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Chicken Spaghetti Squash Bake

cheesy keto spaghetti squash recipe on white plate.

This chicken spaghetti squash casserole is a riff on the classic chicken spaghetti. It's creamy and cheesy with a bit of spice from the diced tomatoes and chiles and sweetness from the spaghetti squash.

This chicken spaghetti squash casserole is a riff on the classic chicken spaghetti. It's creamy and cheesy with a bit of spice from the diced tomatoes and chiles and sweetness from the spaghetti squash.

Yield 6 servings
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 1 whole spaghetti squash, about 3 pounds
  • 1 1/4 cups heavy whipping cream
  • 2 ounces cream cheese
  • 2 tablespoons butter
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 6 ounces cheddar, shredded
  • 3 ounces mozzarella, shredded
  • 3 cups cooked, shredded chicken
  • 10.5 ounces Ro*Tel, drained
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • Chives, for garnish

Instructions

To cook the spaghetti squash:

  1. To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
  2. To cook in the Instant Pot, follow follow these directions..
  3. Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise. 
  4. Place the strands of squash in a large mixing bowl.

To make the cheese sauce:

  1. Add the heavy cream, cream cheese, and butter to a medium sauce pan and cook over medium heat until the butter and cream cheese have melted, stirring often.
  2. Whisk in the ground mustard and pepper.
  3. Remove from the heat and whisk in the cheddar and mozzarella until the mixture is smooth and creamy.

To assemble: 

  1. Reduce oven heat to 350 degrees. Spray a 9x13 baking dish with non-stick spray. 
  2. Add the chicken, Ro*Tel, garlic, and onion powder to the mixing bowl with the spaghetti squash.
  3. Pour the cheese sauce over the top and stir gently to coat. 
  4. Pour mixture into the prepared baking dish and bake for 20 minutes or until hot and bubbly. 
  5. Sprinkle with chives before serving. 

Notes

3 pounds of spaghetti squash will yield around 4 cups of spaghetti squash strands.

We didn't measure servings by volume. We just divided evenly into 6 portions, however each serving will be around 1 cup.

Nutrition Information:

Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 553Total Fat: 42gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 164mgSodium: 435mgCarbohydrates: 12gNet Carbohydrates: 10gFiber: 2gSugar: 6gProtein: 30g

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