Spaghetti Squash Casserole with Chicken

Don't worry as much about the carbs when you swap out pasta for spaghetti squash in this cheesy, tomato-based chicken casserole.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 349 Calories

Ingredients

• 1 small onion, minced
• 2 cloves garlic, minced
• 1 pound ground chicken
• 2 tablespoons olive oil, divided
• 4 cups spaghetti sauce
• 1 cup shredded Parmesan cheese
• kosher salt and freshly ground black pepper to taste
• 1 medium spaghetti squash, halved and seeded
• 1 (12 ounce) package frozen chopped spinach, thawed and well drained
• 1.5 cups shredded mozzarella cheese

Recipe Instructions

Step 1

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

Step 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.

Step 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).

Step 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.

Step 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.

Step 6

Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.