There’s something magical about a dish that feels indulgent but is secretly packed with wholesome ingredients. That’s exactly what makes Marry Me Chicken & Spaghetti Squash Casserole so special. It’s rich, creamy, cheesy, and satisfying—yet it swaps out traditional pasta for nutrient-packed spaghetti squash. Whether you’re serving it to impress your family or as a comforting meal for yourself, this casserole will undoubtedly become a regular in your kitchen.

Let’s dive into everything you need to know about making this irresistible dish, from tips and techniques to step-by-step instructions.

What is Marry Me Chicken & Spaghetti Squash Casserole?

This casserole combines the creamy, tangy flavors of the iconic “Marry Me Chicken” with the versatility of spaghetti squash. Instead of pasta, tender spaghetti squash strands form the base, paired with shredded chicken and a luscious sun-dried tomato and cream cheese sauce. Topped with gooey mozzarella and Parmigiano-Reggiano, it’s baked to golden perfection.

Why the name? The irresistible flavors are said to inspire proposals—so don’t be surprised if your dinner guests fall in love with this dish.

Ingredients for Marry Me Chicken & Spaghetti Squash Casserole

You’ll need these key ingredients to whip up this casserole:

• 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

Step-by-Step Instructions

1. Prepare the Spaghetti Squash

• Preheat your 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, then microwave on High, uncovered, for about 12 minutes, or until the flesh is tender.
• Let the squash cool for 10 minutes, then use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a large bowl.

2. Make the Creamy Sauce

• In a medium saucepan, heat the half-and-half over medium-high heat until it begins to simmer. Reduce the heat to medium-low and add the grated garlic.
• Cook for 8–10 minutes, whisking occasionally, until the mixture reduces to about 1 cup.
• Stir in ½ cup of the chopped sun-dried tomatoes, ½ teaspoon pepper, and ¼ teaspoon salt. Remove the saucepan from the heat.
• Gradually whisk in the cream cheese until smooth. Slowly add ½ cup of shredded mozzarella, about ¼ cup at a time, whisking until fully melted and creamy.

3. Assemble the Casserole

• Combine the spaghetti squash strands and 3 cups of shredded chicken in the large bowl.
• Pour the creamy sauce over the mixture, stirring and folding gently until evenly combined.
• Transfer the mixture to the prepared baking dish.

4. Add the Toppings

• Sprinkle the casserole with the remaining ½ cup mozzarella cheese.
• Top with 2 tablespoons of grated Parmigiano-Reggiano and the remaining ¼ cup of sun-dried tomatoes.

5. Bake and Broil

• Bake the casserole in the preheated oven for about 10 minutes, or until the cheese is melted and bubbling.
• Increase the oven temperature to broil and broil for 1–2 minutes, or until the cheese is crispy and caramelized.

6. Garnish and Serve

• Let the casserole rest for 10 minutes before serving.
• Top with fresh basil leaves and sprinkle with the remaining ¼ teaspoon pepper.

Why You’ll Love This Dish

• Low-Carb & Gluten-Free: Swapping spaghetti squash for pasta makes this a lighter, carb-conscious meal.
• Comfort Food Feel: The creamy sauce and cheesy topping deliver all the indulgence of classic comfort food.
• Family-Friendly: Even picky eaters will enjoy the mild, tangy flavors.
• Easy to Prepare: With minimal prep and straightforward steps, it’s a weeknight-friendly recipe.

Nutritional Information

Nutrient	Per Serving
Calories	340
Protein	29g
Carbohydrates	13g
Total Fat	20g
Fiber	2g
Sodium	550mg

Cooking Tips and Tricks

Choose a Ripe Spaghetti Squash

Look for a squash that feels heavy for its size and has a firm, evenly-colored skin.

Prep Ahead of Time

You can cook and scrape the spaghetti squash strands up to 2 days in advance. Store them in the fridge until ready to use.

Customize the Cheese

Feel free to add a sprinkle of Parmesan or swap mozzarella for provolone for a slightly sharper flavor.

Don’t Over-Broil

Keep a close eye while broiling to avoid burning the cheese topping.

Frequently Asked Questions

1. Can I use frozen spaghetti squash?

Yes, but make sure to thaw it completely and drain any excess water before using it in the recipe.

2. What can I substitute for sun-dried tomatoes?

Roasted red peppers or cherry tomatoes make great substitutes for sun-dried tomatoes.

3. How do I make this casserole dairy-free?

Use plant-based cream cheese and mozzarella, and replace half-and-half with a dairy-free alternative like coconut cream.

4. Is this casserole freezer-friendly?

Yes! Assemble the casserole without the toppings, freeze it, and then add the cheese topping before baking.

5. Can I add more vegetables?

Absolutely! Try adding sautéed mushrooms, spinach, or zucchini for extra nutrients.

6. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Conclusion

With its creamy texture, bold flavors, and satisfying layers, Marry Me Chicken & Spaghetti Squash Casserole is the ultimate comfort food with a healthy twist. Whether you’re making it for a cozy weeknight dinner or a special gathering, this dish is sure to win hearts—and maybe even a few proposals!

Try it today and experience the magic of this irresistible casserole.

Print