The Best Baked Spaghetti Squash and Chicken Casserole

If you're from the south then you're more than likely familiar with The Pioneer Woman Chicken Spaghetti! Now you can have all the southern comfort that comes with this yummy, classic casserole without all the carbs! With some healthier substitutions and with the same wholesome flavor we love...makes this The Best Spaghetti Squash and Chicken Casserole to have at your family keto table!

Casserole's are almost a right of passage in the south lol!

No one does a casserole better than The Pioneer Woman with her Chicken Spaghetti Recipe!

Now with some healthier substitutions, you can enjoy this classic casserole...without the guilt of carbs!

Let's get started!

THE BEST BAKED SPAGHETTI SQUASH AND CHICKEN CASSEROLE

Prep the spaghetti squash:

First. Let's preheat your oven to 400F.

Cut the spaghetti squash into quarters and scrape out the seeds with a spoon.

If you're having trouble cutting your spaghetti squash, you can poke holes in them and microwave until the are easier to cut.

Place the spaghetti squash, flesh side up, on a sheet pan and season generously with salt and pepper.

Bake in the 400F oven until the squash are fork tender.

This could take 30 minutes or more depending on the size of your spaghetti squash.  While the squash is cooking you can prep the other components of this recipe!

Once the squash is finished cooking, remove them from the oven to cool, then scrape the flesh with a fork into a large mixing bowl.

Set aside.

Making the chicken:

Heat the avocado oil in a large skillet over medium heat.

Sauté the onions and green bell peppers in the oil until soft (about 5 to 8 minutes)

Add in the chicken breast and cook until the chicken is cooked through about 8 more minutes.

Pour the chicken pepper and onion mixture into the bowl with the cooked spaghetti squash.

Making the mushroom sauce:

In the same skillet used to cook the chicken, sauté the minced mushrooms for about 5 minutes over medium heat.

Now add in the heavy cream, bullion cubes and the xanthan gum.

Bring to a boil to thicken.

Remove from the heat and set aside.

Assembling the casserole:

Pour the mushroom sauce on top of the spaghetti squash and the chicken.

Make sure to mix well!  You want all of that spaghetti squash to be covered in that saucy goodness.

Pour the mixture into a 9 x 13 casserole dish and cover evenly with the cheese.

Bake in the 400F oven until the casserole is bubbling (about 15 minutes)

Same great Pioneer Woman casserole favorite, with a low carb twist! Yummy!

Like this keto/low carb friendly recipe? Check out my recipes for Meat Lovers Spaghetti Squash Casserole, Chicken Cordon Bleu Casserole or Keto Broccoli Casserole!

The Best Baked Spaghetti Squash and Chicken Casserole

If you're from the south then you're more than likely familiar with Pioneer Woman Chicken Spaghetti! Now you can have all the southern comfort that comes with this yummy, classic casserole without all the carbs! With some healthier substitutions and with the same wholesome flavor we love...makes this The Best Spaghetti Squash and Chicken Casserole to have at your family keto table!

5 from 1 vote

Course: dinner

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 435

Author: Jennifer Banz

This post may contain affiliate links

Ingredients

US CustomaryMetric

• 2 Medium spaghetti squash
• 1 Tablespoon avocado oil
• 1 ½ Pounds Boneless skinless chicken breast cut into bite-size pieces
• ½ Cup Chopped onion
• 1 Green bell pepper, diced
• 2 Cups Minced mushrooms
• 2 Chicken bouillon cubes, crumbled
• 1 ½ Cups Heavy cream
• ½ teaspoon xanthan gum
• 2 Cups Shredded cheddar cheese
• Kosher salt and pepper to taste

Instructions

Prepping the spaghetti squash:

• Preheat the oven to 400F.
• Cut the spaghetti squash into quarters and remove the seeds with a spoon.
• If you're having trouble cutting you spaghetti squash, you can poke holes in them and microwave until the are easier to cut. About 5-10 minutes.
• Place the spaghetti squash, flesh side up, on a sheet pan and season generously with salt and pepper.
• Bake in the 400F oven until the squash are fork tender.
• This could take 30 minutes or more depending on the size of your spaghetti squash.
• When the squash are finished cooking, remove them form the oven to cool, then scrape the flesh with a fork into a large mixing bowl.
• Set aside.

Making the chicken:

• Heat the avocado oil in a large skillet over medium heat.
• Sauté the onions and green bell peppers in the oil until soft (about 5 to 8 minutes)
• Add in the chicken breast and cook until the chicken is cooked through (about 8 more minutes)
• Pour the chicken, pepper, and onion mixture into the bowl with the cooked spaghetti squash.

Making the mushroom sauce:

• In the same skillet used to cook the chicken, sauté the minced mushrooms for about five minutes over medium heat.
• Now whisk in the heavy cream, bullion cubes and the xanthan gum.
• Bring to a boil to thicken.
• Remove from the heat and set aside.

Assembling the casserole:

• Pour the mushroom sauce on top of the spaghetti squash and the chicken. Mix well.
• Pour the mixture into a 9x13 casserole dish and cover evenly with the cheese.
• Bake in the 400F oven until the casserole is bubbling... about 15 minutes.
• Serve

Notes

• What is Xanthan Gum?

Servings: 8

Nutrition per serving

Serving: 8 | Calories: 435 | Carbohydrates: 13g | Protein: 35g | Fat: 30g | Saturated Fat: 19g | Fiber: 3g | Sugar: 6g

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

Keyword :chicken for dinner, easy chicken recipe, gluten free, keto casserole recipe, low carb casserole recipe, recipe for spaghetti squash