Why Make This Recipe
Spaghetti Squash Chicken Casserole is a healthy and delicious dish that everyone can enjoy. It combines the flavors of roasted spaghetti squash with tender chicken and plenty of veggies. This recipe is great for meal prep or a cozy family dinner. It’s filling, flavorful, and offers a fun twist on traditional casserole dishes.
How to Make Spaghetti Squash Chicken Casserole
Ingredients:
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
Directions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash is roasting, heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent. Add the diced tomatoes, spinach, cooked chicken, Italian seasoning, salt, and pepper. Cook for about 5-7 minutes until heated through.
- Once the spaghetti squash is done, flake the insides with a fork to create ‘spaghetti’. Combine the squash strands with the chicken mixture and stir in half of the shredded cheese.
- Transfer the mixture to a baking dish. Top with the remaining cheese. Bake for an additional 15-20 minutes or until the cheese is bubbly and golden.
- Serve warm, and enjoy the leftovers for meal prep!
How to Serve Spaghetti Squash Chicken Casserole
This casserole is perfect on its own but can be served with a side salad or some crusty bread for a complete meal. A sprinkle of fresh herbs like parsley or basil on top can add a nice touch.
How to Store Spaghetti Squash Chicken Casserole
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the casserole for longer storage. Just make sure to thaw it overnight in the fridge before reheating.
Tips to Make Spaghetti Squash Chicken Casserole
- You can customize the vegetables based on what you have on hand. Bell peppers, zucchini, or broccoli work well too.
- If you like a little spice, add some red pepper flakes to the chicken mixture.
- Use rotisserie chicken to save time on cooking the chicken.
Variation
You can turn this recipe into a vegetarian dish by omitting the chicken and adding more veggies or a can of beans for protein. Swap out the cheese for a dairy-free option if needed.
FAQs
Can I use a different type of cheese?
Yes, feel free to use your favorite cheese such as pepper jack for a bit of spice or feta for a tangy flavor.
Is spaghetti squash gluten-free?
Yes, spaghetti squash is naturally gluten-free, making this casserole a great option for those with gluten sensitivities.
Can I prepare this casserole in advance?
Absolutely! You can prepare the casserole up to a day ahead. Just combine everything and store it in the fridge until you are ready to bake it.
Spaghetti Squash Chicken Casserole
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A healthy and delicious casserole combining roasted spaghetti squash, tender chicken, and plenty of veggies.
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash is roasting, heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent. Add the diced tomatoes, spinach, cooked chicken, Italian seasoning, salt, and pepper. Cook for about 5-7 minutes until heated through.
- Once the spaghetti squash is done, flake the insides with a fork to create ‘spaghetti’. Combine the squash strands with the chicken mixture and stir in half of the shredded cheese.
- Transfer the mixture to a baking dish. Top with the remaining cheese. Bake for an additional 15-20 minutes or until the cheese is bubbly and golden.
- Serve warm and enjoy the leftovers for meal prep!
Notes
Customize vegetables based on availability. Use rotisserie chicken for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: spaghetti squash, chicken casserole, healthy dinner, gluten-free, meal prep