Creamy Chicken and Spaghetti Squash Casserole
A delightful dish that combines chicken and spaghetti squash into a rich, creamy casserole, perfect for weeknight meals and family gatherings.
Equipment
- Mixing Bowl
- Baking Dish
- Baking Sheet
Ingredients
Ingredients
- 1 medium Spaghetti Squash (about 3-4 pounds)
- 2-3 cups Cooked Chicken shredded or diced
- 8 ounces Cream Cheese softened
- 1 cup Sour Cream
- 1-2 cups Shredded Cheese mozzarella or cheddar
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 0.5 teaspoon Salt adjust to taste
- 0.5 teaspoon Pepper adjust to taste
- 1 teaspoon Dried Herbs thyme, oregano, or Italian seasoning
- 1 tablespoon Olive Oil for roasting squash
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the flesh side with olive oil and sprinkle with salt and pepper.
- Place the squash cut-side down on a baking sheet and bake for 30-35 minutes until tender.
- Prepare the chicken by shredding it if using rotisserie or cooking it until fully cooked.
- In a mixing bowl, combine softened cream cheese, sour cream, garlic powder, onion powder, and dried herbs until smooth.
- Once the squash is done, scrape the flesh into strands with a fork.
- In a large bowl, mix the spaghetti squash, chicken, and cream cheese mixture until well combined.
- Transfer the mixture to a greased baking dish and top with shredded cheese.
- Cover with foil and bake for 25-30 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is bubbly.
- Let cool for 5-10 minutes before serving.
Notes
For variations, consider adding sautéed vegetables or using different types of cheese.