Cheesy Pesto Chicken Spaghetti Squash

4.54 from 43 votes

Cheesy Pesto Chicken Spaghetti Squash is perfect for nights when you're craving something lighter in carbs, but still packed with flavor.

Prep Time10

Cook Time40

Total Time50

Course: Dinners

Cuisine: American

Keyword: casserole, cheese, chicken, low carb, pesto, spaghetti squash

Servings: servings

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.