Inspiration: While I was pregnant with Ben, I whipped up a bunch of meals to throw in the freezer, and one of the items that I made was a big batch of pesto. I thought that a casserole like this – so perfect and comforting in the winter time – would be a great way to use up the last of it.
What We Loved: I always find that spaghetti squash is something that needs a lot of add-ins to make it really flavorful, and the good thing about this dish is that it really has a lot going on. It’s cheesy (cream cheese is just the best in casserole-type dishes like this); it has plenty of rich, garlicky pesto; and the chunks of nicely browned chicken add great texture and protein. Brandon remarked that he always loves casserole-type dishes that contain diced chicken, and I have to agree with him – there’s just something about chicken in a dish like this that really turns it into a comfort food meal. And to finish it off, the roasted tomatoes add a nice pop of sweet flavor.
Tips: As is usually the case, I don’t think that more cheese would be a bad thing. Next time, I might up the cream cheese to about 6 ounces for an even creamier texture.
Cheesy Pesto Spaghetti Squash Bake with Chicken and Tomatoes
Source: Original Recipe
1 small spaghetti squash, cooked and seeded
2 chicken breasts, cooked and diced
4 oz cream cheese, softened
6 tablespoons pesto
Kosher salt and black pepper
1/2 pint grape tomatoes, each sliced in half
1/3 cup Parmesan cheese, grated
1. Scoop out the spaghetti squash strands into a large mixing bowl.
2. Add the chicken, cream cheese, and pesto to the bowl. Mix well to combine.
3. Season well with Kosher salt and black pepper. Be liberal with the salt – spaghetti squash needs it. Taste test until you’re happy with the seasoning.
4. Pour the mixture into a baking dish. Top with the grape tomatoes and the Parmesan cheese.
5. Bake at 350 degrees F until the casserole is heated through and the cheese on top is melted and beginning to brown.
threeowlskitchen.com 
This looks delicious. Pesto is my all time favorite! I can’t get enough of Basil. Longing for Spring and a fresh herb garden!
Oh man, I can’t wait for spring! I haven’t planted an herb garden before….maybe this will be the year. I would love to.
Love having an herb garden. Easy maintenance and a near endless supply all season!
I’ve only just stumbled across your blog and I’m already hooked. This looks and sounds amazing. I’m can’t wait to look through your other recipes now.
Thanks so much! I hope that you like anything that you find :)
Reblogged this on The ObamaCrat.Com™ and commented:
Here’s a great start to our Monday recipe reblogs…From Our Life In Food’s Ms. Carrie.
oh this sounds divine! thank you for sharing the recipe. i’m wondering if it would be a good idea if i substitute some type of fish (perhaps shrimp) for the chicken, or would that sabotage the dish completely? thanks again :~)
I think shrimp would taste great! I worry about whether they would overcook in the oven though – if you try it out, please let me know how it works out.
thanks for your reply carrie! i gave that thought too… i think i’ll add the lightly sauteed shrimp the last 12-15 minutes of baking and will definitely let you know how it turns out. going to give this a try in a few weeks or so… i’m usually one to watch others do their “chef thing” in the kitchen, with myself rarely having time to cook.
That sounds like a great idea! I really think that shrimp would taste wonderful with this recipe.
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mmm this looks so delicious and comforting! Lovely photos on your blog :)
Thank you so much!
I just popped this in the oven and can’t wait to try it.
I hope that it turned out well for you!
That sounds so delicious! I love pesto, can’t wait to try it.
Thanks! I love pesto, too. Just whipped up a batch this afternoon, actually :)