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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

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

  • 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.

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

  • 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.

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

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

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

369 calories; 23.9 g total fat; 93 mg cholesterol; 520 mg sodium. 11.2 g carbohydrates; 28.1 g protein; Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/11/2018
I like pesto and this was a really good lower carb alternative for your Italian food fix. Mine yield up a lot of water so next time I will try roasting the squash in a 450 degree oven for 40 to 50 minuets. Place squash in the roasting pan cut side up. The higher temp should result in a dryer more roasted squash that should cut down on the extra water that many reviewers reported. For longer strands try cutting the squash width wise in half. This really makes a big difference. Smaller squash will take less time. This will give you a more roasted and dryer squash that will not water down the recipe. Layout stands back on the parchment paper sheet turn off the oven and place back in the oven to further dry out. Read More
(7)

Most helpful critical review

Rating: 3 stars
10/29/2017
This was good and healthy but too much pesto. I will cut p stop in half and add onion and mushroom to it. I added a twist with fresh spinach layer on top then the mozzarella cheese Read More
(1)
42 Ratings
  • 5 star values: 18
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/11/2018
I like pesto and this was a really good lower carb alternative for your Italian food fix. Mine yield up a lot of water so next time I will try roasting the squash in a 450 degree oven for 40 to 50 minuets. Place squash in the roasting pan cut side up. The higher temp should result in a dryer more roasted squash that should cut down on the extra water that many reviewers reported. For longer strands try cutting the squash width wise in half. This really makes a big difference. Smaller squash will take less time. This will give you a more roasted and dryer squash that will not water down the recipe. Layout stands back on the parchment paper sheet turn off the oven and place back in the oven to further dry out. Read More
(7)
Rating: 4 stars
11/11/2018
I like pesto and this was a really good lower carb alternative for your Italian food fix. Mine yield up a lot of water so next time I will try roasting the squash in a 450 degree oven for 40 to 50 minuets. Place squash in the roasting pan cut side up. The higher temp should result in a dryer more roasted squash that should cut down on the extra water that many reviewers reported. For longer strands try cutting the squash width wise in half. This really makes a big difference. Smaller squash will take less time. This will give you a more roasted and dryer squash that will not water down the recipe. Layout stands back on the parchment paper sheet turn off the oven and place back in the oven to further dry out. Read More
(7)
Rating: 5 stars
06/01/2017
My family loved this dish when I made it for them!! One suggestion would be to layer the spaghetti squash to better coat it in the marinara. Read More
(3)
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Rating: 5 stars
10/08/2017
I'm always looking for ways to use spaghetti squash especially since I grew a ton this summer. I substituted a good homemade marinara sauce with sausage and skipped the pesto chicken this time. It was super tasty and cheesy. I'll definitely make this again with and without pesto chicken. Read More
(3)
Rating: 5 stars
06/27/2017
Delish! I used a 2.5 lb. spaghetti squash which provided the perfect amount of veggie base. Used almost a whole 16 oz. jar of marinara sauce and it probably could use a bit more than one cup of ricotta cheese. But overall the flavors blended well. Takes a good bit of prep so allow some time on this one. Read More
(1)
Rating: 5 stars
12/08/2017
This turned out really well. The recipe was follows to the tee. The flavor was fantastic!!! I will definitely make this again. I think I may add sun dried tomatoes next time. Read More
(1)
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Rating: 3 stars
10/29/2017
This was good and healthy but too much pesto. I will cut p stop in half and add onion and mushroom to it. I added a twist with fresh spinach layer on top then the mozzarella cheese Read More
(1)
Rating: 4 stars
09/20/2016
I gave it a 4 because I made some changes to fit in better with my weight watcher diet. I used my own homemade basil pesto which I make with a scant bit of oil and mostly water for moisture. I left out the mozarella cheese and only used grated parmesan cheese. I substituted well drained greek yogurt for ricotta cheese and used less. It turned out wonderful. Read More
(1)
Rating: 5 stars
01/25/2018
This turned out really good. It had great flavor. I didn't have a whole cup of pesto and I was still worried that the pesto would be overpowering but it balanced out nicely. Read More
Rating: 4 stars
10/07/2018
I made this the other night and my husband loved it he even ate all of the leftovers. The only changes I made was instead of marinara I used four cheese alfredo sauce it has fewer carbs than marinara. Read More