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Pesto Chicken Spaghetti Squash Bake

Rated as 4.35 out of 5 Stars

"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

1 h 47 m servings 412 cals
Original recipe yields 8 servings

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 412 calories; 26.3 g fat; 12.8 g carbohydrates; 31.6 g protein; 103 mg cholesterol; 559 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 tim...

Most helpful critical review

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

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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 tim...

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.

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

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.

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...

I included a second layer of spaghetti squash. Easy to make and I will be making it again.

Robust flavor; but soupy. Wish I had used a 2 1/2 lb to 3 lb spaghetti squash as mine was under 2 lbs and I couldn't taste it often enough. If I were to make this casserole again, I'd do one sin...

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.

This was a big hit! Better than pasta dishes. Will make again