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Spaghetti Squash Pie1

Spaghetti {Squash} Pie with Basil Pesto Chicken is a low carb, gluten free alternative to a spaghetti pie casserole.  The ingredients are layered lasagna style and every bite delivers wonderful flavor.

Three kinds of cheese, Fresh Tomato Marinara Sauce and Basil Pesto add richness that makes this lightened up recipe all kinds of comfortable.

Spaghetti Squash Pie2

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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.


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