• 1 medium spaghetti squash (about 3 lbs – look for one that feels heavy for its size)
• 2 cups cooked chicken, shredded (rotisserie chicken is my weeknight hero here)
• 1/4 cup pesto (homemade is divine, but no shame in the jarred stuff – I love the Costco kind)
• 1/4 cup grated Parmesan (the good stuff you can actually taste, not the powdery kind)
• 1 tbsp olive oil (just enough to make those squash halves glisten)
• 1/2 tsp salt (trust me, squash needs it)
• 1/4 tsp black pepper (freshly cracked makes all the difference)

Chef’s note: If you’re feeling fancy, grab some pine nuts or extra basil for garnish. And if you’re dairy-free? Swap the Parmesan for nutritional yeast – it’s still killer!

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How to Make Pesto Chicken Spaghetti Squash Boats

Okay, let’s get these gorgeous boats sailing! The method is simple, but I’ve picked up a few tricks over the years that make all the difference. Follow these steps, and you’ll have restaurant-worthy results with minimal fuss.

Preparing the Spaghetti Squash

First, wrestle that squash into submission. Preheat your oven to 400°F (200°C) – this sweet spot gives us perfect tenderness without mushiness. Now, the trickiest part: cutting. I stand the squash upright and make a confident downward cut from stem to base (a sharp chef’s knife is your best friend here). Scoop out the seeds with a sturdy spoon – don’t stress about getting every last string, just the big clumps.

Drizzle the cut sides with olive oil like you’re anointing royalty, then sprinkle with salt and pepper. Place them cut-side down on a baking sheet (line it with parchment if you hate scrubbing pans). Roast for 30-40 minutes until the flesh yields easily to a fork. You’ll know it’s ready when the edges get slightly caramelized and the squash smells sweet and nutty.

Assembling the Pesto Chicken Filling

While the squash cools slightly, make your filling. In a bowl, toss your shredded chicken with pesto until every piece is happily coated. I use about 1/4 cup pesto per 2 cups chicken, but feel free to add more if you’re a pesto fanatic (no judgment here). If using rotisserie chicken, pick through it for any rogue cartilage – nothing kills the mood like an unexpected crunch!

Now, the fun part: take a fork and scrape the roasted squash to create those beautiful spaghetti-like strands. Leave about 1/4-inch border to keep your boat sturdy. Mix about half the squash strands right into the chicken mixture – this helps everything hold together.

Broiling for a Crispy Finish

Fill each squash half generously with the pesto chicken mixture, mounding it slightly in the center. Sprinkle Parmesan evenly over the top – this is where the magic happens! Pop them under the broiler for just 2-3 minutes, but WATCH CLOSELY. Broilers can turn golden perfection to charcoal in seconds (speaking from experience here). You want bubbly, slightly browned cheese with maybe a few crispy bits peeking through.

Let them cool for a minute – I know it’s hard to wait, but molten cheese burns are no joke. Then dig in and enjoy your masterpiece!

If you’re in the mood for comfort food without the guilt, you’ll love this Lazy Girl Pasta Recipe—a cheesy, satisfying dish that comes together with minimal effort.

Tips for Perfect Pesto Chicken Spaghetti Squash Boats

After making these dozens of times (yes, we’re obsessed), here are my foolproof tricks for pesto chicken spaghetti squash boat perfection:

• Dry those squash strands: After scraping, press them gently in a clean towel to remove excess moisture – soggy boats sink fast!
• Pesto power move: Warm the pesto slightly before mixing – it coats the chicken more evenly and makes your kitchen smell amazing.
• Broiler ballet: Keep the oven door cracked while broiling and dance nearby – that cheese goes from golden to gone in 15 seconds flat.
• Leftover love: Store filling and squash separately, then assemble before reheating to keep that perfect texture.

Follow these, and you’ll be the captain of the most delicious squash boat fleet in town!

Variations and Substitutions

Who says you haven’t stick with the classic? These pestos chicken spaghetti squash boats are like a blank canvas for your dinner dreams. Here’s some fun twists I’ve tried over the years:

• Vegan twist: Swap chicken for roasted chickpeas and use nutritional yeast in place of Parmesan. A vegan pest (store-bought or homemade) does the trick.
• Protein swap: My husband loves these with shredded rotisserie turkey or even crispy bacon bits for a smoky touch.
• Veggie boost: Toss in roasted bell peppers, caramelized onions, or wilted spinach for extra nutrition (and color).
• Pesto shakeup: Try sun-dried tomato pest or a creamy avocado pest for a whole new flavor profile.

Whatever you choose, trust me – these boats won’t sink!

Serving Suggestions

These pesto chicken boats shine brightest with simple sides – a crisp arugula salad with lemon vinaigrette or some toasted garlic bread for scooping up every last cheesy bit. For weeknight dinners, I often just pair them with roasted cherry tomatoes – the burst of sweetness plays perfectly with the savory pesto!

Storing and Reheating Pesto Chicken Spaghetti Squash Boats

Here’s my tried-and-true method for keeping these boats shipshape for leftovers (because let’s be real – they rarely last long in my house). Store assembled boats or separate components in airtight containers for up to 3 days in the fridge. For reheating, the oven’s your best bet – 350°F for about 10 minutes brings back that perfect texture. The microwave works in a pinch (cover with a damp paper towel to prevent rubbery chicken), but you’ll lose that glorious crispy cheese top. Pro tip: If you’ve got leftover filling, toss it cold into a salad the next day – instant gourmet lunch!

Nutritional Information

Here’s the scoop – one pesto chicken spaghetti squash boat packs serious nutrition without the guilt! Remember: These values are estimates and can change based on your specific ingredients (especially that pesto – some brands are oilier than others). Per serving you’re looking at:

• 320 calories – lighter than most pasta dishes!
• 25g protein – thanks to that chicken
• 20g carbs (with 5g fiber) – all the comfort without the carb crash
• 18g fat (mostly the good kind from olive oil and nuts)

Not too shabby for something that tastes this indulgent, right? For more wholesome yet flavor-packed meal ideas, browse our recipe collections on Pinterest where you’ll find everything from low-carb dinners to family-friendly favorites.

FAQ

You’ve got questions? I’ve got answers (and probably burned a squash or two learning them). Here’s what readers ask me most about these pesto chicken spaghetti squash boats: