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!
Servings 12 servings
Calories 204kcal
Ingredients
For the squash and chicken
- 2 spaghetti squash
- 1 lb chicken breast
- 1 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
For the casserole
- 2 tbsp neutral oil
- 1 small zucchini
- 1 medium onion diced
- 1 bell pepper diced
- ½ tsp kosher salt
- 1 pint grape or cherry tomatoes halved
- 4 cloves garlic minced
- 1 ½ tbsp Italian seasoning
- ¼ tsp red pepper flakes
- ½ tsp freshly ground black pepper
- ¼ cup chicken stock
- 1 cup frozen peas
- 1 ½ cups shredded mozzarella cheese
- ½ 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 ¼-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.
Notes
- If your spaghetti squash has any brown spots, simply slice them out. As long as the entire squash is not brown or discolored, it can be used, especially as the squash will be scooped out into strings.
- When scooping out the interior of each spaghetti squash, a grapefruit spoon works perfectly!
- To achieve a perfectly crisp exterior to the zucchini, do not add salt while sautéing. Salt will draw out moisture while it’s cooking, which is not desirable as it will not create a crispy crust. Without salt, the zucchini will end up crisp and flavorful.
- If you want the top of the casserole to be slightly browned and golden, turn on the broiler in the last minute of baking. This blast of heat will darken the cheese on top and add a bit of extra crispness.
Nutrition
Serving: 1serving | Calories: 204kcal
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