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Chicken & Spaghetti Squash

While dreaming up a healthier pasta dish, I decided to experiment with spaghetti squash. After a few tries, I settled on this delicious casserole bursting with flavor but not fat. Christina Morris, Calabasas, California
  • Total Time
    Prep: 45 min. Bake: 20 min.
  • Makes
    5 servings


  • 1 medium spaghetti squash (4 pounds)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons prepared pesto
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup dry bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup chicken broth
  • 1/3 cup shredded cheddar cheese


  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
  • Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside.
  • In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer half of the squash, chicken mixture and reserved crumb mixture. Repeat layers.
  • Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
1-1/2 cups: 348 calories, 14g fat (5g saturated fat), 63mg cholesterol, 493mg sodium, 32g carbohydrate (6g sugars, 7g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat.

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Average Rating:
  • lettuceleaf
    Oct 28, 2020

    This was really delicious and healthy. I substituted chopped zucchini for the mushrooms. It was even better the next day as leftovers!

  • Susan
    Apr 4, 2018

    Kids loved it. Changes: did not cook chicken in there in case kids didn't like it (worked great on top of grilled chicken), added a bunch of spinach, did not add cheese but sprinkled parmesan on top at the end, added a bit of cornstarch to the sauce before baking to thicken it. A little watery - will drain the spaghetti squash next time as per reviews below.

  • Suzanne
    Oct 2, 2017

    I made this recipe for supper tonight. It is delicious. I will definitely make it again. Thank you for sharing.

  • katecrid47
    Oct 2, 2017

    My whole family loved this recipe. It was my first time eating spaghetti squash. Loved it! Will definitely make this again. Thank you for sharing!

  • hotfudgesundae
    Jun 29, 2017

    First time user of Spaghetti Squash and glad to have run across this recipe! Liked by all

  • retnuh
    Jan 14, 2015

    This recipe was a BIG hit! And it's even better the next day, so make lots!!! We really liked this. My husband is not normally a big fan of spaghetti squash, but he said this recipe is a keeper! I guess we'll be planting spaghetti squash in our garden this year!

  • AmyLStonesifer
    Dec 28, 2014

    I doubled this recipe for my family of 6 and they devoured it! The best casserole I've made by far! My kids didn't even realize they were eating squash!!!

  • brooks36
    Jun 25, 2014

    This was delicious I used ro-tel for the tomatoes. And the Spaghetti squash fresh out of the garden.Even my super picky 9yr old cleaned his plate and said it was yummy and I was the best cook..

  • Rebelred
    May 2, 2014

    This was delicious. Followed advice from others, drained spaghetti squash, added diced zucchini . I used Italian diced tomatoes, doubled the sauce recipe, and 1 1/2 lbs of diced chicken. My husband likes a lot of meat and sauce. I would make this again and may add carrots next time.

  • Stacied76
    Mar 25, 2014

    Very good and easy to prepare.