Get the cheesy goodness of baked spaghetti without the carbs in this spaghetti squash casserole with chicken!
Ingredients
- 1 medium spaghetti squash, halved and seeded
- 2 tablespoons olive oil, divided
- kosher salt and freshly ground black pepper to taste
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 pound ground chicken
- 4 cups spaghetti sauce
- 1 (12 ounce) package frozen chopped spinach, thawed and well drained
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
Step 3
Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
Step 4
While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
Step 5
Transfer drained squash to a 9×13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
Step 6
Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.
Cook’s Note:
You can use use ground beef, turkey, or pork in place of ground chicken.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 349 | |
% Daily Value * | |
Total Fat15g | 20% |
Saturated Fat6g | 29% |
Cholesterol58mg | 19% |
Sodium890mg | 39% |
Total Carbohydrate27g | 10% |
Dietary Fiber5g | 16% |
Total Sugars12g | |
Protein26g | |
Vitamin C8mg | 38% |
Calcium403mg | 31% |
Iron3mg | 14% |
Potassium785mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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