INGREDIENTS
- 1 small or 1/2 medium-large spaghetti squash, baked and scraped out
- 2 cups chopped cooked chicken
- ¼-1/2 cup pesto
- 1 cup ricotta cheese
- 1 egg
1/2 yellow pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
1-2 T. butter - ¼-1/2 cup freshly grated parmesan cheese, packed
- ¾ tsp garlic powder
- ¾ tsp dried parsley
- ½ tsp Italian spice blend
- ¼ tsp salt
- 1 cup (or more) marinara or crushed tomatoes
- 6 slices of fresh mozzarella or 2-4 oz freshly grated mozz
- Shaved parmesan (optional)
INSTRUCTIONS
- Saute peppers & onions in butter til softened. Add garlic and cook another minute. Add cooked spaghetti squash, Italian seasoning, and marinara.
- In a medium bowl, add pesto to cooked chicken.
- In a medium bowl, whisk up an egg. Add ricotta and add freshly grated parmesan cheese, garlic powder, dried parsley, salt, and your favorite Italian seasoning blend.
- Spread some marinara in a casserole dish to line it.
- Add veggie mixture. Add extra marinara on top if desired.
- Layer ricotta mixture over that..
- Layer pesto chicken over that.
- Top with sliced or grated mozzarella and shaved parmesan and cover the baking dish in foil, leaving a little room at the top [like a tent!] so the mozz doesn't stick.
- Bake at 350 degrees F for 35 minutes. Remove foil and cook another 5 minutes.
Makes great leftover to take to work!
