Chicken & Spaghetti Squash Casserole
Savory spaghetti squash with a super easy pink sauce, tender chicken, and lots of mozzarella cheese. This Chicken & Spaghetti Squash Casserole fulfilled my craving for the Penne Vodka I look at longingly at buffet lines. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Grab your spaghetti squash from your garden and use it up in a savory casserole. A filling dish that will serve a crowd, this spaghetti squash casserole is the perfect way to use up that spaghetti squash sitting on your counter.
Chicken & Spaghetti Squash Casserole
Two of my favorite dishes at a local Italian recipe also have a pink sauce. I haven’t gotten them in a couple of years because one is a pizza and the other is angel hair pasta, but I need to give them a renovation and put them up here. They are delicious. I’m not even going to tell you what else is in them because I don’t want to give away too many secrets.
So, when I put two spaghetti squashes into my Instant Pot and was trying to figure out what I was going to do with them for dinner, I came across a few great recipes on Pinterest. I try not to make recipes too similar to my blogging friends because how many recipes of one dish do we need? (Unless it’s chocolate chip cookies. You can never have too many recipes for those).
What Is Pink Sauce
Pink sauce is just a basic sauce that offers a pinkish color. You can make a pink sauce so many different ways. It is blending say ketchup and mayo together, or Vodka sauce is referred to as pink.
For my recipe, I use alfredo sauce and tomato basil sauce. The mix of the two helps to lessen the acidity and offers a creamy and velvety flavor and texture.
I remember being in 5th or 6th grade and buying lunch at school. I couldn’t get enough of the mystery pink sauce they would put out on burger day. Those genius lunch ladies were mixing together ketchup and mayo. It is still one of my favorite burger toppings for a classic cheeseburger: American cheese, lettuce, tomatoes, pickles, pink sauce.
Is Eating Spaghetti Squash Good for You?
Spaghetti squash is a nutritious beautiful squash to incorporate into your diet any chance you can get — low in fat, and an excellent source of fiber, and a good source of protein. Spaghetti squash only has around 20 calories where pasta can have over 100 calories.
You get a similar texture to pasta, but you cut out a lot of empty carbs. That is why you see so many spaghetti squash recipes replacing pasta.
How Do You Know When Spaghetti Squash Goes Bad?
When cooking with spaghetti squash, you want to ensure it is fresh and ripe. The flesh should offer bright color, and be should be solid. If you notice it is discolored or even dull looking these are signs it has gone bad. You also want to ensure the flesh isn’t dry or seems to pull away from the rind if you notice a foul odor toss it as well.
How Does Spaghetti Squash Taste?
I get asked this a lot! Spaghetti squash tastes like squash but offers the texture of spaghetti. It is unique in texture but a very mellow and light flavor. You can easily use spaghetti squash for pasta in recipes to get that lower carb option.
How to Cook Chicken & Spaghetti Squash Casserole
Start out by cooking your spaghetti squash and the chicken. You are welcome to used pre-cooked chicken if you have that on hand. I cooked my squash and chicken in the Instant Pot, directions for that are below.
Once your chicken and squash are cooked turn on your oven, then in a blender, you want to add all the sauce ingredients and blend until nice and smooth.
Spray your casserole dish, and put your squash in the dish, and pour half the sauce over it. Then top with chicken, then pour over the rest of the sauce. Add a sprinkle of cheese and bake to golden perfection. Slice and serve!
Can I Use Pre-Cooked Chicken For Casserole Recipe
Absolutely! If you like to bulk cook chicken and freeze it for later or have some leftover chicken use it! Just make sure that the chicken isn’t overly seasoned, as that will affect how it mixes with the sauce and squash. But a more bland chicken will work nicely. You can dice it up or even shred it for this chicken casserole.
How to Store Spaghetti Squash Casserole
If you have leftovers, store it in the fridge for up to three days. I have found this reheats nicely and is great for meal prepping for quick lunches or dinners for a few days. Just toss in airtight containers and reheat in the microwave or reheat in the oven. If you opt to reheat in the oven just cover with aluminum foil, so it doesn’t dry out.
Can You Freeze Spaghetti Squash Casserole
Spaghetti squash freezes nicely, the only part you might have an issue with is the sauce. The alfredo portion could curdle a bit as you freeze and then thaw it. If you don’t mind a bit of a texture change, you are welcome to try freezing your casserole.
To reheat just thaw in the fridge the night before, or place in the oven frozen and allow it to cook till warmed all the way through. Just cover with aluminum foil to help to prevent it from drying out.
What to Pair With Chicken Casserole
Feel free to eat this casserole alone, or pair with a green salad, steamed or roasted vegetables. Or if you are a fan of cloud bread that is a keto friendly bread option that you could use to lather up the leftover sauce on the plate.
As you can see this recipe is so simple to make! You have an incredible dinner to serve family or guests. The pink sauce elevates the flavor, and leaves you wanting one more bite! Give this recipe a try; you won’t be sorry!
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Chicken & Spaghetti Squash Casserole
Ingredients
Casserole Ingredients:
- 6 cups cooked spaghetti squash (from about 2 small or 1 large squash)
- 2 lb chicken tenders cooked
- 8 oz shredded mozzarella
- Creamy Tomato Sauce recipe follows
Creamy Tomato Sauce Ingredients:
- 1.5 cups alfredo sauce (I use Classico Four Cheese Alfredo Sauce)
- 1.5 cups marinara sauce (make sure it does not have added sugar)
- 4 oz cream cheese
- 1/4 of a small onion peeled
- 4 cloves of garlic
Instructions
- Cook the spaghetti squash and chicken. I used my Instant Pot. I cooked the squash for 15 minutes on manual with the vent sealed and then did a slow pressure release. Then I cooked the chicken for 8 minutes. I didn't bother washing the pot in between.
- Preheat the oven to 400.
- In a blender combine all the ingredients for the sauce. Blend until smooth.
- Spray a 9 x 13 casserole dish with cooking spray. Put the cooked spaghetti squash in the casserole dish. Pour on half of the sauce. Put the chicken on top of that. Pour on the rest of the sauce. Sprinkle the cheese on top.
- Bake for 30-40 minutes or until hot and bubbly.
Nutrition
Originally Published October 7, 2016. Revised and Republished April 16, 2019.
My Dad told me when he was serving on the Navy ship, they made a Salad Dressing using: Ketchup, Mayo, a dash of Vinegar and some Oregano. It’s really good in a pinch! I was in charge of Salads and after a few weeks….Dad jokingly said he was sorry that he shared this recipe with me! LOLOL (I REALLY DID LOVE IT) Pat Baulos
If I don’t have an instant pot how would ya recommend I cook the chicken tenders? Gonna try this for dinner tomorrow night- looks so yummy!!!
I normally bake them in the casserole dish and then remove them to layer the other ingredients.
Follow-up comment: cooking the squash in the pressure cooker worked great! Thank you for the tip. This recipe was easy and delicious. I rarely use premade sauces, but this was totally worth the trade-off in ease and simplicity!
My kids have requested I make this again but without the spaghetti squash. I might try some spiralized zucchini or daikon radish. My husband was very happy with it as-is!
Forgot to say…Way to go, Taryn!!!
Thanks Betsy! 🙂
Looking forward to trying this! Thanks for all your great recipes. Can you give a little more details about cooking the squash in the pressure cooker? Do you add water? Thanks!
Hi Betsy, I put a cup of water in the bottom and then put the halved and seeded spaghetti squash on the rack. I think I did manual high for 10 minutes but I’ll check that!
Thanks so much! It had not even occurred to me before to use the pressure cooker for s. squash.
I forgot to ask, have you ever made this with Italian sausage? I’m new to THM, so I’m not sure if that’s allowed?
Not this one but Italian sausage is allowed. Just try to find one without added sugar. I have a few other recipes that use sausage 🙂
I made this for dinner last night, and it is delicious!! The leftovers today for lunch were even better!! 🙂 I’m excited I will get a few extra meals out of this!! The only issue I had, was the bottom was a little wet. I cooked my squash a little less time beforehand (I was trying to get it in the oven faster). I don’t know if maybe it finished cooking more in the oven because of that, causing it to be a little more wet? It certainly didn’t take away from the taste, or texture, of the finished product! It was amazing!!! 🙂
Made this for dinner tonight and added a layer of fresh spinach on top of the spaghetti squash!
Mmmmm that looks delish! Can’t wait to try it!
Uh, YUM! It’s SO hard to find a good, low carb casserole but you, my friend, have done it! This looks amazing!