Best 2 Spaghetti Squash Chicken Bake Recipes

PESTO CHICKEN SPAGHETTI SQUASH BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place spaghetti squash on a microwave-safe plate and cut small slits in it with a knife. Cook in the microwave on high, about 5 minutes. Cut squash in half lengthwise and scoop out seeds. Place cut-side down on a microwave-safe plate and cook until slightly softened, about 5 minutes more.
• Drizzle 1 tablespoon olive oil over squash and place cut-side down on a baking sheet.
• Bake in the preheated oven until easily pierced with a fork, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands. Spread evenly in a casserole dish.
• Season chicken breasts with salt, black pepper, oregano, and garlic powder.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side.
• Cut cooked chicken into 1/2-inch cubes and toss with pesto in a bowl.
• Combine ricotta cheese, egg yolk, and Italian seasoning in a small bowl.
• Layer half the marinara sauce, ricotta mixture, and pesto chicken on top of squash in the casserole dish. Repeat layers once more. Sprinkle mozzarella cheese on top. Cover with aluminum foil.
• Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Remove aluminum foil and broil until golden brown, about 5 minutes.

SPAGHETTI SQUASH CHICKEN BAKE

Steps:

• 1. Pre heat oven to 375. Cut you squash in half long ways. Scoop out all the seeds and strings like you would a pumpkin. Lay open side down on a cookie sheet. Cook for 45 minutes.
• 2. While this is cooking place your butter (2T) in a skillet along with the onion, tomato sauce and garlic. Once the onion is soft place your spinach into this and mix well letting the spinach wilt down.
• 3. Once your squash is out of the oven scrape out each bowl into your 9x13 pan. Pour your tomato mixture over your squash stirring to combine. Top this with 1.5 cups of your mozzarella. Bake until cheese is melted.
• 4. While your cheese is melting place your frozen chicken into skillet with butter (1T) until heated through. Breaking up the strips to bite size pieces. Pour the strips over the top of your casserole and top with remaining cheese. Sprinkle with Parmesan cheese, parsley for flare and bake until melted.