Cheesy Chicken Spaghetti Squash Casserole
A low-carb, high-protein casserole featuring spaghetti squash, shredded chicken, and a creamy cheese sauce.
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked, shredded chicken
- 1 cup diced green bell pepper
- 1/2 cup diced tomatoes
- 1 cup cream of mushroom soup
- 1/2 cup plain Greek yogurt
- 1 teaspoon minced garlic
- 1 1/2 cups shredded cheese (divided)
- Salt and pepper, to taste
- Fresh basil or chives, for garnish
Notes
This casserole can be prepared ahead of time and frozen for later use.
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut spaghetti squash in half lengthwise and remove seeds. Place cut-side down on a baking sheet and bake for 30-40 minutes, until tender.
- 3
Once cooked, use a fork to scrape out the strands of spaghetti squash.
- 4
In a large bowl, combine spaghetti squash strands, shredded chicken, bell pepper, tomatoes, cream of mushroom soup, Greek yogurt, minced garlic, 1 cup shredded cheese, salt, and pepper.
- 5
Transfer mixture to a greased 9x13-inch baking dish. Top with remaining 1/2 cup cheese.
- 6
Bake for 15-20 minutes, until cheese is melted and bubbly.
- 7
Garnish with fresh basil or chives before serving.