Spaghetti Squash Italian-Style Casserole [VIDEO]
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.
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
- Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
- Cut spaghetti squash in half, lengthwise.
- Scoop out seeds.
- Brush inside with oil.
- Place facedown on baking sheet and adding water to the baking sheet.
- Bake for 45-50 minutes, or until you can pierce with a fork.
- Simply scrape out “spaghetti” with a fork and Enjoy!
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:
Watch the video:
Italian-Style Spaghetti Squash Bake
*Photos updated April, 2017.
Ingredients
- 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
- 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
Spaghetti Squash
Other Ingredients
Directions
- Preheat the oven to 375 °F.
- Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
- Line baking sheet with parchment paper.
- Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
- Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
- In a small skillet over medium-heat, heat oil and sauté garlic. Add spinach and sauté until wilted.
- 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.
- Transfer entire mixture to a baking dish.
- Sprinkle with fresh parmesan and red pepper flakes
- Bake at 375 °F for 10 minutes. Broil on high for 3-5 minutes, or until the cheese has started to bubble and brown.
- Serve warm!
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49 Responses
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!
So happy you loved it! Xoxox
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.
I’m so happy you (and your husband) liked it Jen!!
Hi Lexi! I made this and it was ~so~ good!
I made a vegan version I’d like to share in case you have any readers looking for a vegan squash bake: http://thehealthyfamilyandhome.com/vegan-italian-spaghetti-squash-bake/
Thanks for sharing! 😉
Hi Lexi!
Have you tried freezing this recipe before? Do you have any freezer friendly meals?
~Kara
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.
Italian Sausage and Mushrooms are also good in this without the chicken
Yes!
When I use spaghetti squash in a recipe the sauce is watery. Antbody else experience this?
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.
I have also put the spaghetti squash in a salad spinner after its cooked to get the water out!
Can I leave the chicken out?
Sure!
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!
Do you think I can use cooked ground chicken in this?
Yes!
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.
If you’re not opposed to the microwave, microwave it for a few minutes. It will cut right through!
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!
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!
What size baking dish do I need for this recipe? Thanks
9 x 12, or 8 x 8 works too!
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!.
What is the calorie, fat, carbs and protein count on this dish?
Is there a macros handy on this recipe?
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!
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!
Love it!
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?
Just made this tonight and it was amazing !! Loved it and can’t wait to make it again !
SO glad it was a hit!
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 🙂
What is the nutrition value of this recipe? I am on a low carb diet!
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!
Has anyone tried putting it together and baking the following day? Did it turn out ok?
This is such an amazing recipe. I was wondering if you ever freeze spaghetti squash?
By tomato sauce you mean plain, not pasta sauce wth flavorings? We enjoy so many of your recipes! Thanks Lexi!
Correct. Canned tomato sauce.
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!
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!
Would be helpful to have WW Smartpoints. Sounds good but can’t use this on WW….?
This isn’t a WW blog 🙂 But feel free to paste the ingredients into your WW account for the points!
Looks Delicious! Do you need to add the egg? Or can you substitute something else? Thanks!
We like to for binding, but you may be able to leave it out! Though we haven’t tested it that way.
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.
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.
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.
This is one of my go-to recipes. It’s delicious and easy for left overs. I find I like it with closer to 2 cups of sauce. I have prepared and given to new-mom-friends with a bagged salad – rave reviews! Thanks!