Description
This Cheesy Pesto Chicken Spaghetti Squash is a healthy and flavorful dish combining tender shredded chicken and roasted spaghetti squash tossed in a creamy pesto and Greek yogurt sauce. Topped with melted mozzarella and Parmesan cheese, it’s a perfect low-carb, protein-packed meal that is easy to prepare and bake to perfection.
Ingredients
Spaghetti Squash:
- 1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands
Chicken & Sauce:
- 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
Cheeses & Garnish:
- 1/2 cup shredded part skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- Flat leaf parsley and extra pesto for garnish
Instructions
- Roast the Spaghetti Squash: Preheat the oven to 400°F. Pierce the squash and roast it until tender (about 40-50 minutes). Once cooled, cut open and scrape out the flesh with a fork into spaghetti-like strands.
- Prepare the Sauce Mixture: In a large bowl, combine pesto, Greek yogurt, half of the shredded mozzarella and Parmesan cheeses, dried oregano, garlic powder, red pepper flakes, kosher salt, and freshly ground black pepper. Mix thoroughly to create a creamy pesto sauce.
- Toss with Chicken and Squash: Add the shredded cooked chicken breasts and the spaghetti squash strands to the sauce. Stir gently until all ingredients are evenly coated with the sauce.
- Transfer and Bake: Spray an oven-safe baking dish with cooking spray. Transfer the mixture into the dish, spread evenly, and top with the remaining mozzarella and Parmesan cheese.
- Bake: Place the dish in an oven preheated to 375°F and bake for about 20 minutes, or until the cheese is melted and the casserole is heated through.
- Garnish and Serve: Remove from the oven and garnish with extra pesto and chopped flat leaf parsley as desired. Serve warm.
Notes
- To roast the spaghetti squash, cut it in half lengthwise and scoop out the seeds before roasting for better texture and ease.
- Use cooked chicken breast from a prior meal or rotisserie chicken for convenience.
- Adjust the amount of red pepper flakes to control the level of spiciness.
- For a dairy-free version, substitute Greek yogurt with a dairy-free alternative and omit cheeses.
- This dish can be made ahead and reheated in the oven for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
