This comforting chicken and spinach spaghetti squash bake is a delicious and healthy fall casserole recipe, perfect for a family dinner. It’s a fantastic way to enjoy a creamy spaghetti squash chicken casserole that’s packed with flavor and nutrients, all in one dish.
Whether you’re looking for dinner ideas for gut health or just a satisfying meal, this Chicken & Spinach Spaghetti Squash Bake delivers. It’s a simple, hearty dish that brings warmth and goodness to your table without a lot of fuss.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Chicken and Spinach Spaghetti Squash Bake
- Total Time: 65-70 minutes
- Yield: 6 servings 1x
Description
This comforting chicken and spinach spaghetti squash bake is a delicious and healthy fall casserole recipe, perfect for a family dinner. It’s a fantastic way to enjoy a creamy spaghetti squash chicken casserole that’s packed with flavor and nutrients, all in one dish.
Ingredients
Instructions
1. Preheat your oven to 400 F (200 C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits. Drizzle the cut sides with a little olive oil, season with a pinch of salt and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender enough to easily shred with a fork. You’ll know it’s ready when the flesh is soft and pulls away easily.
2. While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the fresh spinach to the skillet with the onions and garlic. Cook, stirring frequently, until the spinach has completely wilted, which usually takes about 2-3 minutes. Remove the skillet from the heat.
4. Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly until it’s comfortable to handle. Using a fork, scrape the strands of squash into a large mixing bowl. It should resemble spaghetti.
5. Add the cooked and shredded chicken, the wilted spinach and onion mixture, cream of mushroom soup, milk, 1/2 cup of Parmesan cheese, and black pepper to the bowl with the spaghetti squash. Stir everything together until well combined. Taste and add a pinch more salt if needed.
6. Transfer the mixture into a 9×13 inch baking dish, spreading it evenly. Sprinkle an additional layer of Parmesan cheese (or your preferred cheese) over the top.
7. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden brown. Let it rest for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: main dish
- Method: bake
- Cuisine: american
Nutrition
- Serving Size: 1/6 of casserole
Keywords: casserole, spaghetti squash, chicken, spinach, healthy, comfort food, fall, dinner, easy, bake
What You’ll Love About This Quick And Easy Recipe
This recipe is a true weeknight hero, designed for busy families who crave wholesome, delicious meals without spending hours in the kitchen. It’s perfect for anyone looking for healthy fall casserole recipes that are both satisfying and easy to prepare. The combination of tender chicken, vibrant spinach, and creamy spaghetti squash creates a dish that feels indulgent but is secretly packed with good-for-you ingredients. It’s also a fantastic way to incorporate more vegetables into your diet, especially for those who might be hesitant about spaghetti squash. Serve it as a stand-alone dinner, or pair it with a simple side salad for a complete meal. This casserole is also excellent for meal prepping, as it reheats beautifully, making your future mealtimes even easier.
Everything You Need To Make This Recipe Without Stress
This recipe uses straightforward ingredients you can find at any grocery store. We focus on fresh, accessible items to ensure a delicious and healthy outcome without requiring specialty products.
INGREDIENTS:
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded or diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1 (10.5 ounce) can condensed cream of mushroom soup (or cream of chicken)
- 1/2 cup milk (any kind)
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 teaspoon black pepper
- Pinch of salt (to taste)
For substitutions, if you don’t have chicken breasts, cooked rotisserie chicken works wonderfully and saves time. You can also use cooked turkey for a different flavor profile. If you prefer a dairy-free option, unsweetened almond milk can replace regular milk, and a dairy-free cream of mushroom soup alternative can be used. For a richer flavor, you can swap out some of the milk for chicken broth. Feel free to experiment with other cheeses like mozzarella or a cheddar blend for the topping, though Parmesan adds a lovely salty depth.
Time Needed From Start To Finish
Preparing this Chicken & Spinach Spaghetti Squash Bake is surprisingly quick for a casserole. The total time includes roasting the spaghetti squash, which is mostly hands-off.
- Preparation Time: 20 minutes
- Cooking Time: 45-50 minutes (includes squash roasting and baking the casserole)
- Total Time: Approximately 65-70 minutes
How To Make It Step By Step With Visual Cues
Follow these simple steps to create your delicious and healthy spaghetti squash bake.
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits. Drizzle the cut sides with a little olive oil, season with a pinch of salt and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender enough to easily shred with a fork. You’ll know it’s ready when the flesh is soft and pulls away easily.
- Cook the Aromatics and Spinach: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Wilt the Spinach: Add the fresh spinach to the skillet with the onions and garlic. Cook, stirring frequently, until the spinach has completely wilted, which usually takes about 2-3 minutes. Remove the skillet from the heat.
- Shred the Spaghetti Squash: Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly until it’s comfortable to handle. Using a fork, scrape the strands of squash into a large mixing bowl. It should resemble spaghetti.
- Combine the Casserole Filling: Add the cooked and shredded chicken, the wilted spinach and onion mixture, cream of mushroom soup, milk, 1/2 cup of Parmesan cheese, and black pepper to the bowl with the spaghetti squash. Stir everything together until well combined. Taste and add a pinch more salt if needed.
- Assemble and Bake: Transfer the mixture into a 9×13 inch baking dish, spreading it evenly. Sprinkle an additional layer of Parmesan cheese (or your preferred cheese) over the top.
- Final Bake: Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden brown. Let it rest for a few minutes before serving.
Easy Variations And Serving Ideas That Fit Real Life
This Chicken & Spinach Spaghetti Squash Bake is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can add a handful of shredded mozzarella cheese to the mix for extra gooeyness, or even some mild cheddar. To make it a bit heartier, consider adding some sautéed mushrooms or bell peppers along with the onion and garlic. If you’re looking for a spicier kick, a pinch of red pepper flakes stirred into the mixture would be delicious.
When it comes to serving, this casserole is a complete meal on its own. However, it pairs beautifully with a crisp green salad with a light vinaigrette, or some crusty garlic bread for dipping into the creamy sauce. For a more substantial side, roasted broccoli or asparagus would complement the flavors wonderfully. This dish is also fantastic for potlucks or family gatherings because it’s easy to transport and serves a crowd.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Here are a few to watch out for with this spaghetti squash bake:
- Overcooking the Spaghetti Squash: If you roast the squash for too long, it can become mushy and watery, losing its signature “spaghetti” texture. Roast until it’s tender but still holds its shape when scraped. A good indicator is when a fork easily pierces the skin but the flesh isn’t falling apart.
- Watery Casserole: This can happen if the spaghetti squash isn’t drained properly or if the spinach isn’t thoroughly wilted. After scraping the squash, you can gently press it with a paper towel to absorb excess moisture. Ensure the spinach is completely wilted and any excess liquid from the skillet has evaporated before adding it to the mix.
- Bland Flavor: Don’t be afraid to season! Taste the mixture before baking and adjust salt and pepper as needed. The condensed soup provides some seasoning, but additional salt and pepper, or even a pinch of dried herbs like Italian seasoning, can elevate the flavor.
- Uneven Baking: Make sure your casserole dish isn’t overfilled, and spread the mixture evenly so it bakes consistently. If your oven has hot spots, you might want to rotate the dish halfway through baking.
How To Store It And Make It Ahead Without Ruining Texture
This Chicken & Spinach Spaghetti Squash Bake is a fantastic make-ahead meal and stores beautifully.
To store leftovers, allow the casserole to cool completely. Transfer it to an airtight container and refrigerate for up to 3-4 days.
To reheat, you can warm individual portions in the microwave for 2-3 minutes, or until heated through. For a larger portion or the entire casserole, cover it loosely with foil and reheat in an oven preheated to 350°F (175°C) for 15-20 minutes, or until bubbly and hot. If it seems a little dry, you can add a splash of milk or broth before reheating.
You can also prepare this casserole ahead of time. Assemble the entire dish (steps 1-6) but do not bake it. Cover the unbaked casserole tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, adding an extra 5-10 minutes to the baking time if it’s still quite cold.
Questions People Always Ask Before Making This Recipe
Can I use frozen spinach instead of fresh?
Yes, you can! If using frozen spinach, make sure to thaw it completely and squeeze out as much excess water as possible. This is crucial to prevent your casserole from becoming watery. About 10 ounces of frozen spinach, once squeezed, will yield a similar amount to 5 ounces of fresh.
What if I don’t have cream of mushroom soup?
You can use cream of chicken soup as a direct substitute. If you prefer to avoid condensed soups, you can make a homemade cream sauce (a simple béchamel) by melting 2
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
