Go Back
Pesto Chicken Spaghetti Squash Bake on a plate
Rachel Kim

Pesto Chicken Spaghetti Squash Bake

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 spaghetti squash 3 lbs, halved and seeded
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 3 cups shredded rotisserie chicken
  • 3/4 cup refrigerated basil pesto
  • 1 cup whole-milk ricotta cheese
  • 1/2 tsp black pepper
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup finely grated Parmesan cheese

Method
 

  1. Heat the oven to 425°F and rub the cut sides of the squash with olive oil and 1/2 teaspoon salt.
  2. Roast the squash cut-side down until the strands pull free but are not mushy, 35 to 40 minutes.
  3. Scrape out the strands, spread them on a towel and press gently to remove excess moisture.
  4. Reduce the oven to 375°F and mix the squash with the rotisserie chicken, pesto, ricotta, black pepper and remaining salt.
  5. Spread the mixture in a 2 1/2-quart dish and top with mozzarella and Parmesan.
  6. Bake until hot and browned at the edges, 18 to 22 minutes.