Spaghetti Squash Casserole with Chicken

asian european greek italian korean mediterranean middle eastern region main savory umami hard fast

Prep

31 min

Cook

87 min

Total

118 min

Ingredients (10)

1 medium spaghetti squash, halved and seeded g

2 tablespoons olive oil, divided g

kosher salt and freshly ground black pepper to taste g

1 small onion, minced g

2 cloves garlic, minced g

1 pound ground chicken g

4 cups spaghetti sauce g

1 (12 ounce) package frozen chopped spinach, thawed and well drained g

1 ½ cups shredded mozzarella cheese g

1 cup shredded Parmesan cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 425 degrees F (220 degrees C).

Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.

Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).

While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.

Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.

Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.