Spaghetti Squash and Chicken Casserole


Spaghetti squash is one of my FAVORITES!  SO yummy, and I love how filling it is!  Of course, if you’ve ever even laid eyes on my blog before, you know I am going to now share the health benefits of this awesome squash with you in the following pin!


Now, do you see why I love this stuff?!?  This casserole has plenty of spaghetti squash as well as other healthy ingredients like onion and chicken breast.

I made this for dinner, but after eating it I think it would make a great breakfast casserole as well.  Really any time of the day, this stuff is GREAT!



  • 2 medium spaghetti squash, cut into rings and seeded
  • 1 large red onion, chopped into thin slices
  • 1.25 lbs boneless skinless chicken breast
  • 2 Tbsp. olive oil
  • 1 cup light canned coconut milk
  • 1/2 tsp. garlic granules
  • 3 eggs
  • 2 oz soft goat cheese
  • sea salt and pepper, to taste


1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper and place the spaghetti squash rings on the sheet.  Drizzle with a bit of olive oil, and bake in the oven for 40  minutes.


2.) Bring a large pot of water to a boil.  Add the chicken and cook for 30 minutes.  Remove the chicken and cut into bite size pieces.  Set aside.


3.) Heat the 2 Tbsp. of olive oil over medium heat in a large frying pan.  Add the onions and cook, stirring often, until tender.  Add the chicken and continue to cook, stirring occasionally, until the chicken is very lightly browned.


4.) While everything is cooking, create a sauce in a medium bowl by combining the coconut milk, eggs, cheese and garlic granules.  Stir until smooth and well combined.


5.) Once the spaghetti squash is done baking, take out of the oven and remove the skins.  Use a fork to break the squash into strings.  Spray a 8 by 11 baking dish with olive oil.  Place the squash in the bowl followed by the onions and chicken.  Stir to combine.  Pour the sauce over top and stir to disperse evenly.


6.) Place the casserole in the oven and bake for 50 minutes until the top is lightly browned.


7.) Allow to set for 5-10 minutes, then use a knife and spatula to cut into pieces to serve.  Season with sea salt and pepper.


AWESOME!  Enjoy! 🙂

Spaghetti Squash and Chicken Dinner

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This dinner is incredibly simple, but it is SO yummy and filling, and it makes for a perfect fall meal!  I’m pretty sure I could eat this everyday with how delicious it is!  Spaghetti squash is so fun to work with, and it it so tasty!  Of course, the best part is that it is really good for you!  The following pin lists some of its health benefits!


The spaghetti squash along with the other healthy ingredients in this dish make for a wonderful dinner!  Without further ado, let’s get to the recipe!



  • 1 large spaghetti squash
  • 1.25 lbs. chicken breast
  • 4-5 cups baby spinach
  • 1-2 Tbsp. olive oil
  • 1/2-1 tsp. garlic powder
  • 1-2 Tbsp. honey
  • 1-2 Tbsp. Apple Cider Vinegar
  • sea salt, to taste
  • 2-3 oz. goat cheese


1.) Start by baking your chicken: Drizzle a baking dish with olive oil.  Add the chicken breasts, sprinkle with garlic powder and sea salt.  Flip the chicken breast over and sprinkle the other side with garlic powder and sea salt.  Place in the oven and bake at 400 degrees for 40-50 minutes until cooked through.

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2.) Prepare your spaghetti squash: Chop the ends off of the squash, then cut into rings about 1 inch thick.  Run a knife in a circle around the center of each ring to remove the seeds and pulp.

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3.) Bake your spaghetti squash: Prepare a baking sheet with parchment paper.  Drizzle the parchment paper with olive oil.  Place the squash rings on the prepared baking sheet, and sprinkle with garlic powder and sea salt.  Flip the squash rings over and sprinkle the other side with garlic powder and sea salt.  Place in the oven and bake at 400 degrees for about 30 minutes.  Take out, set aside, and let cool for about 10 minutes.

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4.) When the chicken is done, cut into small bite size pieces.  Heat 1 Tbsp. olive oil in a large frying pan over medium heat.  Add the chicken pieces, vinegar, and honey.  Stir to coat.  Add the spinach, and cook until wilted.  Turn the heat off, but leave the pan on the burner.

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5.) Take your squash rings, and peel off the skin, then use a fork to scrape the squash rings into spaghetti.  Add the spaghetti squash to the pan, and stir to mix.

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6.) Add the goat cheese and season with sea salt.  Transfer to a plate or bowl and serve.

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Delicious!  Enjoy! 🙂