Rating: 5 stars 4.7
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Get the cheesy goodness of baked spaghetti without the carbs in this spaghetti squash casserole with chicken!


Recipe Summary

15 mins
1 hr
5 mins
1 hr 20 mins
1 9X13-inch casserole


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


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

  • Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.

  • Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).

  • While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.

  • Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.

  • Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.

Cook's Note:

You can use use ground beef, turkey, or pork in place of ground chicken.

Nutrition Facts

349 calories; protein 26.1g; carbohydrates 27.2g; fat 15.4g; cholesterol 57.8mg; sodium 890.2mg. Full Nutrition