Cheesy Pesto Chicken Spaghetti Squash Recipe
Introduction
This Cheesy Pesto Chicken Spaghetti Squash is a comforting, low-carb meal packed with flavor. Roasted spaghetti squash strands are combined with tender chicken, creamy pesto sauce, and melted cheese for a satisfying dinner that’s easy to prepare.
Ingredients
- 1 spaghetti squash, roasted and flesh scraped out into strands
- 2 cups shredded cooked chicken breasts
- 1/4 cup pesto
- 3/4 cup plain low fat Greek yogurt
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- 1/2 cup shredded part skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- Flat leaf parsley and extra pesto for garnish
Instructions
- Step 1: Roast the spaghetti squash at 400°F until tender, then let it cool. Use a fork to scrape out the flesh into spaghetti-like strands.
- Step 2: In a large bowl, mix together the pesto, Greek yogurt, half of the mozzarella and Parmesan cheeses, oregano, garlic powder, red pepper flakes, salt, and pepper. Add the shredded chicken and spaghetti squash strands, stirring until everything is well coated.
- Step 3: Transfer the mixture to an oven-safe baking dish sprayed with cooking spray. Sprinkle the remaining cheese on top. Bake at 375°F for about 20 minutes, or until the cheese is melted and heated through.
- Step 4: Garnish with extra pesto and chopped parsley before serving, if desired.
Tips & Variations
- Use homemade pesto or your favorite store-bought brand for convenience and flavor.
- Add sautéed mushrooms or sun-dried tomatoes for extra texture and taste.
- For a spicier kick, increase the red pepper flakes slightly.
- To make it dairy-free, substitute the cheeses with vegan alternatives and use a dairy-free yogurt.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally. The texture of the squash is best enjoyed fresh, but it heats up well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the spaghetti squash ahead of time?
Yes, you can roast and scrape the spaghetti squash a day or two in advance. Store it in the refrigerator until ready to mix with the other ingredients.
What can I use instead of Greek yogurt?
You can substitute plain low fat Greek yogurt with sour cream or a creamy mayonnaise if you prefer. For a lighter option, consider using cottage cheese blended smooth.
PrintCheesy Pesto Chicken Spaghetti Squash Recipe
This Cheesy Pesto Chicken Spaghetti Squash recipe is a flavorful, healthy twist on classic pasta dishes, combining roasted spaghetti squash with tender shredded chicken tossed in a creamy pesto and Greek yogurt sauce, topped with melty mozzarella and Parmesan cheese, then baked to perfection. It’s a comforting yet low-carb meal that balances rich, cheesy flavor with fresh herbs and a hint of spice.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands
- 2 cups shredded cooked chicken breasts
- 1/4 cup pesto
- 3/4 cup plain low fat Greek yogurt
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- 1/2 cup shredded part skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- Flat leaf parsley for garnish
- Extra pesto for garnish
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and place it cut side down on a baking sheet. Roast for about 40-45 minutes until the flesh is tender. Let it cool before using a fork to scrape out the strands of squash.
- Prepare the Sauce and Mix: In a large bowl, combine the pesto, plain low fat Greek yogurt, half of the shredded mozzarella and Parmesan cheese, dried oregano, garlic powder, red pepper flakes, kosher salt, and freshly ground black pepper. Stir well to create a creamy sauce. Add in the shredded cooked chicken and spaghetti squash strands. Mix everything thoroughly until the strands and chicken are evenly coated with the sauce.
- Bake the Casserole: Preheat the oven to 375°F (190°C). Spray an oven-safe baking dish with cooking spray. Transfer the spaghetti squash and chicken mixture into the dish. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top. Bake for about 20 minutes or until the cheese is melted, bubbly, and the dish is heated through.
- Garnish and Serve: Remove the dish from the oven and let it cool slightly. Garnish with chopped flat leaf parsley and a drizzle of extra pesto before serving for an added burst of fresh flavor.
Notes
- To roast the spaghetti squash, you can also microwave it for 10-12 minutes if short on time, but roasting enhances the flavor best.
- Use part-skim cheeses to keep the dish lighter in fat while still creamy and cheesy.
- Chicken can be substituted with turkey or a plant-based shredded protein for variation.
- Adjust red pepper flakes based on your preference for heat.
- This dish can be prepared ahead of time and baked just before serving.
Keywords: spaghetti squash, pesto chicken, low carb, cheesy chicken bake, healthy dinner, baked chicken casserole
