Description
This chicken spaghetti squash casserole is a creamy, cheesy, low-carb comfort dish. Packed with tender chicken, roasted spaghetti squash, and flavorful veggies, it’s perfect for keto-friendly dinners.
Ingredients
- 1 medium spaghetti squash
- 4 cups cooked shredded chicken (halal)
- 5 tbsp butter
- 1 cup celery, diced
- 1 medium onion, diced
- 1 poblano pepper, diced
- 1 bell pepper, diced
- 5 cloves garlic, minced
- 1/3 cup chicken stock
- 1 (10 oz) can diced tomatoes with chilis, drained
- 1 cup heavy cream
- 5 oz cream cheese
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 1/2 cups shredded Colby Jack cheese
Instructions
- Preheat oven to 400°F (200°C).
- Microwave whole squash for 4–5 minutes to soften. Cut in half and remove seeds.
- Drizzle with oil, season, and roast cut-side down for 30 minutes until tender.
- In a skillet, melt butter and sauté onion, peppers, and celery for 7 minutes.
- Add garlic and cook 1–2 minutes.
- Add chicken stock and tomatoes, cook until reduced.
- Stir in cream and simmer until thickened.
- Mix in cream cheese and spices until smooth.
- Scrape squash into strands and remove excess moisture.
- Reduce oven to 350°F (175°C).
- Combine squash, chicken, veggie mixture, and 1/2 cup cheese.
- Transfer to casserole dish, top with remaining cheese.
- Bake 20 minutes until bubbly. Rest 10 minutes before serving.
Notes
- Drain squash well to avoid watery casserole.
- Use rotisserie chicken for convenience.
- Great for keto and low-carb meal prep.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American