Description
This Cheesy Pesto Chicken Spaghetti Squash recipe offers a comforting, low-carb dinner option featuring tender roasted spaghetti squash combined with shredded chicken and a flavorful pesto-greek yogurt sauce. Topped with melted mozzarella and parmesan cheese, this dish is perfect for cozy nights when you want a hearty yet healthy meal with a burst of herby freshness.
Ingredients
Scale
Main Ingredients
- 1 medium Spaghetti Squash (This vegetable serves as a low-carb base.)
- 2 cups Shredded Cooked Chicken Breasts (Leftover chicken works perfectly here.)
- 1 cup Pesto (Adds a burst of fresh, herby flavor.)
- 1/2 cup Plain Low-Fat Greek Yogurt (Creamy element that lightens the dish.)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (For a hint of heat.)
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt (Adjust to taste.)
- 1/2 teaspoon Fresh Ground Black Pepper
- 1 cup Shredded Part Skim Mozzarella Cheese (Melts beautifully.)
- 1/2 cup Shredded Parmesan Cheese (Adds a nutty flavor.)
- 2 tablespoons Flat Leaf Parsley (Adds a pop of color.)
- 2 tablespoons Extra Pesto (Enhances the flavor.)
Instructions
- Roast the Squash: Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place each half cut-side down on a baking sheet. Roast for about 30-35 minutes or until the flesh is tender and easy to shred with a fork. Once done, let it cool slightly, then use a fork to scrape out the strands into a bowl.
- Mix the Ingredients: In a large bowl, combine the pesto, Greek yogurt, half of the shredded mozzarella cheese, dried oregano, garlic powder, red pepper flakes, kosher salt, and freshly ground black pepper. Stir the mixture until everything is well incorporated. Gently fold in the shredded cooked chicken and the spaghetti squash strands, ensuring they are evenly coated with the sauce.
- Bake the Mixture: Preheat your oven to 375°F. Grease an oven-safe baking dish and transfer the pesto chicken and squash mixture to it, spreading it out evenly. Sprinkle the remaining mozzarella and the shredded parmesan cheese on top. Bake for about 20 minutes or until the cheeses melt and become bubbly and lightly golden.
- Garnish and Serve: Remove the baking dish from the oven and allow the casserole to rest for a few minutes. Drizzle with the extra pesto and sprinkle with freshly chopped flat leaf parsley to add a bright, fresh finish. Serve warm for a delicious, cozy meal.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Adjust the amount of red pepper flakes to control the level of heat.
- For a dairy-free version, substitute the cheeses and yogurt with plant-based alternatives.
- Spaghetti squash can be roasted in advance and stored in the fridge for up to 3 days for meal prep.
- Make sure to scrape out all the seeds before roasting the squash to avoid bitterness.
