This 4-Ingredient Gluten-Free Pesto Chicken Spaghetti Squash bake is easy and delicious to put together!  Fresh baked spaghetti squash gets a makeover once topped with pesto, juicy chicken pieces, and melty cheese all rolled into lasagna-like squares!

Best Chicken Pesto Spaghetti Squash Bake:

These little bowlfuls of goodness pack a whole lotta punch in a healthy easy meal.

The family and I like to make this pesto chicken spaghetti squash situation after we've had long hard days at work and we need an easy, flavor-packed, and filling meal, without the unhealthy crap that you would pick up in a fast food line, which we're also guilty of.

The taste of the pesto alongside the sautéed spinach will make you want to lick your plate. With the heaping amount of spaghetti squash and the yummy protein slices, your belly will feel content until morning too.

Pesto Chicken Bake Pairings:

Our family likes to partner this dish with a few doughy bites of our favorite starch, like the Easy Dinner Yeast Rolls, Fluffy Buttermilk Biscuits, or Cheddar Cornbread Cupcakes.

And if we are throwing out delicious carb ideas, I should also recommend some amazing greenery to put on the plate too.

We usually pair this pesto chicken recipe with Air Fryer Asparagus, Easy Bleu Cheese Green Beans, or Sriracha Cream Roasted Broccoli Spears!

Items used to make this pesto chicken spaghetti squash:

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• Baking sheet
• Olive oil sprayer

Other Spaghetti Squash Recipes:

Spaghetti Squash Taco Bake

Basil Goat Cheese Spaghetti Squash

Jalapeno Popper Spaghetti Squash

Skinny Buffalo Chicken Spaghetti Squash Bake

Spicy Peanut Spaghetti Squash

Spinach Tomato Spaghetti Squash

Ingredients to Grab:

• 1 medium-large Spaghetti squash, sliced half
• 3 cans of canned chicken (white meat), liquids drained
• ⅔ cup fresh homemade or store-bought pesto
• Shredded mozzarella cheese for topping

Pesto Chicken Instructions:

1. Preheat the oven to 350*F degrees. Cut the spaghetti squash into two squash halves with the inside facing up, in the baking dish.  Drizzle with the olive oil and bake the spaghetti squash for approximately 40 minutes until the center is tender. Allow to cool.
2. While the spaghetti squash is cooling, make the pesto chicken by combining the canned chicken and pesto in a medium mixing bowl, stirring until well combined and the chicken chunks have broken down into shredded chicken. Set aside.
3. Once the squash is cooked and cooled slightly for handling, use a fork and with a scooping action, scoop out the inside of each squash half.  The result will be noodle-like strands of squash.  Transfer the spaghetti squash into an even layer on the bottom of a 9 x 13 glass or ceramic baking dish that has been sprayed with cooking spray.
4. Place the pesto shredded chicken in an even layer on top of the spaghetti squash in the bottom of the baking dish. Place the shredded cheese on top of the pesto chicken layer in its own even layer. Sprinkle with extra basil if desired.  
5. Bake for 15 minutes or until the cheese has melted.  Remove from heat and allow to cool for 2-4 minutes before cutting into squares and serving while still warm. Enjoy!

Pro Tips:

If your baking dish is a different size than the recommended 9 x 13 inch baking dish (the common size baking dish when thinking of a glass Pyrex variety), then that's okay!

You may just need to adjust your cooking time because your spaghetti squash casserole will likely be thinner or thicker than the original version intended it to be.

If it is thinner layers, then you will likely need to cook your spaghetti squash bake for less time and if it is thicker, then you may need to add more time to your spaghetti squash bake.

Storing Leftovers:

Make sure that your chicken pesto spaghetti squash casserole has cooled down to room temperature before attempting to store any extras as leftovers.

Once cooled down to room temperature, place your leftover casserole squares into an airtight food-safe container in the fridge for up to 2-3 days.

To reheat, take your leftovers out of the fridge and storage container they were in and put or place them in/on a microwave-safe dish or pan with a cover or paper towel loosely covering the top to help prevent microwave splatter during the heating process.

If you are using a microwave-safe container with cover, make sure that the cover is very loosely-fit so that hot air can still escape.

Microwave on high power for 30-60 seconds depending on how much you are reheating at one time and how hot you like your leftovers! Enjoy again!

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If you make my Pesto Chicken Spaghetti Squash Bake, let me know in the comments! Enjoy enjoy enjoy!

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This post was first published March 26, 2015 and last updated on May 14, 2020.