Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 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!

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 9X13-inch casserole
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Ingredients

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

Directions

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

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  • 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
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Reviews (3)

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/12/2020
We really liked this casserole--it's great tasting, and has the added bonus of being pretty good for you too. I used a rather large spaghetti squash, and it still produced quite a bit of moisture, even after draining. As such, I found that I needed to bake this casserole about 40 minutes to get it to thicken a bit (this is my bad, not anything to do with the recipe). I used fresh spinach instead of frozen, and sliced mozzarella instead of shredded; as that's what I had on hand. The majority of the flavor of this casserole comes from whatever flavor your tomato sauce is--so just be aware of that. Additional herbs/spices wouldn't be a bad idea. I had some fresh oregano, and threw some of that on at the end--that tasted pretty good. This made for a nice dinner when served with some crusty bread. Thank you for the recipe! Read More
(1)
Rating: 5 stars
05/16/2021
This was really good. My wife and I wanted a healthy, low carb meal and this recipe appealed to us. Made a double recipe last night. Used cubed chicken breast instead of ground chicken, and added a green pepper. Delicious. This seems to be a flexible recipe; one could change or add ingredients as desired. Looking forward to leftovers. Read More
Rating: 5 stars
06/30/2021
Made for company tonight, and this was a hit! Only changes I made were 1) used cubed chicken 2) had to bake longer than 20 minutes to reduce juices and 3) added cheese toppings during the last 5 minutes. Read More
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