Directions
- Preheat the oven: Set to 200°C (400°F). Line a baking sheet with parchment paper.
- Prepare the spaghetti squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet. Roast for 30–40 minutes, until tender. Let cool slightly, then scrape the flesh with a fork into spaghetti-like strands.
- Cook the aromatics: In a large skillet, heat 1 tbsp olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
- Combine chicken and sauce: Add shredded chicken to the skillet with the onions and garlic. Stir in heavy cream, 1 cup mozzarella, Parmesan, Italian herbs, paprika, salt, and pepper. Mix until creamy and well combined.
- Assemble the casserole: Reduce oven temperature to 180°C (350°F). In a greased 9x13 inch (23x33 cm) baking dish, layer the roasted spaghetti squash. Pour the chicken mixture over the squash and gently stir to combine. Top with remaining mozzarella cheese.
- Bake: Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden on top.
- Serve: Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh parsley or basil before serving.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Total Time: 65–70 minutes
- Servings: 4–6
- Difficulty: Easy
Variations & Substitutions
- Vegetable boost: Add mushrooms, spinach, or bell peppers to the chicken mixture for extra nutrition.
- Cheese variety: Swap mozzarella for cheddar, provolone, or a mix for richer flavor.
- Low-fat option: Use half-and-half or skim milk instead of heavy cream.
- Spicy twist: Add ½ tsp crushed red pepper flakes or a dash of hot sauce to the sauce for a subtle kick.
Serving Suggestions
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