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Pesto Chicken Spaghetti Squash Bake
Rachel Kim

Pesto Chicken Spaghetti Squash Bake

Roast the spaghetti squash first. Then drain it well. Pesto and Parmesan coat the strands while rotisserie chicken adds heft. It's lighter than pasta but still eats like dinner.
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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.