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Italian-Style Spaghetti Squash Casserole

Italian-Style Spaghetti Squash Casserole

This Italian-style spaghetti squash casserole is savory and hearty, with tender squash strands, shredded chicken, wilted spinach, and a tomato-based sauce topped with bubbling Parmesan for a golden crust. It bakes and finishes under the broiler in about 55 minutes, making it a comforting weeknight dinner.
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Prep Time:5 minutes
Cook Time:50 minutes
Total Time:55 minutes
Course: Dinner
Cuisine: Italian
Keyword: casserole, chicken, low carb, spaghetti squash, tomato sauce

Ingredients

  • 1 Spaghetti squash sliced in half and seeds scooped out
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon extra-virgin olive oil
  • 1 clove garlic crushed
  • 3 handfuls fresh spinach
  • 1 lb organic boneless chicken breasts baked or boiled and shredded
  • 1 cup tomato sauce of choice homemade or store-bought
  • 1 egg
  • 1 1/2 tablespoons Italian seasoning more to taste
  • 1/2 teaspoon red pepper flakes more to taste
  • 1 tablespoon garlic powder
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 1/4 cup fresh parmesan cheese optional; more for topping

Instructions

  1. Preheat oven to 375 °F.
  2. Cut the spaghetti squash in half and scoop out the seeds, then drizzle the cut sides with olive oil, sea salt, and black pepper.
  3. Line a baking sheet with parchment paper.
  4. Place the squash halves cut-side down on the prepared baking sheet, add 1/4 cup water to the sheet, and bake about 30 minutes until the flesh is fork-tender; let cool.
  5. When cool enough to handle, scrape the squash flesh into a medium mixing bowl using a fork and set aside.
  6. In a small skillet over medium heat, warm the oil and sauté the crushed garlic until fragrant, then add the spinach and cook until wilted.
  7. Add the sautéed spinach and garlic, shredded chicken, tomato sauce, egg, garlic powder, Italian seasoning, red pepper flakes, freshly ground pepper, and salt to the bowl with the spaghetti squash; mix until well combined. Stir in the Parmesan if using.
  8. Transfer the combined mixture to a baking dish.
  9. Sprinkle the top with fresh Parmesan and additional red pepper flakes, if desired.
  10. Bake at 375 °F for 10 minutes, then broil on high for 3-5 minutes or until the cheese is bubbling and browned.

Notes

To avoid a watery casserole, let the roasted spaghetti squash cool and drain any excess liquid before mixing. This recipe uses 1 lb pre-cooked shredded chicken (baked or boiled); taste and adjust seasoning before baking. Parmesan is optional—add more on top before broiling for a stronger cheesy crust.