Craving a low-carb comfort meal that'll make your taste buds dance and your waistline cheer? Look no further than this mouthwatering Spaghetti Squash and Chicken Skillet Casserole - the ultimate dinner hack that transforms boring weeknight meals into a restaurant-worthy experience! Imagine tender, pasta-like squash strands smothered in savory marinara, juicy chicken, and melted mozzarella that'll have your family begging for seconds. This recipe isn't just a meal; it's a game-changing culinary adventure that proves healthy eating can be absolutely delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard or save for roasting.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, heat a large skillet over medium heat. Add a tablespoon of olive oil.
- Sauté the chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Add the shredded chicken to the skillet, stirring to combine with the onions and garlic.
- Pour in the marinara sauce and sprinkle with Italian seasoning. Stir to coat the chicken evenly. Season with salt and pepper to taste.
- Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
- Transfer the squash strands to the skillet with the chicken mixture. Gently toss to combine all ingredients.
- Sprinkle shredded mozzarella cheese evenly over the top of the mixture.
- Transfer the skillet to the oven and broil for 2-3 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let cool for 2-3 minutes before serving.
- Serve hot, garnished with fresh basil or parsley if desired.
Tips
- • For the most tender spaghetti squash, choose a medium-sized squash that feels heavy for its size and has a deep, yellow color. • To make shredding chicken easier, use rotisserie chicken or quickly poach chicken breasts before shredding. • If you're short on time, you can microwave the spaghetti squash instead of roasting - just pierce it with a fork and cook for 10-12 minutes. • For extra flavor, try adding a sprinkle of red pepper flakes or fresh herbs like basil or oregano. • Make sure to drain any excess moisture from the squash to prevent a watery casserole. • This dish is perfect for meal prep - it reheats wonderfully and can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 221kcal
Carbohydrates: 9g
Protein: 23g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 61mg
