Print

Cheesy Chicken Spaghetti Squash Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

This Cheesy Chicken Spaghetti Squash Casserole is a delicious, comforting dish featuring tender baked chicken breasts and roasted spaghetti squash combined with diced tomatoes, creamy mushroom soup, Greek yogurt, and Italian seasoning. Topped with melted cheese and fresh herbs, it’s a wholesome, low-carb casserole perfect for a hearty family dinner or meal prep.

Ingredients

Vegetables and Produce

  • 1 large spaghetti squash
  • 1 medium green bell pepper, diced
  • 2 tablespoons chopped fresh basil or chives (optional)
  • 1 teaspoon minced garlic

Meat

  • 2-3 large chicken breasts (about 1.25 pounds)

Dairy

  • 1/4 cup plain Greek yogurt
  • 2 cups shredded cheese (divided, use a mix like cheddar and mozzarella)

Canned Goods and Condiments

  • 6 ounces diced tomatoes (drained, about 2/3 cup)
  • 1 10.5 ounce can cream of mushroom soup

Seasonings

  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt

Instructions

  1. Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the squash and chicken breasts.
  2. Prepare Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds carefully.
  3. Set Up Baking Dish with Squash: Pour about a 1/4-inch layer of water into a baking pan and place each squash half face down on the water to help it steam during baking.
  4. Prepare Chicken: Place the chicken breasts in a large 9×13-inch casserole dish and sprinkle evenly with Italian seasoning and salt for flavor.
  5. Bake Squash and Chicken: Put both the squash halves and the chicken breasts in the oven and bake for 45 to 50 minutes, or until the squash is tender and the chicken is cooked through.
  6. Prepare Additional Ingredients: While baking, chop the green bell pepper, mince garlic, and drain the diced tomatoes. Gather the cream of mushroom soup, Greek yogurt, cheese, and fresh herbs.
  7. Shred Chicken and Spaghetti Squash: When cooked, shred or dice the chicken into bite-sized pieces. Use a fork to scrape out the spaghetti-like strands from the squash halves.
  8. Combine Ingredients: In the casserole dish, mix the shredded chicken, spaghetti squash strands, diced bell pepper, drained tomatoes, cream of mushroom soup, Greek yogurt, minced garlic, and half of the shredded cheese. Stir thoroughly to combine.
  9. Top with Cheese: Sprinkle the remaining cheese evenly over the top of the casserole mixture.
  10. Bake Casserole: Reduce oven heat to 350 degrees Fahrenheit and bake the casserole uncovered for 15 to 20 minutes, until the mixture is hot and the cheese is melted and bubbly.
  11. Garnish and Serve: Remove from oven and sprinkle with the fresh chopped basil or chives if using. Serve immediately or let cool and freeze for later enjoyment.

Notes

  • You can substitute cream of mushroom soup with a low-fat or homemade mushroom sauce for a healthier version.
  • Use part-skim mozzarella or reduced-fat cheese to reduce fat content without sacrificing flavor.
  • For extra flavor, consider adding red pepper flakes or smoked paprika to the seasoning.
  • This dish is great for meal prep and freezes well for up to 3 months.
  • If spaghetti squash is not available, cooked zucchini noodles can be a low-carb alternative.

Find it online: https://marthatasty.com/cheesy-chicken-spaghetti-squash-casserole-recipe/