Pesto Chicken Spaghetti Squash Bake


A creative and healthy alternative to baked ziti or lasagna! Enjoy all the flavors of Italian night without the guilt.

Prep Time:
30 mins
Cook Time:
1 hrs 17 mins
Total Time:
1 hrs 47 mins
8 servings


  • 1 spaghetti squash

  • 2 tablespoons olive oil, divided

  • 1 ½ pounds skinless, boneless chicken breast

  • salt and ground black pepper to taste

  • 1 pinch dried oregano

  • 1 pinch garlic powder

  • 1 cup pesto

  • 1 cup ricotta cheese

  • 1 egg yolk

  • 1 tablespoon Italian seasoning

  • 1 cup marinara sauce

  • 1 cup shredded mozzarella cheese


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place spaghetti squash on a microwave-safe plate and cut small slits in it with a knife. Cook in the microwave on high, about 5 minutes. Cut squash in half lengthwise and scoop out seeds. Place cut-side down on a microwave-safe plate and cook until slightly softened, about 5 minutes more.

  3. Drizzle 1 tablespoon olive oil over squash and place cut-side down on a baking sheet.

  4. Bake in the preheated oven until easily pierced with a fork, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands. Spread evenly in a casserole dish.

  5. Season chicken breasts with salt, black pepper, oregano, and garlic powder.

  6. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side.

  7. Cut cooked chicken into 1/2-inch cubes and toss with pesto in a bowl.

  8. Combine ricotta cheese, egg yolk, and Italian seasoning in a small bowl.

  9. Layer half the marinara sauce, ricotta mixture, and pesto chicken on top of squash in the casserole dish. Repeat layers once more. Sprinkle mozzarella cheese on top. Cover with aluminum foil.

  10. Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Remove aluminum foil and broil until golden brown, about 5 minutes.

Cook's Note:

I use homemade pesto but store-bought works too.

Nutrition Facts (per serving)

369 Calories
24g Fat
11g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 369
% Daily Value *
Total Fat 24g 31%
Saturated Fat 7g 34%
Cholesterol 93mg 31%
Sodium 520mg 23%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 28g
Vitamin C 7mg 34%
Calcium 379mg 29%
Iron 3mg 14%
Potassium 423mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.