Chicken Caprese Stuffed Spaghetti Squash

Classic Pesto
  • 2 small spaghetti squash
  • 2 tbsp Filippo Berio Robusto EV Olive Oil, divided
  • 3/4 tsp each salt and pepper, divided
  • 12 oz boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 small onion, finely chopped
  • 1/3 cup Filippo Berio Classic Pesto
  • 1 1/2 cups halved cherry tomatoes
  • 8 oz fresh mozzarella cheese, sliced
  • 2 tbsp chopped fresh basil
    • Preheat oven to 400˚F. Halve spaghetti squash lengthwise and scrape out seeds; drizzle cut sides with 1 tbsp olive oil and season with 1/4 tsp each salt and pepper. Bake, cut sides down, on parchment paper–lined baking sheet for 45 to 50 minutes or until tender. Let cool slightly. Using a fork, scrape strands of squash into bowl; reserve squash shells.
    • Meanwhile, heat remaining oil in skillet set over medium-high heat; cook chicken, onion, and remaining salt and pepper for about 5 minutes or until chicken is browned. Stir in pesto; bring to simmer. Cook for about 5 minutes or until chicken is cooked through. Stir in cherry tomatoes; cook for about 1 minute or until slightly softened.
    • Toss spaghetti squash with chicken mixture; divide among reserved squash shells. Top with mozzarella cheese; broil for 1 to 2 minutes or until cheese melts. Sprinkle with chopped basil.
    • Tip: Add chopped black olives or jarred artichokes for a savory addition.

    Prep Time

    10 min

    Cook Time

    45 min

    Total Time

    55 min






    Dinners & Main Dishes

    Ingredient: Chicken

    Cooking Method: Broil

    World Cuisine: Italian

    Product: Classic Pesto


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