This Cheesy Pesto Chicken Spaghetti Squash is perfect for nights when you’re craving something lighter in carbs, but still packed with flavor. It’s creamy, cheesy, loaded with pesto and so easy to make!
Spaghetti squash recipes are no stranger to my blog. I love the texture and how you can basically treat it like pasta and flavor it however you’d like. It’s a great alternative to pasta on days where you want something lighter or an extra serving of vegetables.
One of my favorite spaghetti squash recipes is this Southwest Spaghetti Squash Casserole. It really hits the spot when I’m craving Southwest/Mexican food. To satisfy my Italian food craving, I’ve been turning to this Cheesy Pesto Chicken Spaghetti Squash. It’s easy to make and a lot of the prep can be done ahead of time.
Ingredients For Cheesy Pesto Chicken Spaghetti Squash
- Spaghetti squash
- Cooked chicken breasts
- Plain low fat Greek yogurt
- Dried oregano, garlic powder and red pepper flakes
- Flat leaf parsley
- Mozzarella cheese
- Parmesan cheese
How to Make Cheesy Pesto Chicken Spaghetti Squash
Start by roasting the spaghetti squash in the oven for 30-45 minutes depending on the size of it. Let the spaghetti squash cool for at least 15 minutes if not longer before trying to scrape it out. While the squash is cooling combine the pesto, Greek yogurt, spices and half the cheese together in a large bowl and stir them together until they’re combined.
Add the cooled spaghetti squash and shredded chicken into the bowl and stir together until everything is combined. Pour the mixture into an oven safe dish and top with the remaining cheese. Bake at 375° F. for about 20 minutes or until everything is heated through. Top with chopped parsley and extra dollops of pesto.
How to Roast Spaghetti Squash
My go-to method for roasting spaghetti squash is simple and doesn’t require any fancy tools other than a sharp knife.
- Line a sheet pan with foil or parchment paper and spray it with cooking oil.
- Cut the spaghetti squash in half lengthwise. You’ll want to use a sharp chef’s knife when you’re doing this. To make it easier, cut a small portion of the top of the squash off so that the hard stem is removed. Often times this is where your knife will get stuck and you’ll be fighting to cut through it.
- Scoop out the seeds using a spoon. Sprinkle the inside of the squash with a generous amount of kosher salt and fresh ground black pepper.
- Place the squash cut side down onto the prepared sheet pan. Bake in the oven at 400° F. for 30-45 minutes. Small spaghetti squash may only need 30-35 minutes whereas a large one will like take between 40-45 minutes, possibly longer.
- 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 and extra pesto for garnish
- Roast the spaghetti squash at 400° F. following the tips listed above. Let the squash cool before scooping out the flesh with a fork.
- In a large bowl stir together the pesto, Greek yogurt, half of the cheese, oregano, garlic powder, red pepper flakes, salt and pepper. Add in the shredded chicken and spaghetti squash strands and stir everything together until it's coated in the sauce.
- Transfer the squash an oven safe baking dish sprayed with cooking spray and top with the remaining cheese. Bake at 375° F. for about 20 minutes or until the cheese is melted and everything is heated through. Top with extra pesto and chopped parsley if desired.
Amount Per Serving: Calories: 325Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 346mgCarbohydrates: 20gFiber: 4gSugar: 8gProtein: 36g