Cheesy Pesto Chicken Spaghetti Squash Bake

Prep Time 10 mins

Cook Time 55 mins

Total Time 1 hr 5 mins

Cooking Method: Baking

Cuisine: American

Courses: Main Course

Difficulty: Beginner

Cooking Temp: 375 F

Servings: 5

Calories: 449

Best Season: Suitable throughout the year

Dietary: Gluten Free, Keto, Soy Free

Ingredients

1 spaghetti squash (medium)
2 tbsp olive oil (extra virgin)
1 tsp salt (or to taste)
16 oz chicken breasts (cooked & shredded)
3/4 cup pesto
3/4 cup greek yogurt (plain, nonfat)
1 tsp oregano
1/2 tsp red pepper flakes (or to taste)
1/2 tsp garlic powder
1/2 tsp pepper
1/4 cup parmesan cheese (freshly grated)
1/2 cup mozzarella cheese (freshly grated)

Instructions

1
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.
2
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.
3
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.
4
Serve & enjoy!

Nutrition Facts

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

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Please note that my nutrition label is approximate and has slight rounding.

Keywords: high protein, pesto, basil, one pan meal, chicken, spaghetti squash recipes, fall recipes, spaghetti squash, low carb