Spaghetti Squash Chicken Casserole

Instead of stuffing each spaghetti squash with a filling, this casserole incorporates everything into one easy baking dish. A combination of spaghetti squash, tomatoes, zucchini, and chicken are all mixed together and topped with cheese. Once baked, it’s the perfect, hearty meal for a weeknight or special occasion!

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Skip ahead:

00:00 Intro
00:40 Preparing the squash and chicken
03:57 Cooking the zucchini
05:21 Preparing the tomato sauce
09:26 Scooping out the squash
10:11 Mixing everything together
12:30 Tasting the dish

INGREDIENTS

For the squash and chicken:

- 2 spaghetti squash
- 1 lb chicken breast
- 1 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper

For the casserole:

- 2 tbsp neutral oil
- 1 small zucchini
- 1 medium onion, diced
- 1 bell pepper diced
- 1/2 tsp kosher salt
- 1 pint grape or cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 1/2 tbsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/4 cup chicken stock
- 1 cup frozen peas
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese

INSTRUCTIONS

For the squash and chicken:

- Preheat the oven to 375°F.

- Cut the stems off of the squash, slice in half lengthwise, and remove the seeds and pith. Set the squash cut-side up on a parchment-lined baking sheet along with the chicken breasts. Drizzle everything with olive oil. Sprinkle with salt and black pepper. Turn the squash cut-side down and place the baking sheet in the preheated oven.

- Roast the chicken breasts until they register 160°F. The chicken will finish before the squash, so remove them as soon as they are at 160°F, 16-20 minutes.

- When the squash are darkened on their skin and a knife easily is inserted into the flesh, remove them from the oven, 45-60 minutes. Set the squash aside to cool.

For the casserole:

- Grease a 9x13 baking dish and set it aside.

- Heat 2 tablespoons neutral oil in a large skillet. Cut the zucchini in half lengthwise and slice into 1/4-inch thick pieces. Add the sliced zucchini to the hot oil and sauté until they are browned, 3-4 minutes. Turn the slices over and brown, 2-3 minutes. Once browned, remove the zucchini from the skillet and set them aside.

- Add the onion, bell pepper, and salt to the hot skillet. Sauté until the onion is soft and translucent, 4-6 minutes. Add the halved tomatoes, garlic, Italian seasoning, red pepper flakes, black pepper, and chicken stock. Stir to combine and bring the mixture to a boil. Once boiling, turn the heat down to a simmer. Cook until the tomatoes are burst, and the liquid is mostly cooked off, 8-12 minutes. Once cooked, remove the skillet from the heat.

- Scrape the flesh of the cooled squash into a large bowl. Shred or chop the chicken into bite-size pieces and add the chicken to the squash. Pour on the peas, zucchini, and prepared tomato mixture. Stir the mixture together and pour it into the prepared baking dish. Sprinkle with mozzarella cheese and Parmesan cheese.

- Bake in the 375°F oven until the casserole is warmed through and the cheese is melted, 35-45 minutes. Once baked, remove the casserole from the oven and cool for 10 minutes before serving.

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