Spaghetti Squash Chicken Casserole
Instead of stuffing each spaghetti squash with a filling, this casserole incorporates everything into one easy baking dish. A combination of spaghetti squash, tomatoes, zucchini, and chicken are all mixed together and topped with cheese. Once baked, it’s the perfect, hearty meal for a weeknight or special occasion!
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Skip ahead:
00:00 Intro
00:40 Preparing the squash and chicken
03:57 Cooking the zucchini
05:21 Preparing the tomato sauce
09:26 Scooping out the squash
10:11 Mixing everything together
12:30 Tasting the dish
INGREDIENTS
For the squash and chicken:
- 2 spaghetti squash
- 1 lb chicken breast
- 1 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
For the casserole:
- 2 tbsp neutral oil
- 1 small zucchini
- 1 medium onion, diced
- 1 bell pepper diced
- 1/2 tsp kosher salt
- 1 pint grape or cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 1/2 tbsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/4 cup chicken stock
- 1 cup frozen peas
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
INSTRUCTIONS
For the squash and chicken:
- Preheat the oven to 375°F.
- Cut the stems off of the squash, slice in half lengthwise, and remove the seeds and pith. Set the squash cut-side up on a parchment-lined baking sheet along with the chicken breasts. Drizzle everything with olive oil. Sprinkle with salt and black pepper. Turn the squash cut-side down and place the baking sheet in the preheated oven.
- Roast the chicken breasts until they register 160°F. The chicken will finish before the squash, so remove them as soon as they are at 160°F, 16-20 minutes.
- When the squash are darkened on their skin and a knife easily is inserted into the flesh, remove them from the oven, 45-60 minutes. Set the squash aside to cool.
For the casserole:
- Grease a 9x13 baking dish and set it aside.
- Heat 2 tablespoons neutral oil in a large skillet. Cut the zucchini in half lengthwise and slice into 1/4-inch thick pieces. Add the sliced zucchini to the hot oil and sauté until they are browned, 3-4 minutes. Turn the slices over and brown, 2-3 minutes. Once browned, remove the zucchini from the skillet and set them aside.
- Add the onion, bell pepper, and salt to the hot skillet. Sauté until the onion is soft and translucent, 4-6 minutes. Add the halved tomatoes, garlic, Italian seasoning, red pepper flakes, black pepper, and chicken stock. Stir to combine and bring the mixture to a boil. Once boiling, turn the heat down to a simmer. Cook until the tomatoes are burst, and the liquid is mostly cooked off, 8-12 minutes. Once cooked, remove the skillet from the heat.
- Scrape the flesh of the cooled squash into a large bowl. Shred or chop the chicken into bite-size pieces and add the chicken to the squash. Pour on the peas, zucchini, and prepared tomato mixture. Stir the mixture together and pour it into the prepared baking dish. Sprinkle with mozzarella cheese and Parmesan cheese.
- Bake in the 375°F oven until the casserole is warmed through and the cheese is melted, 35-45 minutes. Once baked, remove the casserole from the oven and cool for 10 minutes before serving.
#dinner #weeknightdinner #recipe #winter #squash
Creamy Parmesan Chicken and Butternut Squash Skillet
This Creamy Parmesan Chicken and Butternut Squash Skillet Recipe is an easy, luscious and hearty one skillet dinner time favorite. This yummy chicken dinner combines a flavorful parmesan cream sauce packed with garlic, spinach, fresh thyme and roasted butternut squash and chicken thighs. This one skillet meal will become a go-to dinner recipe for the fall and winter. Brought to you in partnership with Lodge Cast Iron!
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Easy! Spaghetti squash with chicken recipe
Spaghetti squash with chicken ????
2 spaghetti squashes
4 chicken breast halfs
4 slices of smoked bacon
1 cup of grated parmesan
150 ml cream or coconut milk/cream
2 tbsp of tomato paste
5 cloves of garlic
1 tbsp of sriracha
Roasted pumpkin seeds:
Chicken Spaghetti Squash | Food Network
In this twist on a classic Southern dish, the noodle-like strands of crisp-tender squash find their way into a creamy chicken and vegetable casserole.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Spaghetti Squash
Recipe courtesy of Food Network Kitchen
Total: 1 hr 20 min
Active: 1 hr
Yield: 4 servings
Level: Easy
Ingredients
1 large spaghetti squash (about 2 1/2 pounds)
2 tablespoons olive oil
One 10-ounce package sliced mushrooms
1 red bell pepper, diced
4 scallions, thinly sliced, white and green parts separated
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 cup half-and-half
2 cups shredded rotisserie chicken (skin and bones discarded)
3 cups shredded Cheddar
Directions
Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.
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Chicken Spaghetti Squash | Food Network
The Best Chicken Spaghetti Squash Alfredo For Keto / Low Carb
This is the BEST Keto Chicken Spaghetti Squash Alfredo I have EVER HAD! It is so tasty and the great thing about it is I don't feel guilty for eating it while on keto.
Try this Keto Chicken Spaghetti Squash Alfredo and I promise you will be hooked.
This original recipe from The Gunny Sack.com
Chicken Alfredo Spaghetti Squash for Keto/ Low Carb
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Spaghetti Squash with Chicken and Pesto
Hey guys! Part 3 of my healthy cooking series utilizes one of my favorite vegetables, the spaghetti squash. Chicken breast packs plenty of lean protein and the flavors of the pesto keep it fun and interesting.
Nutrition
Servings 2
Calories 661
Fat 33
Carbs 54
Protein 50
Ingredients
• 1 small spaghetti squash
• 1 small onion
• 2 chicken breasts
• 4 cloves garlic
• 1/4 cup white wine
• 2 tbsp pesto
• 2 oz mozzarella cheese
• 1 tbsp light olive oil
• Salt
• Pepper
• Italian herb blend
Directions
1. Prepare squash by cutting off ends and cutting in half. Remove the seeds then drizzle with light olive oil and season with salt and pepper.
2. Place in oven at 350 until flesh is soft.
3. Remove flesh of squash by scraping out with a fork. Set aside until mixture is ready.
4. Season chicken as desired. Brown in hot sauté pan. Remove from pan.
5. Add in onion and garlic and cook until soft.
6. Deglaze with white wine or chicken stock if desired.
7. Add in pesto and squash. Combine well. Add in chicken.
8. Add mixture back into empty shells and cover with cheese.
9. Bake at 425 until cheese is browned.