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Spaghetti Squash Pie1

Spaghetti {Squash} Pie with Basil Pesto Chicken

Libby with Lemony Thyme
5 from 1 vote
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Servings 6


  • 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. garlic & herb seasoning
  • 2 cups marinara sauce
  • 2 cups cooked chicken cubed
  • 1/2 cup basil pesto
  • 1 cup mozzarella cheese shredded


  • Preheat oven to 375 degrees.
  • 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.
  • In a small bowl combine ricotta cheese, parmesan cheese, egg and garlic & herb seasoning.
  • In a small bowl combine cooked chicken cubes with pesto sauce.
  • In a 2 quart casserole or baking dish, layer ingredients lasagna style. Cover bottom of pan with 1/2 cup marinara sauce. Top with 1/4 of the spaghetti squash. Top that with half of the ricotta mixture and a sprinkle of mozzarella. Top with 1/2 cup marinara sauce, 1/4 spaghetti squash, 1/2 pesto chicken, sprinkle of mozzarella cheese. Repeat with marinara, squash, ricotta, mozzarella, marinara, squash, pesto chicken, mozzarella.
  • Bake at 375 for 25-30 minutes. Allow to sit for 10 minutes before serving to allow the juices to soak up.