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Pesto Chicken Spaghetti Squash lasagna
4.9 from 132 votes

Pesto Chicken Spaghetti Squash lasagna

This Pesto Chicken Spaghetti Squash Lasagna uses roasted spaghetti squash strands as a tender, low-carb base layered with cooked chicken, creamy ricotta, Parmesan, pesto, and a touch of tomato. The combination of shredded squash with flavorful herbs and melted mozzarella creates a comforting twist resembling traditional lasagna without noodles.

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

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

    Cup of Yum
  1. Pre-heat oven to 400°F.
  2. Slice spaghetti squash in half lengthwise and scoop out the seeds.
  3. 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!
  4. Place inside a baking dish or atop rimmed, lined baking sheet (some liquid will escape) and roast face-down for 40-60 minutes.
  5. 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.
  6. 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!
  7. 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.
  8. 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.
  9. 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.
  10. Top with the seasoned ricotta.
  11. Next add your pesto chicken. It'll start to look mile high at this point, just go with it!
  12. 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.
  13. Bake at 350°F for around 35-40 minutes or until hot and bubbly.
  14. Garnish with fresh parsley and/or basil leaves and dig in!
  15. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 395

% 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.