Description
This Marry Me Chicken & Spaghetti Squash Casserole is a creamy, cheesy, and flavorful dish that’s as comforting as it is healthy. Tender spaghetti squash replaces traditional pasta, creating a low-carb base for a rich sun-dried tomato and cream cheese sauce, shredded chicken, and golden, bubbly mozzarella. It’s easy to make, family-friendly, and perfect for any occasion.
Ingredients
- 1 (3½-pound) spaghetti squash, halved lengthwise and seeded
- 2 tablespoons water
- 1½ cups half-and-half
- 1 clove garlic, grated
- ¾ cup julienne-cut sun-dried tomatoes in oil, drained and chopped, divided
- ¾ teaspoon ground pepper, divided
- ¼ teaspoon salt
- 1 (8-ounce) package reduced-fat cream cheese, cubed, at room temperature
- 1 cup shredded low-moisture part-skim mozzarella cheese, divided
- 3 cups shredded cooked chicken breast (16 ounces)
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons small fresh basil leaves
Instructions
- Prepare the Spaghetti Squash
- Preheat the oven to 425°F. Coat a 9-by-13-inch broiler-safe baking dish with cooking spray.
- Place the spaghetti squash halves cut-side down in a microwave-safe dish or on a large rimmed plate. Add 2 tablespoons of water.
- Microwave on High, uncovered, for 12 minutes, or until the squash is tender. Let it cool for 10 minutes.
- Use a fork to scrape the squash flesh into spaghetti-like strands and transfer them to a large bowl.
- Make the Sauce
- Heat 1½ cups of half-and-half in a medium saucepan over medium-high heat until it begins to simmer. Reduce the heat to medium-low.
- Add the grated garlic and cook, whisking occasionally, for 8–10 minutes until the liquid reduces to about 1 cup.
- Stir in ½ cup of the chopped sun-dried tomatoes, ½ teaspoon of pepper, and ¼ teaspoon of salt. Remove the saucepan from heat.
- Gradually whisk in the cream cheese until smooth, then whisk in ½ cup of shredded mozzarella, a little at a time, until fully melted.
- Assemble the Casserole
- In the large bowl with the spaghetti squash strands, add 3 cups of shredded cooked chicken. Pour the creamy sauce over the mixture and stir to combine.
- Transfer the mixture to the prepared baking dish.
- Add the Toppings
- Sprinkle the remaining ½ cup mozzarella cheese evenly over the top.
- Add 2 tablespoons of grated Parmigiano-Reggiano and the remaining ¼ cup of sun-dried tomatoes.
- Bake and Broil
- Bake the casserole for 10 minutes, or until the cheese is melted and bubbling.
- Switch the oven to broil and broil for 1–2 minutes, or until the cheese is crispy and caramelized.
- Garnish and Serve
- Let the casserole rest for 10 minutes before serving.
- Garnish with fresh basil leaves and sprinkle with the remaining ¼ teaspoon of pepper.
Notes
- Spaghetti Squash Tip: For a faster prep, you can roast the spaghetti squash in the oven instead of microwaving it. Bake cut-side down at 400°F for 40–50 minutes.
- Dairy-Free Option: Substitute half-and-half with coconut cream and use dairy-free cream cheese and mozzarella for a lactose-free version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
- Customizable Add-Ins: Add sautéed spinach or mushrooms to the mixture for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American