Cheesy Pesto Spaghetti Squash Casserole

Directions

Preheat oven to 400 degrees.  Wash the outside of the spaghetti squash.  Using a knife, poke 4 slits in the spaghetti squash.  Place the squash on a baking sheet in the oven and bake for 45 minutes.

Remove the squash from the oven and let it cool about 30 minutes or until able to handle safely.  Cut lengthwise to make 2 halves.  Using a spoon or scoop, remove the seeds from the center of each side.  After the seeds are removed, use a fork to scrape off all the ‘spaghetti’ looking flesh of the squash.  Place the flesh in a large bowl to ready for mixing in other ingredients.

To the squash flesh, mix in the pesto sauce, parmesan cheese and 1 cup of mozzarella, chicken breast, garlic powder, onion powder, salt and pepper to taste.

Place mixture evenly into 8×8 or 9×9 casserole dish.  Add sliced tomatoes on the top of the casserole and top with remaining mozzarella cheese.  Garnish with smoked paprika.

Place foil tightly over the top of the casserole.  Bake casserole at 400 degrees for 30 minutes.