Cheesy Chicken Spaghetti Squash Recipe

5 from 2 votes

Easy and healthy chicken spaghetti squash stuffed with ricotta, mozzarella, and homemade pesto. A delicious, comforting meal.

Course Chicken, dinner, lunch, Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 801kcal

Author Mihaela

1 1/2 cups (250g) shredded cooked chicken (you may use rotisserie chicken, any leftovers, or just cook it as desired)
1/4 cup (60ml) homemade or store-bought pesto
1 cup (250g) ricotta cheese
1/4 cup (30g) grated mozzarella
1/2 tsp Italian spice
salt & pepper to your taste
1/4 cup (30g) shredded fresh mozzarella

Preheat the oven to 350°F/180°C.
Slice your spaghetti squash in half lengthwise and scoop out the seeds.
Season with salt and pepper, then drizzle a bit of oil on it to prevent it from sticking to the tray.
Place it on a baking tray, face-down and bake for about 30-40 minutes. (Cooking time will depend on its size. When the flesh is fork tender then you'll know it's ready for the next step).
Meanwhile, mix all the stuffing ingredients in a large bowl. Cover and keep in the fridge until the squash is cooked.
Once the squash is roasted, remove from the oven and cool for about 5 minutes or until it's easy to handle.
Use a fork to gently scrape the squash into spaghetti-like strands.
Add the stuffing in, sprinkle with tomatoes and shredded mozzarella.
Return to the oven and bake for an additional 12-15 minutes, or until hot and bubbly.
Garnish with fresh chopped herbs and enjoy!