Looking for a dish that’s as satisfying as it is healthy? Look no further than this delectable Cheesy Pesto Chicken Spaghetti Squash Bake. Bursting with flavor, loaded with nutrients, and satisfyingly cheesy, this recipe is a winner for both your taste buds and your well-being. Whether you’re a seasoned chef or just starting your culinary journey, this dish is simple to make and guaranteed to impress. So, let’s dive into the world of healthy indulgence!
This Cheesy Pesto Chicken Spaghetti Squash Bake is an awesome way to get that pasta craving in with less carbs. This dish is high protein and gluten free as well. It’s a delightful way to incorporate more vegetables into your diet without sacrificing flavor or satisfaction. Try making this spaghetti squash bake with my homemade peso for the ultimate home cooked meal.
This dish is great for meal prepping because of how easy it is plus it tastes just as good reheated. Each serving is under 500 calories and has 39 grams of protein!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Health Benefits:
This recipe is not only delicious but also packed with nutrients. Spaghetti squash is low in calories and carbohydrates but high in fiber, making it a great alternative to traditional pasta. Basil pesto adds a burst of flavor and is rich in antioxidants and healthy fats from olive oil and nuts. The cheese adds a creamy, indulgent touch hehe:)
Ingredients
- 1 medium spaghetti squash (about 2 1/2 pounds)
- Salt, to taste
- Pepper, to taste
- 2 tbsp olive oil
- 16 oz. cooked & shredded chicken
- 3/4 cup pesto – Try my homemade pesto to avoid all those nasty oils & preservatives!
- 3/4 cup plain, nonfat Greek yogurt
- 1 tsp oregano
- 1/4 tsp red pepper flakes (or more if you like spice!)
- 1/2 tsp garlic powder
- 1/4 cup shredded Parmesan
- 1/2 cup shredded mozzarella
How To Make It
- Cut your spaghetti squash in half. Scoop out seeds. Drizzle with olive oil & season with salt & pepper to taste. Bake at 400°F for 40-45 minutes.
- Use a fork to scrape the spaghetti squash into long strands. Combine the spaghetti squash, Greek yogurt, pesto, chicken, spices, and cheese in a large mixing bowl.
- Spread into a deep 9×13 inch baking dish. Top with extra cheese if you would like, bake at 375°F for 15 minutes. I broiled mine the last couple of minutes for a more golden top.
- Serve & enjoy!
I love this meal because even though it’s pasta, it feels like a light dish and is very filling so you don’t need much! Also, you have your veggies, meat, and carbs all in one!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.
My favorite food storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Cheesy Pesto Chicken Spaghetti Squash Bake
Looking for a dish that's as satisfying as it is healthy? Look no further than this delectable Cheesy Pesto Chicken Spaghetti Squash Bake. Bursting with flavor, loaded with nutrients, and satisfyingly cheesy, this recipe is a winner for both your taste buds and your well-being. Whether you're a seasoned chef or just starting your culinary journey, this dish is simple to make and guaranteed to impress. So, let's dive into the world of healthy indulgence!
Ingredients
Instructions
-
Cut your spaghetti squash in half. Scoop out seeds. Drizzle with olive oil & season with salt & pepper to taste. Bake at 400°F for 40-45 minutes.
-
Use a fork to scrape the spaghetti squash into long strands. Combine the spaghetti squash, Greek yogurt, pesto, chicken, spices, and cheese in a large mixing bowl.
-
Spread into a deep 9x13 inch baking dish. Top with extra cheese if you would like, bake at 375°F for 15 minutes. I broiled mine the last couple of minutes for a more golden top.
-
Serve & enjoy!
Servings 5
- Amount Per Serving
- Calories 449kcal
- % Daily Value *
- Total Fat 26.3g41%
- Saturated Fat 3.9g20%
- Cholesterol 106.7mg36%
- Sodium 458.4mg20%
- Total Carbohydrate 16.4g6%
- Dietary Fiber 2.6g11%
- Sugars 6.3g
- Protein 38.8g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
