Pesto Chicken Spaghetti Squash lasagna
Cheesy Pesto Chicken Lasagna Stuffed Spaghetti Squash for. the. win. Say hello to the best spaghetti squash of your life! Recipe yields 4 servings and 2 large portions.
Servings 4 servings
Calories 395kcal
Ingredients
- 1 spaghetti squash (approx. 2-3 pounds)
- 2 cups chopped chicken (cooked via your favorite method)
- ¼ cup pesto (homemade or store bought)
- 1 cup ricotta cheese
- 1/4-1/2 cup freshly grated parmesan cheese
- ¾ tsp garlic powder
- ¾ tsp dried parsley
- ½ tsp Italian Seasoning blend (Mrs. Dash is my favorite)
- ¼ tsp salt
- ½ cup chopped tomato plus extra for topping
- 2-4 oz mozzarella, sliced or grated
- fresh parsley and/or basil to garnish
Instructions
- Pre-heat oven to 400°F.
- Slice spaghetti squash in half lengthwise and scoop out the seeds.
- To prevent sticking, rub the rim of the squash's flesh with a teeny bit of olive oil or simply place a little water inside your baking dish. Both work great!
- Place inside a baking dish or atop rimmed, lined baking sheet (some liquid will escape) and roast face-down for 40-60 minutes.
- Cooking time will depend on size and the once rock-hard exterior of the squash will be visibly softened with a tender inside. Fluff with a fork to reveal the spaghetti-like strands of squash. Leave on baking sheet/dish.
- MAKE-AHEAD TIP: The squash can be roasted and stored in the fridge for up to 3-4 days awaiting it's stuffage with your lovely lasagna ingredients. You can also make the whole shebang one weekend and pop it in the fridge until about 35 minutes before dinnertime. Wind up with a little bit leftover? It reheats marvelously the following day! Now let's get back to the recipe!
- Cook chicken via your favorite method or utilize leftoever or rotissere chicken to use in the lasagna. Chop chicken into bite sized pieces and toss in 1/4 cup of pesto. Set aside.
- Next whisk up an egg yolk (or grab the whites from one large egg) into your ricotta and add freshly grated parmesan cheese, garlic powder, dried parsley, salt, and your favorite Italian seasoning blend. Set aside.
- Top the cooked spaghetti squash halves with chopped tomato or a thin layer of your favorite red sauce. Either work depending on preference and ingredients handy you can also use both if desired.
- Top with the seasoned ricotta.
- Next add your pesto chicken. It'll start to look mile high at this point, just go with it!
- Sprinkle with some extra chopped tomato and top with sliced or grated mozzarella and cover the baking dish in foil, leaving a little room at the top (like a tent) so the cheese doesn't stick.
- Bake at 350°F for around 35-40 minutes or until hot and bubbly.
- Garnish with fresh parsley and/or basil leaves and dig in!
- Leftovers taste phenomenal the next day and can be reheated via oven or microwave; up to you!
Notes
You can absolutely use your favorite red sauce in place of the chopped tomato or go all out and use a little of both!
Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed.
Nutrition
Calories: 395kcal | Protein: 31g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 701mg | Potassium: 671mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1050IU | Vitamin C: 8.7mg | Calcium: 409mg | Iron: 1.8mg
