Spaghetti Squash Casserole with Chicken

4.8
(4)

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

1
Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
5 mins
Total Time:
1 hrs 20 mins
Servings:
8
Yield:
1 9x13-inch casserole

Ingredients

  • 1 medium spaghetti squash, halved and seeded

  • 2 tablespoons olive oil, divided

  • kosher salt and freshly ground black pepper to taste

  • 1 small onion, minced

  • 2 cloves garlic, minced

  • 1 pound ground chicken

  • 4 cups spaghetti sauce

  • 1 (12 ounce) package frozen chopped spinach, thawed and well drained

  • 1 ½ cups shredded mozzarella cheese

  • 1 cup shredded Parmesan cheese

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. 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.

  3. 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).

  4. 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.

  5. 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.

  6. 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 (per serving)

349 Calories
15g Fat
27g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 349
% Daily Value *
Total Fat 15g 20%
Saturated Fat 6g 29%
Cholesterol 58mg 19%
Sodium 890mg 39%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 16%
Total Sugars 12g
Protein 26g
Vitamin C 8mg 38%
Calcium 403mg 31%
Iron 3mg 14%
Potassium 785mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love