Greek Chicken Spaghetti Squash Bake
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This Whole30 Greek Chicken Spaghetti Squash Bake is an easy, healthy dinner. Dairy free, paleo & made with only a few ingredients. It’s simple & delicious!
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You are going to LOVE this Whole30 Greek Chicken Spaghetti Squash Bake. Spaghetti squash gets roasted + shredded then tossed with chicken, olives, sun dried tomatoes, basil, and artichokes.
The mixture then gets baked in the oven to form a casserole-like dinner that is packed with veggies and so yummy!
This recipe is inspired by this Whole 30 Tuscan Chicken Spaghetti Squash recipe from my friend Chrissa at Physical Kitchness.
The idea of baking spaghetti squash in a casserole like form basically blew my mind last year, and after trying it I proceeded to come up with all different variations of spaghetti squash bakes (Including this Healthy Buffalo Chicken Spaghetti Squash Casserole!)
We love all things greek food from Greek Chicken Kabobs to Greek Chicken Thighs.
This Whole30 Greek Chicken Spaghetti Squash Bake recipe is something you can get on the table in just about 30 minutes if you time it right or plan ahead.. so let me explain.
Ya gotta multi-task!
It’s important that you get the spaghetti squash in the microwave or instant pot to cook first. That takes the longest.
Ingredients for Greek Chicken Spaghetti Squash Bake:
To make this Greek Chicken Spaghetti Squash Bake you’ll need:
- chicken breast
- olive oil
- spaghetti squash
- artichoke hearts
- sun dried tomatoes
- kalamata olives
- herbs + spices
You can find substitutions for all of these ingredients below in the green shaded box.
How to cook spaghetti squash:
Here is a post on how to cook spaghetti squash in the microwave and here is a post about how to cook spaghetti squash in the instant pot. Both methods take about 10 minutes.
- Slice spaghetti squash, put in your instant pot with 1 cup of water.
- Cover + set pot to sealing for 5 minutes.
- Manually release the pressure after 5 minutes+ shred your cooked squash with a fork!
How to make Greek Chicken Spaghetti Squash Bake:
Making this greek chicken spaghetti squash takes time, but is well worth it. You can prep this in sections to quickly assemble. See below for time saving tips.
- Get all your ingredients
- Cook spaghetti squash/chicken. See below for instructions.
- Shred your chicken/spaghetti squash. Cut olives, sun dried tomatoes+ herbs
- Mix all ingredients together
- Place all ingredients in a glass baking dish and bake per recipe instructions
- Enjoy!
Time Saving Tips for making this Greek Chicken Spaghetti Squash Bake
- Cook the spaghetti squash ahead of time.
- Cook the chicken ahead of time – You can make my Easy Instant Pot Shredded Chicken, Crockpot Shredded Chicken Recipe you can cook the chicken in the crockpot or Roast a Whole Chicken (you’d have to do it the day before or in the morning)
- OR you buy a rotisserie chicken and shred it up.. any method will work!
- While your chicken/spaghetti squash are cooking – you can prep the other minimal ingredients, so that you can get it in the oven in no time!
- Prep the entire dish ahead of time (maybe on a Sunday) put it in the fridge + then just take it out and bake it when you’re ready for dinner!
Between getting dinner on the table super quickly + making something oh, so delish – you’re about to 100% win the dinner time hustle and feel like a superhero!
Substitutions for this recipe:
If you don’t like sun dried tomatoes, olive or artichokes, you can omit them and just sub in more of one of the other ingredients.
Basil – You can sub the 1/4 cup fresh basil for 1/2 tablespoon dried basil. It won’t be nearly as flavorful! I highly recommend getting the fresh herbs. You can even add in some fresh parsley for more flavor
Cheese – If you’re not doing a Whole30 or following a strict paleo diet this is delicious with some parmesan cheese on top!
Do you need to bake this if all the ingredients are already cooked?
Technically no you don’t need to, however I would recommend it. By baking the casserole with all the ingredients together it allows the flavors to meld and it makes it that much better!
If you’re pressed for time you could totally just toss all the cooked ingredients together in a skillet!
Other delicious low carb recipes you’ll love:
Greek Chicken Spaghetti Squash Bake
Ingredients
- 1 lb spaghetti squash medium
- 3 cups shredded cooked chicken (about 1 lb)
- 1/2 cup kalamata olives chopped
- 1 cup artichoke hearts sliced
- 1/2 cup sun dried tomatoes in oil drained
- 1 tablespoon olive oil
- 1/4 cup fresh basil chopped
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 400 degrees + prepare a greased 9×13 oven safe dish
- Fill a microwave safe glass dish with 1 inch of water. Slice spaghetti squash in half + place face down in water. Microwave on high for 10 minutes until cooked OR cook in instant pot following these directions.
- While spaghetti squash is cooking, make shredded chicken. Follow these directions for the instant pot, or bring a pot of water to a boil on the stove. Cook the chicken in boiling water for 10 minutes + shred (You can also buy a rotisserie chicken + shred!)
- While chicken cooks, remove spaghetti squash from microwave + shred.
- Once chicken has cooked, pull apart with forks to shred.
- In a bowl, add shredded spaghetti squash, shredded chicken, olives, artichoke hearts, sun dried tomatoes, olive oil, and spices.
- Mix all ingredients until combined + place in a greased 9×13 oven safe baking dish.
- Bake at 400 for 20 minutes until the top starts to brown.
- Serve + enjoy!
Notes
- If you don’t like sun dried tomatoes, olive or artichokes, you can omit them and just sub in more of one of the other ingredients.
- Basil – You can sub the 1/4 cup fresh basil for 1/2 tablespoon dried basil. It won’t be nearly as flavorful! I highly recommend getting the fresh herbs. You can even add in some fresh parsley for more flavor
- Cheese – If you’re not doing a Whole30 or following a strict paleo diet this is delicious with some parmesan cheese on top!
This surpassed all of my expectations! Cooked the squash in the instapot 7 mim w 5 minute natural release. Used a store bought chicken. Done in 30 minute’s. .
Delish! TY!
This was my first recipe of yours to try. I’ve lost 159 pounds and my personal trainer and I are now focusing on clean eating rather than using fake or highly processed foods while I heal from skin removal surgery and can’t work out for 12 weeks. This recipe is easily a 10/10 and was so easy to make. The flavor is incredible and I’ll be making this again in the near future.
Looking forward to this! I realized I forgot to account for portion sizing and I mixed up probably three times more than we’ll eat at this point… any chance this could be frozen?
I’ve never tried freezing it so I’m not sure, but if I were you I’d bake it first, then freeze it!
I love love Greek food and I thought this was delicious for a healthy weeknight dinner!
So happy to hear this! Thank you!!
This will go into the weekly rotation for sure! I subbed out chicken for ground turkey because we were chickened our this week already and the family and friend we had over for dinner DEVOURED many plates of this deliciousness!
So glad you liked it, Jenna! Thank you!
We loved this! Tweaked it slightly. We do not like sundried tomato, so did roasted red bell pepper instead. Added feta cheese, so YUMMY! Definitely a keeper recipe.
Love that substitution, Sherri! I want to try that!
I love the flavors in this dish! I’ve also used the same ingredients and served it over zucchini noodles when I don’t have to time to cook up a whole spaghetti squash. Cheesy, Mediterranean goodness!
That’s a great idea to serve it over the zoodles!! Glad you enjoyed it 🙂
I made this yesterday to have for my lunches for the week and I’m sooo excited about it! It smelled like pizza when I took it out of the oven! I had some shredded Parmesan on hand, so per the recommendation, I added 2oz Parmesan to the top! This was super easy to put together, but as she mentions, you just have to plan ahead so that you have the spaghetti squash and chicken cooked. I threw my chicken in the crockpot on Saturday so that it was ready to go for meal-prep on Sunday. I do carb-cycling so this dish is great for low-carb days.
Thank you so much Mindy! The parm on top was a good move – it makes this even better! Enjoy!!
This recipe was absolutely delicious. The combination of all the ingredients were so flavorful and my family loved it. This is one of our new favorites! Thanks for all your great recipes! I can’t wait to try more of them.
Thank you so much, Maurita! I’m so glad you and your family loved the recipe 🙂
Loved this recipe! I use slightly less olive oil to make it more macro friendly. Reheats great!
Awesome idea, Cassandra! This is a great for meal prepping, I’m glad you love it 🙂