Cheesy pesto chicken lasagna-stuffed spaghetti squashIngredients:
- 1 medium-large spaghetti squash
- 2 cups chicken, cooked using your favorite method
- cup homemade or store-bought pesto
- 1 cup ricotta cheese
- egg (either the white or the yolk)
- cup to cup freshly grated Parmesan cheese, packed
- teaspoon garlic powder
- teaspoon dried parsley
- teaspoon Italian spice blend, such as Mrs. Dash
- teaspoon salt
- cup chopped tomato, plus extra for topping
- 6 slices of fresh mozzarella or 2-4 ounces freshly grated mozzarella
- Fresh parsley or basil to garnish
Directions:
- Preheat oven to 400 F.
- Slice spaghetti squash in half lengthwise and scoop out the seeds.
- To prevent sticking, rub the rim of the squash’s flesh with a small amount of olive oil or put a bit of water inside your baking dish.
- Place squash face-down inside a baking dish or on a rimmed, lined baking sheet and roast for 40-60 minutes, depending on size. When it’s ready, the exterior of the squash will be visibly softened with a tender inside.
- The squash can be stored in the fridge prior to stuffing for up to 3-4 days after roasting. (You can also make the whole dish in one weekend, refrigerate and then pop it in the oven about 35 minutes before dinnertime.)
- If you used a baking sheet to roast your squash, transfer your cooked squash to a baking dish.
- Chop chicken into bite-sized pieces and toss in cup pesto. Set aside.
- Whisk egg into ricotta and add freshly grated Parmesan cheese, garlic powder, dried parsley, salt and Italian seasoning blend. Set aside.
- Line each cooked spaghetti squash with chopped tomato. (A thin layer of marinara sauce will also work.)
- Pile seasoned ricotta on top of each squash.
- Add pesto chicken (your stuffing is likely overflowing by now; just go with it) and sprinkle with some extra chopped tomato.
- Top with sliced or grated mozzarella and tent the baking dish with foil.
- Bake at 350 F for around 35-40 minutes, or until hot and bubbly.
- Garnish with fresh parsley or basil and serve.