Cheesy Pesto Chicken Spaghetti Squash Recipe
A flavorful and healthy Cheesy Pesto Chicken Spaghetti Squash recipe, combining roasted spaghetti squash strands with shredded chicken, creamy pesto Greek yogurt sauce, and melted mozzarella and Parmesan cheeses. This comforting dish is baked to perfection, making it a delicious low-carb alternative to traditional pasta meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes roasting + 20 minutes baking (total 55 minutes)
- Total Time: 55 minutes
- Yield: 4 servings
- 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 and extra pesto for garnish
Instructions
- Roast Squash: Preheat your oven to 400°F. Roast the whole spaghetti squash until tender, about 35-40 minutes, then allow it to cool. Once cooled, slice it open and scrape out the flesh with a fork into spaghetti-like strands.
- Prepare 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 fresh ground black pepper. Stir thoroughly until smooth. Add the shredded cooked chicken and spaghetti squash strands, mixing until all ingredients are evenly coated with the sauce.
- Assemble and Bake: Spray an oven-safe baking dish with cooking spray. Transfer the squash and chicken mixture into the dish and spread evenly. Sprinkle the remaining mozzarella and Parmesan cheese on top. Bake in a preheated oven at 375°F for about 20 minutes or until the cheese has melted and the dish is heated through.
- Garnish and Serve: Remove the baking dish from the oven and garnish with extra pesto and chopped flat leaf parsley if desired. Serve warm and enjoy your delicious cheesy pesto chicken spaghetti squash.
Notes
- Roasting the spaghetti squash beforehand is crucial to achieve the perfect texture for the strands.
- Adjust red pepper flakes according to your spice preference.
- Using low-fat Greek yogurt keeps the dish creamy while reducing fat content.
- Ensure the baking dish is oven safe to avoid accidents during baking.
- Leftovers can be refrigerated and reheated for up to 3 days.
