Dinner for 4

Pesto Chicken Squash Lasagna

Name: Pesto Chicken Squash Lasagna
Total time: 90 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 spaghetti squash; 2 cups chopped chicken; 1/4 cup pesto; 1 cup ricotta cheese; 3/8 cup freshly grated parmesan cheese; 3/4 tsp garlic powder; 3/4 tsp dried parsley; 1/2 tsp italian seasoning blend; 1/4 tsp salt; 1/2 cup chopped tomato (optional); 3 oz mozzarella; fresh parsley and/or basil to garnish (optional)

Roasted spaghetti squash layers with pesto chicken, ricotta, tomato, and cheeses before baking until hot and bubbling.

$2.13per serving $$

90 minstart to table

4servings

American Low-carb High-protein Kid-friendly Budget Family Dinners Cold-weather comfort Fall

Ingredients

1 spaghetti squash
2 cups chopped chicken
1/4 cup pesto
1 cup ricotta cheese
3/8 cup freshly grated parmesan cheese
3/4 tsp garlic powder
3/4 tsp dried parsley
1/2 tsp italian seasoning blend
1/4 tsp salt
1/2 cup chopped tomato (optional)
3 oz mozzarella
fresh parsley and/or basil to garnish (optional)

Steps

Heat the oven to 400 F, halve the squash lengthwise, remove the seeds, and place it cut-side down on a baking sheet.
Roast the squash for 40 to 45 minutes, until the strands separate easily with a fork.
Cook the chopped chicken in an oiled skillet over medium heat for 8 to 10 minutes, until it reaches 165 F.
Mix the chicken with pesto, ricotta, half the Parmesan, garlic powder, parsley, Italian seasoning, salt, and tomato.
Scrape the squash into strands and layer it with the chicken mixture in an oiled 9-inch baking dish.
Top with mozzarella and the remaining Parmesan, then bake at 375 F for 15 minutes until hot and melted.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.