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Merry

Easy Marry Me Chicken & Spaghetti Squash Casserole

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Prepare the Spaghetti Squash
  2. Preheat the oven to 425°F. Coat a 9-by-13-inch broiler-safe baking dish with cooking spray.
  3. Place the spaghetti squash halves cut-side down in a microwave-safe dish or on a large rimmed plate. Add 2 tablespoons of water.
  4. Microwave on High, uncovered, for 12 minutes, or until the squash is tender. Let it cool for 10 minutes.
  5. Use a fork to scrape the squash flesh into spaghetti-like strands and transfer them to a large bowl.
  6. Make the Sauce
  7. 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.
  8. Add the grated garlic and cook, whisking occasionally, for 8–10 minutes until the liquid reduces to about 1 cup.
  9. Stir in ½ cup of the chopped sun-dried tomatoes, ½ teaspoon of pepper, and ¼ teaspoon of salt. Remove the saucepan from heat.
  10. Gradually whisk in the cream cheese until smooth, then whisk in ½ cup of shredded mozzarella, a little at a time, until fully melted.
  11. Assemble the Casserole
  12. 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.
  13. Transfer the mixture to the prepared baking dish.
  14. Add the Toppings
  15. Sprinkle the remaining ½ cup mozzarella cheese evenly over the top.
  16. Add 2 tablespoons of grated Parmigiano-Reggiano and the remaining ¼ cup of sun-dried tomatoes.
  17. Bake and Broil
  18. Bake the casserole for 10 minutes, or until the cheese is melted and bubbling.
  19. Switch the oven to broil and broil for 1–2 minutes, or until the cheese is crispy and caramelized.
  20. Garnish and Serve
  21. Let the casserole rest for 10 minutes before serving.
  22. 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.

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