4.5 from 129 votes
Cheesy Pesto Chicken Spaghetti Squash
Cheesy Pesto Chicken Spaghetti Squash is perfect for nights when you're craving something lighter in carbs, but still packed with flavor.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 325 kcal
Course:
Dinner
Cuisine:
American
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 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.
Cup of Yum
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
20g
(7%)
Protein
36g
(72%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Cholesterol
71mg
(24%)
Sodium
346mg
(14%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 325
% 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.