This Tuscan-style Stuffed Spaghetti Squash with Chicken, Spinach, and Sun-dried Tomatoes is one of my favorite recipes! If you’re having guests over and really want to “WOW” them, prep these in advance so you just need to warm them up in the oven at 350 degrees F for 25 minutes.
Ingredients:
– 1 large spaghetti squash
– 1 pack of chicken breast tenderloins (1 lb)
– Chicken broth (you’ll need 1 cup)
– 1 white onion
– 1 can of Pesto sauce
– Spinach
– 1 jar of sun dried tomatoes
– 1 container of feta cheese
Deets:
- Cut a spaghetti squash in half lengthwise, scoop out the pulp, then lightly drizzle olive oil and salt over the inside. Flip both sides of the squash upside down, then pierce with a fork, and bake at 400 degrees for 40 mins.
- While the squash is baking, prepare the filling. Add a pound of chicken breast tenderloins to a Dutch oven, add a cup of chicken broth, and cook with the lid on for 10 minutes on medium heat. Next shred the chicken using two forks.
- While the chicken is cooking, dice up half a white onion and 1/3 cup of sun-dried tomatoes. Add this to the chicken pot once it’s shredded, along with 1/2 cup of your favorite pesto sauce. Mix together thoroughly and let simmer for another 10 minutes. Lastly, add two big handfuls of spinach to the pot, stir everything together, and let it lightly wilt by leaving the lid on for another couple minutes.
- When the spaghetti squash is ready, flip each side over and scrape the spaghetti squash from the shell using a fork. Finally, add the stuffing on top of the spaghetti squash. Sprinkle the top of each side with feta cheese, and more diced sun-dried tomatoes to your liking.
Optional: Pop it back in the oven for just a couple minutes on the broil setting to warm it up a tad and lightly toast the top.
Tag me if you try this Tuscan-style Stuffed Spaghetti Squash recipe!
