Close
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Active Time:25 minsTotal Time:45 minsServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipeMarry Me Chicken & Spaghetti Squash Casseroleis the protein-packed dish you need to try. Spaghetti squash is a low-carb vegetable that provides healthy gut-friendly fiber—great for your microbiome. Pair this with the protein from the chicken and the cheese and you’ve got yourself a dinner sure to keep you full for hours. Studded with sweet, chewy and antioxidant-rich sun-dried tomatoes and topped with fresh basil, this dish is a burst of flavor in every creamy bite. Keep reading for our expert tips, including how to choose a spaghetti squash, which cheeses work the best in this recipe and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!When selecting a spaghetti squash, choose one that is bright yellow with smooth, unblemished skin, and avoid any squash with green spots or a broken stem. Plus, the squash should feel heavy for its size when you pick it up.To save time, use a rotisserie chicken or cooked chicken breasts available in the prepared foods section of your local grocery store.It’s important to cook the spaghetti squash until it is just tender to prevent your casserole from becoming watery.We use mozzarella in this recipe, but you can use any melty cheese you prefer, like Monterey Jack, fontina, smoked Gouda, Asiago or Gruyère.Nutrition NotesSpaghetti squashis often used as a low-carb and lower-calorie substitute for pasta. Spaghetti squash adds extra fiber to this dish, as well as potassium—two nutrients that are important to include in your daily diet to maintain a healthy heart.Chicken breastis one of the most versatile lean proteins you can buy. The accolades continue with its nutrition profile—not only does chicken breast contain important nutrients such as vitamin B12, selenium and magnesium, it is also a rich source of choline. Choline is essential for healthy brain development in infants and children, but also important for memory and mood as we age.Sun-dried tomatoesare the chewy, sweet morsels of deliciousness in this dish. They are packed with an antioxidant called lycopene, which is actually higher in cooked and dried tomatoes than in fresh tomatoes. This inflammation-lowering nutrient can help protect against cell damage that can lead to cancer.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Jump to recipe
Marry Me Chicken & Spaghetti Squash Casseroleis the protein-packed dish you need to try. Spaghetti squash is a low-carb vegetable that provides healthy gut-friendly fiber—great for your microbiome. Pair this with the protein from the chicken and the cheese and you’ve got yourself a dinner sure to keep you full for hours. Studded with sweet, chewy and antioxidant-rich sun-dried tomatoes and topped with fresh basil, this dish is a burst of flavor in every creamy bite. Keep reading for our expert tips, including how to choose a spaghetti squash, which cheeses work the best in this recipe and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!When selecting a spaghetti squash, choose one that is bright yellow with smooth, unblemished skin, and avoid any squash with green spots or a broken stem. Plus, the squash should feel heavy for its size when you pick it up.To save time, use a rotisserie chicken or cooked chicken breasts available in the prepared foods section of your local grocery store.It’s important to cook the spaghetti squash until it is just tender to prevent your casserole from becoming watery.We use mozzarella in this recipe, but you can use any melty cheese you prefer, like Monterey Jack, fontina, smoked Gouda, Asiago or Gruyère.Nutrition NotesSpaghetti squashis often used as a low-carb and lower-calorie substitute for pasta. Spaghetti squash adds extra fiber to this dish, as well as potassium—two nutrients that are important to include in your daily diet to maintain a healthy heart.Chicken breastis one of the most versatile lean proteins you can buy. The accolades continue with its nutrition profile—not only does chicken breast contain important nutrients such as vitamin B12, selenium and magnesium, it is also a rich source of choline. Choline is essential for healthy brain development in infants and children, but also important for memory and mood as we age.Sun-dried tomatoesare the chewy, sweet morsels of deliciousness in this dish. They are packed with an antioxidant called lycopene, which is actually higher in cooked and dried tomatoes than in fresh tomatoes. This inflammation-lowering nutrient can help protect against cell damage that can lead to cancer.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Marry Me Chicken & Spaghetti Squash Casseroleis the protein-packed dish you need to try. Spaghetti squash is a low-carb vegetable that provides healthy gut-friendly fiber—great for your microbiome. Pair this with the protein from the chicken and the cheese and you’ve got yourself a dinner sure to keep you full for hours. Studded with sweet, chewy and antioxidant-rich sun-dried tomatoes and topped with fresh basil, this dish is a burst of flavor in every creamy bite. Keep reading for our expert tips, including how to choose a spaghetti squash, which cheeses work the best in this recipe and more!
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1(3½-pound)spaghetti squash, halved lengthwise and seeded2tablespoonswater1½cupshalf-and-half1clovegarlic, grated¾cupjulienne-cut sun-dried tomatoes in oil, drained and chopped, divided¾teaspoonground pepper, divided¼teaspoonsalt1(8-ounce) packagereduced-fat cream cheese, cubed, at room temperature1cupshredded low-moisture part-skim mozzarella cheese, divided3cupsshreddedcooked chicken breast(16ounces)2tablespoonsgrated Parmigiano-Reggiano cheese2tablespoonssmall fresh basil leaves
Cook Mode(Keep screen awake)
Ingredients
1(3½-pound)spaghetti squash, halved lengthwise and seeded
2tablespoonswater
1½cupshalf-and-half
1clovegarlic, grated
¾cupjulienne-cut sun-dried tomatoes in oil, drained and chopped, divided
¾teaspoonground pepper, divided
¼teaspoonsalt
1(8-ounce) packagereduced-fat cream cheese, cubed, at room temperature
1cupshredded low-moisture part-skim mozzarella cheese, divided
3cupsshreddedcooked chicken breast(16ounces)
2tablespoonsgrated Parmigiano-Reggiano cheese
2tablespoonssmall fresh basil leaves
Directions
Meanwhile, place 1½ cups half-and-half in a medium saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low; add grated garlic. Cook, whisking occasionally, until reduced to about 1 generous cup, 8 to 10 minutes, adjusting heat and whisking as needed if starting to bubble and foam up the sides of the pan. Stir in ½ cup sun-dried tomatoes, ½ teaspoon pepper and ¼ teaspoon salt; remove from heat. Add cubed cream cheese; whisk until smooth. Gradually add ½ cup mozzarella, about ¼ cup at a time; whisk until smooth.
Add 3 cups chicken to the bowl with the spaghetti squash. Add the cheese mixture; stir and fold to combine. Pour into the prepared baking dish and top with the remaining ½ cup mozzarella, 2 tablespoons Parmigiano-Reggiano and the remaining ¼ cup sun-dried tomatoes.
Bake until the cheese has melted, about 10 minutes. Increase oven temperature to broil; broil until the cheese on top is crispy and caramelized, 1 to 2 minutes. Let stand for 10 minutes. Top with 2 tablespoons basil and the remaining ¼ teaspoon pepper.
To make aheadCook the spaghetti squash up to 2 days in advance and store it in an airtight container in the refrigerator. Additionally, you can prepare and assemble the casserole ahead of time and keep it covered in the fridge for up to 1 day. Before baking, let the casserole stand at room temperature for at least 30 minutes.
To make ahead
Cook the spaghetti squash up to 2 days in advance and store it in an airtight container in the refrigerator. Additionally, you can prepare and assemble the casserole ahead of time and keep it covered in the fridge for up to 1 day. Before baking, let the casserole stand at room temperature for at least 30 minutes.
Frequently Asked QuestionsAirtight containers are ideal for storing leftover casseroles. You can use one large container or divide the casserole into smaller portions to take to work or to have on hand when everyone’s dinner schedule differs. When stored properly in the refrigerator, the casserole will remain good for up to 3 days.Absolutely. You can freeze this casserole fully cooked or uncooked for up to 3 months. One way to freeze it: Line the baking dish with foil, leaving plenty of overhangs to use as handles, which will be later used to lift the frozen casserole from the dish. Add the ingredients and bake the dish—or not. Cover the dish with foil (leave the handles free). Freeze the casserole for at least 24 hours. Once frozen, lift the casserole from the dish and place it in a labeled freezer-safe bag to store in the freezer for up to 3 months.This hearty, filling casserole would be excellent paired with ourSpinach Salad,Massaged Kale SaladorHerb & Arugula Salad with Balsamic Vinaigrette.
Frequently Asked Questions
Airtight containers are ideal for storing leftover casseroles. You can use one large container or divide the casserole into smaller portions to take to work or to have on hand when everyone’s dinner schedule differs. When stored properly in the refrigerator, the casserole will remain good for up to 3 days.
Absolutely. You can freeze this casserole fully cooked or uncooked for up to 3 months. One way to freeze it: Line the baking dish with foil, leaving plenty of overhangs to use as handles, which will be later used to lift the frozen casserole from the dish. Add the ingredients and bake the dish—or not. Cover the dish with foil (leave the handles free). Freeze the casserole for at least 24 hours. Once frozen, lift the casserole from the dish and place it in a labeled freezer-safe bag to store in the freezer for up to 3 months.
This hearty, filling casserole would be excellent paired with ourSpinach Salad,Massaged Kale SaladorHerb & Arugula Salad with Balsamic Vinaigrette.
EatingWell.com, December 2024
Rate ItPrint
Nutrition Facts(per serving)336Calories18gFat20gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
