Spaghetti Squash Italian-Style Casserole [VIDEO]

Italian Spaghetti Squash Bake | Lexi's Clean Kitchen

This Spaghetti Squash Italian-Style Casserole is such a flavorful, simple, and healthy dinner casserole when you are craving comfort food! Craving Italian food? This spaghetti squash dinner filled with sautéed spinach and chicken is your answer.

Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

How to Make A Spaghetti Squash Casserole

This is an amazing dinner, my friends. Everyone who has tried it absolutely loves it. A huge hit all around!

How to Roast Spaghetti Squash

  1. Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
  2. Cut spaghetti squash in half, lengthwise.
  3. Scoop out seeds.
  4. Brush inside with oil.
  5. Place facedown on baking sheet and adding water to the baking sheet.
  6. Bake for 45-50 minutes, or until you can pierce with a fork.
  7. Simply scrape out “spaghetti” with a fork and Enjoy!

Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

Gluten-free, Grain-free, dairy-free if you omit the cheese, and so filling! This dinner makes for the perfect meal-prep item as well. Make it at the beginning of the week and enjoy the leftovers for lunch or dinner all week long!

Other Spaghetti Squash Recipes:

Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

Watch the video:

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Italian-Style Spaghetti Squash Bake

*Photos updated April, 2017.

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
Scale

Ingredients

Spaghetti Squash:

  • 1 Spaghetti squash, sliced in half and seeds scooped out
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper

Other Ingredients:

  • 1 teaspoon extra-virgin olive oil
  • 1 clove garlic, crushed
  • 3 handfuls fresh spinach
  • 1 lb. organic boneless chicken breasts, baked or boiled and shredded
  • 1 cup tomato sauce of choice (homemade or store-bought)
  • 1 egg
  • 1 1/2 tablespoons Italian seasoning, more to taste
  • 1/2 tsp red pepper flakes, more to taste
  • 1 tablespoon garlic powder
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • Optional: 1/4 cup fresh parmesan cheese, more for topping

Instructions

  1. Preheat the oven to 375 °F.
  2. Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
  3. Line baking sheet with parchment paper.
  4. Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
  5. Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
  6. In a small skillet over medium-heat, heat oil and sauté garlic. Add spinach and sauté until wilted.
  7. Add spinach and garlic mixture, shredded chicken, tomato sauce, egg, cheese if using and spices to the bowl with the spaghetti squash. Mix until well combined.
  8. Transfer entire mixture to a baking dish.
  9. Sprinkle with fresh parmesan and red pepper flakes
  10. Bake at 375 °F for 10 minutes. Broil on high for 3-5 minutes, or until the cheese has started to bubble and brown.
  11. Serve warm!

Nutrition

  • Calories: 287
  • Sugar: 2.8g
  • Sodium: 980mg
  • Fat: 12.3g
  • Saturated Fat: 3.1g
  • Carbohydrates: 7.7g
  • Fiber: 1.4g
  • Protein: 36g
  • Cholesterol: 142mg

 

48 comments
May 25, 2013

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48 Responses

  1. Sooo Good! If Anyone Is A Huge Lasagna Fan Like I Am , But Wants A Light, Airy Version Then Try This Recipe. Thanks For Posting Lexi!

  2. I made this tonight with ground turkey and it was really awesome, thank you for sharing this recipe! My husband said I can make it again anytime I want.

  3. Hi Lexi – is the Parmesan cheese in this recipe grated or sliced fresh? This recipe looks so yummy! I can’t wait to try it.

    1. You need to squeeze out the extra moisture from the Spaghetti Squash after it’s been cooked. I learned that trick a while ago. Makes a huge difference. Just put the squash in a Tea Towel , twist the ends of the towel together until the squash is in a ball in the towel and keep twisting the towel to get rid of the excess moisture.

  4. I just made this for dinner tonight. I bought a good-sized spaghetti squash. There’s just two of us. I used mozzarella cheese instead of parmesan on top because that’s what I had. It came out DELICIOUS. Looks just like the picture and so good! We have enough for two whole meals stills so you can judge what size squash you buy. Thank you for the recipe!

  5. if i could cut open a spaghetti squash without landing in the emergency room i’d eat them every day. unfortunately the idea of wrestling with one of these things and the biggest knife in my arsenal isn’t appealing.

    1. I pierce th a skin and cook squash on high for 3 hours in a crockpot with a 1/2 cup of water… slices like butter after that. Just takes extra prep time but worth it, this recipe is a WINNER!

  6. It’s in the oven right now! Can’t wait to try! I used ground turkey and mozzarella as well becasuse that is what I had. Thank you for sharing!

  7. 5 stars A+! This was delicious and so easy! Added Italian chicken sausage and used broccoli rabe instead of spinach. Topped w fresh basil after it cooked. Cooked longer (about 18 minutes) before broiling cuz my ingredients all started cold. It was so good I’m making it again tomorrow. Thank you!.

  8. I am so excited to make this! Do you think it would freeze well? Was thinking about making a double batch and freezing half for another week. Thank you!

  9. I made this last night and it was a hit! I used kale instead of spinach and we all thought it would be good to add mushrooms next time. I will for sure make this again!

  10. This was a HIT with everyone, which is not easy at our house. I didn’t see an answer in regards to how well it freezes (or if it CAN be frozen). Has anyone tried freezing yet?

  11. A really tasty ad easy dish! I make this for my meal pres ad portion it out for my lunches ! It freezes well too. Loved it so much it’s my third time making it!!!
    Thanks for sharing
    Cindy 🙂

    1. We’re in the midst of adding nutrition information. In the mean time, feel free to plug it into any free online calorie calculator like myfitnesspal!

  12. Love, love, love this recipe. Huge hit w/ my hubby & kiddos! Question – Since it takes a little longer to make , has anyone tried prepping the night before so all you have to do is pop the casserole in the oven on a busy weeknight? Thanks Lexi for all the healthy & delicious recipes! You Rock!

  13. This was AMAZING! I added sauteed onion (one medium diced small) to the garlic and skipped the chicken because we are vegetarians. I also added a layer of homemade freshly roasted peppers before sprinkling the top with cubed fresh mozzarella. I put everything together yesterday and cooked it when I got home from work today. AGAIN, THIS WAS AMAZING! Will definitely make this again and probably add sauteed mushrooms next time. THANK YOU FOR SHARING!

  14. I was looking for some ideas for leftover Thanksgiving turkey and this popped up on my Facebook page.. I followed the suggestions from others and added a cup of mozzarella cheese. I also increased the meat to 2 cups of turkey. A huge hit with everyone. Next time I will add more spinach because of the way it cooks down, and I love spinach.

    5.0 rating

  15. I made this today and OMG it’s SO good. This will definitely be on my weekly rotation. Only substitute I did was fat free shredded cheddar on top vs. parm. Thanks for sharing.

    5.0 rating

  16. I wish I had read all the comments before I made it. 🙁 The squash REALLY needs to be drained before it’s assembled. Way too watery.

    3.0 rating

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Author: Lexi

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