Cheesy Pesto Spaghetti Squash Bake

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 350.8
  • Total Fat: 20.0 g
  • Cholesterol: 94.6 mg
  • Sodium: 560.1 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 33.5 g

View full nutritional breakdown of Cheesy Pesto Spaghetti Squash Bake calories by ingredient
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Number of Servings: 3


    1 small spaghetti squash, cooked and seeded
    2 chicken breasts, cooked and diced
    4 oz fat-free Greek yogurt
    6 tablespoons pesto
    Kosher salt and black pepper
    1/2 pint grape tomatoes, each sliced in half
    1/3 cup Parmesan cheese, grated


1. Scoop out the spaghetti squash strands into a large mixing bowl.

2. Add the chicken, cream cheese, and pesto to the bowl. Mix well to combine.

3. Season well with Kosher salt and black pepper. Be liberal with the salt – spaghetti squash needs it. Taste test until you’re happy with the seasoning.

4. Pour the mixture into a baking dish. Top with the grape tomatoes and the Parmesan cheese.

5. Bake at 350 degrees F until the casserole is heated through and the cheese on top is melted and beginning to brown.

Serving Size: makes 2-3 servings (nutrition facts for 3 servings)

Number of Servings: 3

Recipe submitted by SparkPeople user EJSELHORST.

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