Cheesy Chicken Spaghetti Squash Casserole (Freezer Meal)
This Cheesy Chicken Spaghetti Squash Casserole is creamy, savory, comforting, and SO easy to make for dinner tonight. It's also perfect to make in bulk and freeze for later! (Gluten-Free)
Servings 6 Servings
Calories 153kcal
Ingredients
- 1 large spaghetti squash
- 3 large chicken breasts
- 1 green bell pepper diced
- 6 oz. diced tomatoes drained
- 1/3 cup cream of mushroom
- 1/4 cup plain greek yogurt
- 1 cup shredded cheese
- fresh basil optional
- salt/pepper
Instructions
- Preheat oven to 375 degrees.
- Cut the spaghetti squash in half lengthwise, then remove the seeds.
- Fill a baking pan with a 1/4" layer of water and place each spaghetti squash half face down.
- Oil a second baking pan and place the chicken breasts on there to bake.
- Bake the spaghetti squash and chicken breasts at the same time for 40-45 minutes (or until the spaghetti squash is soft and the chicken breasts are fully cooked).
- While the squash and chicken are baking, prepare the remaining ingredients.
- Once the squash and chicken are done, shred or dice the chicken into small pieces.
- With a fork, remove the "spaghetti" from the squash.
- Combine everything (except for cheese) and mix into a casserole dish.
- Top the casserole with cheese.
- Bake 15-20 minutes, or until everything is hot and the cheese has melted.
- Serve and enjoy or freeze for later!
Notes
Carbs: 9 Fat: 6 Protein: 18
Nutrition
Calories: 153kcal