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.

There are three kinds of cheese in this recipe which adds layers of flavor.

Combined, it’s those ingredients that make this lightened up recipe all kinds of comfortable.

If this recipe looks good, you might also enjoy our Cacio e Pepe Spaghetti Squash served in a Parmesan Crisp Bowl!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Spaghetti {Squash} Pie with Basil Pesto Chicken

Libby with Lemony Thyme

5 from 1 vote

Prep Time 1

Cook Time 30

Total Time 1 30

Servings 6

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.

Spaghetti Squash Pie with Basil Pesto Chicken