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Chicken Spaghetti Squash Casserole

Creamy Chicken Spaghetti Squash Casserole That's Total Comfort

This Chicken Spaghetti Squash Casserole is a comforting low-carb delight that the whole family will adore.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Quick Meals
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 whole Spaghetti Squash Choose a large one for ample yield.
  • 2 cups Rotisserie Chicken Shredded, the main protein source.
  • 2 cups Frozen Spinach Thawed and squeezed dry.
  • 8 oz Cream Cheese Bring to room temperature for easy mixing.
  • 1 cup Mozzarella Cheese Gooey, melting quality.
  • 1/2 cup Parmesan Cheese Grated is best for seamless incorporation.
  • 1/2 cup Sour Cream Greek yogurt works as a great substitute.
  • 2 cloves Garlic Minced, elevates flavor.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Adjust to your taste.
  • 1 tbsp Olive Oil Used for roasting the squash.

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • spatula
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Slice the spaghetti squash in half lengthwise, scoop out the seeds, brush with olive oil, and season with salt and pepper. Place cut-side down on the baking sheet and roast for 40-50 minutes until tender.
  3. In a mixing bowl, combine cream cheese, mozzarella, Parmesan, sour cream, and minced garlic. Blend until smooth and creamy.
  4. Fold in thawed spinach and shredded rotisserie chicken into the creamy mixture until well combined.
  5. Once roasted and slightly cooled, shred the spaghetti squash with a fork and mix into the chicken and cheese mixture.
  6. Grease a medium-sized baking dish with olive oil and transfer the mixture into it, smoothing the top.
  7. Bake in the oven for 20-25 minutes until golden brown and bubbly. Optionally, broil for an additional 2-3 minutes for a crispy top.
  8. Allow to cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 400mgIron: 2mg

Notes

Use room temperature cream cheese for a smooth filling and squeeze excess moisture from the spinach and squash to avoid a watery casserole. Can be prepared ahead and stored in the fridge for up to 24 hours before baking.

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