Spaghetti Squash Casserole

My spaghetti squash casserole features 'noodles' baked in an irresistibly cheesy cream sauce with tender chicken until hot and bubbly. It's such a cozy weeknight dinner. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 349kcal

Author Arman Liew

Ingredients

1 medium spaghetti squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Casserole

1 tablespoon olive oil
1/2 small red onion thinly sliced
2 cloves garlic minced
3 cups chicken breast cooked and shredded
1 cup blue cheese dressing
1 cup cream cheese
2 cups mozzarella cheese
1/4 cup basil

Instructions

Preheat your oven to 190C/375F.
Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits from the center.
Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet and bake for 30 minutes or until the squash is tender.
Once cooked, use a fork to scrape the flesh of the squash into spaghetti-like strands. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped red onions and minced garlic, and sauté until they become fragrant. Add the shredded chicken breasts and cook until they are heated through. Stir in the Blue Cheese dressing, cream cheese, and shredded mozzarella until the cheeses are fully melted and the sauce is smooth.
In a large casserole dish, combine the cooked spaghetti squash strands and the creamy sauce mixture. Mix everything together until well combined. Bake in the oven for 20 minutes, until bubbling and the top is lightly golden.
Remove from the oven and sprinkle the chopped basil on top.

Video

Notes

TO STORE. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

TO FREEZE. Place the casserole in an airtight freezer-safe container and store it in the freezer for 2 to 3 months. Let it thaw in the fridge overnight or reheat it right from frozen in the oven.

MAKE AHEAD. To prepare the squash casserole in advance, assemble it in the casserole dish and cover it with a lid or a layer of plastic. Refrigerate it for up to 3 or 4 days, then bake as normal.

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