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Spaghetti Squash with Chicken
  • Prep
    15 min
  • Total
    1 hr 15 min
  • Serving

Spaghetti Squash with Chicken


  • 2 spaghetti squashes, cut in half
  • Salt and pepper, to taste
  • 4 half chicken breasts, skinless and cut into strips
  • 60 ml (1/4 cup) olive oil
  • 12 cherry tomatoes, cut in half
  • 30 ml (2 tbsp.) pesto
  • 1 container (200 g) Saputo Cocktail Bocconcini cheese, drained
  • Basil leaves


  1. Using a spoon, remove the seeds from the squash.
  2. Drizzle both halves of the squash with olive oil and season each with salt and pepper. 
  3. Preheat the oven to 180 °C (350 °F) and cook squash on a baking sheet for 55 minutes.*  
  4. Meanwhile, cut chicken into strips.
  5. Heat the oil in a skillet over medium heat. Cook the chicken strips for 5 to 6 minutes, until the insides are no longer pink.
  6. Combine tomatoes and pesto. Season with salt and pepper.
  7. Using a fork, mash the inside of the squash while keeping its flesh in the skin.
  8. Spread the chicken mixture into the hollows of the squash halves and top with Saputo Cocktail Bocconcini.
  9. Place the squash halves on a baking tray lined with parchment paper.
  10. Bake in the oven for 3 to 5 minutes.

*Alternative: cook in the microwave instead of the oven by placing the squash open-side facing up and cook for 12 to 15 minutes.