Go Back Email Link
baked chicken spaghetti with squash in a while casserole dish
Print Recipe
5 from 1 vote

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: dinner
Cuisine: American
Keyword: chicken for dinner, easy chicken recipe, gluten free, keto casserole recipe, low carb casserole recipe, recipe for spaghetti squash
Servings: 8
Calories: 435
Author: Jennifer Banz

Ingredients

  • 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
US Customary - Metric

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

Nutrition

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