Cheesy Chicken Spaghetti Squash Casserole : Creamy, Gluten-Free Comfort Food
Creamy, cheesy, and packed with cozy flavor—this Chicken Spaghetti Squash Casserole is comfort food with a wholesome twist. Using tender strands of roasted spaghetti squash instead of pasta, it’s gluten-free and lighter without losing the rich, savory goodness you crave. Easy enough for a weeknight and freezer-friendly for busy days, this casserole is a no-fuss family favorite waiting to happen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
1 large spaghetti squash
2 cups cooked, shredded chicken
1 cup plain Greek yogurt or sour cream
1/2 cup cream cheese, softened
1 1/2 cups shredded cheddar cheese, divided
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & pepper to taste
Optional: fresh parsley or green onions for garnish
Instructions
Preheat oven to 400°F (200°C). Halve spaghetti squash, scoop out seeds, and roast face-down for 35–40 minutes. Let cool, then shred into “noodles.”
In a large bowl, mix shredded chicken, yogurt, cream cheese, 1 cup cheddar, Parmesan, garlic powder, onion powder, salt, and pepper.
Stir in spaghetti squash until well combined.
Transfer to a greased 9×13″ baking dish. Top with remaining cheddar.
Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
Cool slightly and garnish before serving.
Nutrition
- Calories: 370
- Fat: 24g
- Carbohydrates: 8g
- Protein: 30g