Use spaghetti squash instead of pasta to make a yummy version of chicken spaghetti that the whole family loves!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • Bake squash in the preheated oven until easily pierced with a knife, about 1 hour and 15 minutes. Remove from oven and let cool until easily handled. Scrape insides of squash into spaghetti strands with a fork and place into a large bowl.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place chicken on a broiler pan sprayed with non-stick cooking spray (spray only where chicken will be placed). Brush chicken with 1 tablespoon melted butter and season with salt and pepper.

  • Broil on high for 4 minutes. Remove broil pan from oven, turn chicken over, brush with remaining 1 tablespoon butter and season with salt and pepper. Return to broiler for about 3 more minutes. Remove from oven and allow to cool. Set the oven to 350 degrees F (175 degrees C).

  • Pour condensed cream of chicken soup and chicken noodle soup into the bowl with the spaghetti squash strands. Add mozzarella cheese and Colby-Jack cheese and mix everything to combine. Dice cooked chicken and fold in.

  • Spray a 9x13-inch baking dish with cooking spray and spoon in spaghetti squash mixture.

  • Bake in the preheated oven until lightly browned and cheese is melted, about 45 minutes.

Cook's Notes:

You can reduce the cook time by microwaving the spaghetti squash instead of baking it.

This dish can be made in advance. After filling the casserole dish, cover and refrigerate and bake at a later time. This dish can easily be tailored to your tastes - use soups and cheese you prefer or mix in sour cream and other seasonings.

Nutrition Facts

221 calories; 12.3 g total fat; 52 mg cholesterol; 671 mg sodium. 11.5 g carbohydrates; 17 g protein; Full Nutrition