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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Spaghetti Squash Italian-Style Casserole [VIDEO]

*Photos updated April, 2017.

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

Ingredients

Scale
  • 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

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51 comments
May 25, 2013

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51 Responses

  1. 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!

    5.0 rating

  2. 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

  3. 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

  4. 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

  5. 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!

  6. 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!

    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!

  7. 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 🙂

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