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My review
Pesto Chicken Spaghetti Squash Bake
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Love Sweat Mangia!
"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 369Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Watch Now
- 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. Watch Now
- Drizzle 1 tablespoon olive oil over squash and place cut-side down on a baking sheet. Watch Now
- 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. Watch Now
- 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. Watch Now
- Cut cooked chicken into 1/2-inch cubes and toss with pesto in a bowl. Watch Now
- Combine ricotta cheese, egg yolk, and Italian seasoning in a small bowl. Watch Now
- 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. Watch Now
- 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. Watch Now
Footnotes
- Cook's Note:
- I use homemade pesto but store-bought works too.
Nutrition Facts
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Reviews
Read all reviews 2125 Ratings
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Most helpful positive review
10/8/2017
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 tim...
Most helpful critical review
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
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10/8/2017
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 tim...
12/7/2017
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.
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
5/31/2017
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.
9/20/2016
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...
8/13/2018
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...
7/21/2018
Followed recipe exactly. I made my own pesto and marinara sauce from starch. Wife and In-laws loved it.
7/1/2018
The only change I made was to sub in cottage cheese for the ricotta. This dish was very time consuming to prepare. After baking the squash I let the shredded strands drain in a colander where...
6/4/2018
My daughter and I loved this. I made no changes at all. I definitely will make this again. Of course, you do have to like the taste of pesto. Maybe next time, I will use 3/4 cup of pesto ins...