Name: Cheesy Pesto Chicken Spaghetti Squash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
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 and extra pesto for garnish

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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!

Closeup photo of a white bowl with a fork in it full of Cheesy Pesto Chicken Spaghetti Squash.

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.

Overhead photo of a rectangular white casserole dish filled with Cheesy Pesto Chicken Spaghetti Squash. Melted cheese and dollops of pesto on top of the casserole.

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 photo of Cheesy Pesto Chicken Spaghetti Squash. White bowls filled with spaghetti squash, cooked chicken, Greek yogurt, pesto, spice and cheese.

Ingredients For Cheesy Pesto Chicken Spaghetti Squash

Spaghetti squash
Cooked chicken breasts
Pesto
Plain low fat Greek yogurt
Dried oregano, garlic powder and red pepper flakes
Flat leaf parsley
Mozzarella cheese
Parmesan cheese

Cheesy Pesto Chicken Spaghetti Squash in a white casserole dish with a black serving spoon in it and a bowl of pesto behind the dish.

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.

A black serving spoon scooping out some of the Cheesy Pesto Chicken Spaghetti Squash from a white casserole dish.

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.

Overhead photo of two white bowls with Cheesy Pesto Chicken Spaghetti Squash in them. A glass of white wine and a small bowl of pesto are behind the bowl in front.

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.