Pesto Chicken Spaghetti Squash lasagna
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
-
Servings
4 servings
-
Calories
395 kcal
-
Course
Main Course
-
Cuisine
American
Pesto Chicken Spaghetti Squash lasagna
Description
Pesto Chicken Spaghetti Squash Lasagna revolves around baked spaghetti squash, whose tender strands provide a vegetable-rich substitute for pasta. The cooked chicken mixed with ricotta, Parmesan, and seasoning provides richness and umami. A bit of tomato adds brightness, while mozzarella melts on top for a gooey finish.
The squash is roasted face-down until tender, then scraped into spaghetti-like strands, ensuring a delicate texture. Layering with pesto and cheeses balances creamy, fresh, and savory elements. This recipe offers a versatile lasagna variation suitable for those avoiding traditional pasta.
Prepare the spaghetti squash in advance and refrigerate, then assemble and bake before serving. Leftovers reheat well, making it practical for meal planning. The note suggests that red sauce can replace chopped tomato, allowing customization of flavor intensity.
Ingredients
- 1 spaghetti squash (approx. 2-3 pounds)
- 2 cups chicken cooked via your favorite method, chopped
- ¼ cup pesto (homemade or store bought)
- 1 cup ricotta cheese
- 1/4-1/2 cup Parmesan Cheese freshly grated
- ¾ tsp garlic powder
- ¾ tsp parsley dried
- ½ tsp Italian seasoning blend (Mrs. Dash is my favorite)
- ¼ tsp salt
- ½ cup tomato plus extra for topping, chopped
- 2-4 oz mozzarella cheese sliced or grated
- parsley and/or basil, fresh, to garnish
Instructions
- Pre-heat oven to 400°F.
- Slice spaghetti squash in half lengthwise and scoop out the seeds.
- To prevent sticking, rub the rim of the squash's flesh with a teeny bit of olive oil or simply place a little water inside your baking dish. Both work great!
- Place inside a baking dish or atop rimmed, lined baking sheet (some liquid will escape) and roast face-down for 40-60 minutes.
- Cooking time will depend on size and the once rock-hard exterior of the squash will be visibly softened with a tender inside. Fluff with a fork to reveal the spaghetti-like strands of squash. Leave on baking sheet/dish.
- MAKE-AHEAD TIP: The squash can be roasted and stored in the fridge for up to 3-4 days awaiting it's stuffage with your lovely lasagna ingredients. You can also make the whole shebang one weekend and pop it in the fridge until about 35 minutes before dinnertime. Wind up with a little bit leftover? It reheats marvelously the following day! Now let's get back to the recipe!
- Cook chicken via your favorite method or utilize leftoever or rotissere chicken to use in the lasagna. Chop chicken into bite sized pieces and toss in 1/4 cup of pesto. Set aside.
- Next whisk up an egg yolk (or grab the whites from one large egg) into your ricotta and add freshly grated parmesan cheese, garlic powder, dried parsley, salt, and your favorite Italian seasoning blend. Set aside.
- Top the cooked spaghetti squash halves with chopped tomato or a thin layer of your favorite red sauce. Either work depending on preference and ingredients handy you can also use both if desired.
- Top with the seasoned ricotta.
- Next add your pesto chicken. It'll start to look mile high at this point, just go with it!
- Sprinkle with some extra chopped tomato and top with sliced or grated mozzarella and cover the baking dish in foil, leaving a little room at the top (like a tent) so the cheese doesn't stick.
- Bake at 350°F for around 35-40 minutes or until hot and bubbly.
- Garnish with fresh parsley and/or basil leaves and dig in!
- Leftovers taste phenomenal the next day and can be reheated via oven or microwave; up to you!
Notes
- You may swap chopped tomato for your preferred red sauce or use a combination of both options.
- The spaghetti squash can be roasted ahead and refrigerated for 3-4 days before assembling the lasagna.
- This dish reheats well, making leftovers suitable for next-day meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 93mg | 31% |
| Sodium | 701mg | 29% |
| Potassium | 671mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1050IU | 21% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 409mg | 41% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
