Hello you beautiful human. 🙂

Happy Sunday!

I feel like it’s been so long since I’ve shared a recipe on here!! I’ve been so busy and my kitchen is pretty small so I haven’t been very creative lately.

I’m home in Washington right now though so I’m taking full advantage of all the space and fancy appliances. 😉

I love spaghetti squash and also the concept of using the shell of your food as the vessel for your meal (plus it saves dishes) so when I saw “The Girl on Bloor”s recipe for Chicken Pesto Spaghetti Squash Bake, I literally got right in my car to go to the grocery store.


I pretty much followed her recipe except instead of making my own pesto I got a container of premade pesto at the store, because it saved me time and it tastes pretty much the same. If you want to go all out, by all means, make it from scratch!! Pesto is something I usually inhale so the quicker I can get it into my mouth the better.

This recipe is protein packed and loaded with veggies. It’s low card and ULTRA YUMMY. I can’t even type this without drooling so I’m going to cut to the chase and give you the recipe.

Hope you enjoy!! (P.S. If you make this, be sure to take a picture and tag me in it when you post!)

Chicken Pesto Spaghetti Squash Bake



  • 2 spaghetti squash
  • 1 tbsp olive oil
  • 2 chicken breasts, diced
  • 1 8 oz package mushrooms, sliced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 tomatoes, diced
  • 2 tbsp whipping cream
  • 1 cup sliced bocconcini cheese (mozzerella balls)



  1. Preheat oven to 425 F. Cut spaghetti squash in half, then drizzle with olive oil and sprinkle with salt and pepper and any seasoning like oregano or rosemary. Bake for 35 min.
  2. Meanwhile, (if you’re making your own pesto) make pesto by blending all ingredients together in a small personal blender or food processor. (See Taylor’s recipe for ingredients)
  3. Heat olive oil over med-high heat. Add chicken and sautee for 3-4 min.
  4. Add mushrooms, sauteeing for another 2 min.
  5. Add red onion, bell peppers and tomatoes, cooking for another 3-4 min.
  6. Add half the pesto, then cream. Cook another 5 min, then set aside.
  7. Around this time, spaghetti squash should be coming out of the oven. Once cooled, scrape down the sides of squash with a fork.
  8. Add chicken-pesto-veggie mixture and then top with sliced bocconcini cheese.
  9. Broil in oven for 4-5 min or until cheese is melted. Serve and enjoy!

Hope you love this recipe as much as I do!

Thanks for reading today!

xx Nicole #DoStuff

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