Ingredients

The following ingredients have 8 Servings
  • 2 pound spaghetti squash
  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 cups Italian shredded cheese (split)
  • 1/4 cup homemade spinach basil pesto (or store-bought)
  • 1/2 cup homemade alfredo sauce (or store-bought)

Instruction

  • Preheat oven to 350 degrees F. Lightly butter a large casserole dish or 13x9-inch baking pan or lightly spray with nonstick spray.
  • Cook the spaghetti squash, cut in half, and shred to get long strands of squash. Set aside to cool slightly. (See how to cook spaghetti squash for different cooking methods if needed.)
  • Meanwhile, cook ground chicken in large skillet over medium-high heat until cooked through, stirring and breaking up constantly, about 3-5 minutes. Set aside to cool slightly.
  • In a large mixing bowl, stir together the ricotta cheese and egg, then stir in 1 cup of the Italian shredded cheese. Stir in the pesto and alfredo sauce until well combined. Stir in the ground chicken then spaghetti squash.
  • Spoon everything into the prepared casserole dish. Sprinkle the remaining 1 cup of shredded Italian cheese on top of casserole. Cook the casserole for about 25-35 minutes or until golden brown around edges.