Cheesy Pesto Spaghetti Squash Bake

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.