Cheesy Pesto Chicken Spaghetti Squash
User Reviews
4.5
Cheesy Pesto Chicken Spaghetti Squash
Description
This recipe starts with roasting spaghetti squash and extracting its flesh into spaghetti-like strands. It then mixes the strands with shredded cooked chicken and a sauce blending pesto, Greek yogurt, dried oregano, garlic powder, red pepper flakes, salt, and pepper, creating a creamy and flavorful coating. Half of the mozzarella and Parmesan cheese are incorporated into the mixture for richness.
The mixture is transferred to an oven-safe dish and topped with the remaining cheese, then baked until the cheese melts and the dish is warmed through. The result is a comforting casserole with creamy, cheesy textures balanced by the herbal notes from oregano and pesto, and a slight kick from red pepper flakes.
The dish can be garnished with extra pesto and chopped parsley to add freshness and color. It works well as a main course for family dinners, providing satisfying protein along with a vegetable base from the squash. The use of Greek yogurt adds creaminess without heavy cream, and roasting the squash brings out a mildly sweet, tender character.
Ingredients
- 1 spaghetti squash roasted and flesh scraped out with a fork into spaghetti-like strands
- 2 cups chicken breasts shredded, cooked
- 1/4 cup pesto
- 3/4 cup Greek yogurt plain low fat
- 1 teaspoon oregano dried
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/2 cup mozzarella cheese shredded, part skim
- 1/4 cup Parmesan Cheese shredded
- flat-leaf parsley extra pesto for garnish
- pesto extra pesto for garnish
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 36g | 72% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 71mg | 24% |
| Sodium | 346mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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