Spaghetti {Squash} Pie with Basil Pesto Chicken
Prep time
Cook time
Total time
Serves: 6-8
  • 1 medium spaghetti squash
  • 1 Tbl. olive oil
  • 2 Tbl. butter
  • salt & pepper
  • 8 ounces ricotta cheese
  • 4 ounces Parmesan cheese, shredded
  • 1 egg
  • 1 tsp. Mrs. Dash garlic & herb seasoning
  • 2 cups marinara sauce
  • 2 cups cooked chicken, cubed
  • ½ cup basil pesto
  • 1 cup mozzarella cheese, shredded
  1. Preheat oven to 375 degrees.
  2. Cut spaghetti squash in half length-wise. Scoop out seeds. Rub flesh with olive oil and place flesh side down on a shallow baking sheet. Bake for 40-50 minutes until a fork pierces the skin easily and the flesh can be easily pulled into strands with a fork. Allow to cool slightly, then using a fork scrape squash into a bowl. Season with butter, salt & pepper.
  3. In a small bowl combine ricotta cheese, parmesan cheese, egg and Mrs. Dash seasoning.
  4. In a small bowl combine cooked chicken cubes with pesto sauce.
  5. In a 2 quart casserole or baking dish, layer ingredients lasagna style. Cover bottom of pan with ½ cup marinara sauce. Top with ¼ of the spaghetti squash. Top that with half of the ricotta mixture and a sprinkle of mozzarella. Top with ½ cup marinara sauce, ¼ spaghetti squash, ½ pesto chicken, sprinkle of mozzarella cheese. Repeat with marinara, squash, ricotta, mozzarella, marinara, squash, pesto chicken, mozzarella.
  6. Bake at 375 for 25-30 minutes. Allow to sit for 10 minutes before serving to allow the juices to soak up.
Recipe by Lemony Thyme at