This is a casserole built on roasted spaghetti squash. The squash strands are mixed with shredded chicken, pesto, garlic powder, salt and pepper, spread in a 9×13 inch dish, and baked under a layer of mozzarella and Parmesan until the cheese is bubbly. It takes the place of a pasta bake, and the card lists 6 grams of carbohydrates and 30 grams of protein per serving.
Save this recipe for later:
The recipe serves 6. Prep is 15 minutes and cooking is 40 by the card, though the squash roast and the final bake add up to a total of 55 minutes. It is a one-dish meal, so cleanup is short.
What Goes Into the Dish
Exact amounts are on the recipe card.
- Spaghetti squash (1 medium, about 3 to 4 pounds): roasted until tender, then scraped into strands with a fork. It is the low-carb stand-in for pasta.
- Cooked, shredded chicken (2 cups): a good way to use leftover chicken.
- Pesto (1 cup, store-bought or homemade): the main flavor. To make your own, blend fresh basil, garlic, pine nuts, Parmesan and olive oil.
- Shredded mozzarella (1 cup) and grated Parmesan (1/2 cup): they melt into the cheesy top.
- Garlic powder (1/2 teaspoon), salt (1/2 teaspoon) and black pepper (1/4 teaspoon): the seasoning. Adjust it to taste. A pinch of red pepper flakes adds heat, and a squeeze of lemon juice brightens the dish.
- Fresh basil (1/4 cup, chopped): optional, for garnish.
Roasting the Squash
Heat the oven to 400°F (200°C). Cut the squash in half lengthwise with a sharp knife, taking your time because the skin is tough, and scoop out the seeds with a spoon. Put the halves cut-side down on a baking sheet and roast for 30 to 40 minutes. The squash is ready when a fork pierces the skin easily.
Let it cool until you can handle it, then scrape the flesh into strands with a fork into a large bowl. If you have no fork to hand, a spoon will do.
Assembling and Baking
Add the chicken, pesto, garlic powder, salt and pepper to the squash and mix until well combined. Spread the mixture evenly in a greased 9×13 inch baking dish, then scatter the mozzarella and Parmesan over the top.
Bake for 20 to 25 minutes, until the cheese is melted and bubbly with a golden crust. Let the dish stand for a few minutes before serving and garnish with basil if you like.
Changes to Try
- Sun-dried tomatoes or olives: chop them and mix them in with the chicken and pesto.
- Creamier: stir in 1/2 cup of cream cheese or sour cream before baking.
- Turkey: use shredded turkey in place of the chicken.
- Other squash: zucchini can stand in for the spaghetti squash. Cooking times will differ.
Making Ahead and Storing
Assemble the dish, cover it tightly and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if it goes into the oven straight from the refrigerator.
Leftovers keep in an airtight container in the refrigerator for 3 to 4 days. Reheat them in the oven or microwave until warmed through.
What to Serve With It
A side salad of mixed greens, cucumbers and cherry tomatoes with an olive oil and vinegar dressing gives a fresh crunch, and steamed broccoli or green beans keep the plate low in carbs. Sparkling water with lemon or herbal tea goes well with the cheese and pesto.
You need a 9×13 inch baking dish (a similar casserole dish works), a sharp knife, a fork and a large mixing bowl.
Nutrition per Serving
One serving has approximately 320 calories, 20 grams of fat (10 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 30 grams of protein and 600 milligrams of sodium.
FAQ
Can I use a different type of squash?
Zucchini is an option. Cooking times will vary, so adjust them as you go.
How should leftovers be stored?
Keep them in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven or microwave until warmed through.
Can I make it ahead of time?
Yes. Assemble it, cover it tightly and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if it is cold from the refrigerator.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Low Carb Chicken Pesto Spaghetti Squash Bake: A Must-Try!
Ingredients
Instructions
Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
Once the squash is cooked, let it cool slightly, then use a fork to scrape out the strands into a large bowl.
In the bowl with the spaghetti squash, add the shredded chicken, pesto, garlic powder, salt, and black pepper. Mix until well combined.
Transfer the mixture to a greased 9×13 inch baking dish. Spread it out evenly.
Sprinkle the mozzarella and Parmesan cheese on top of the chicken and squash mixture.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Notes
For added flavor, consider mixing in some sun-dried tomatoes or olives with the chicken and pesto.
If you prefer a creamier texture, stir in 1/2 cup of cream cheese or sour cream before baking.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 320 calories |
| Sugar Content | 2g |
| Sodium Content | 600mg |
| Fat Content | 20g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 2g |
| Protein Content | 30g |
| Cholesterol Content | 80mg |