Spaghetti Squash Casserole Recipe
A Healthy Spaghetti Squash Casserole Recipe that is SO easy and delicious. Simple ingredients get baked in the oven for a quick meal
Servings: 4 people
Calories: 370kcal
Ingredients
- 1 lb spaghetti squash medium sized, about 2 cups cooked squash
- 2 cups shredded cooked chicken about 1 lb
- 1/2 cup enchilada sauce
- 1 cup frozen corn defrosted
- 1 cup cooked black beans rinsed and dried
- 1 4.5 oz can diced green chiles
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees + prepare a greased 9x13 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. You can make shredded instant pot chicken, shredded crockpot chicken, 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 the chicken cooks, remove spaghetti squash from microwave + shred.
- Once the chicken has cooked, pull it apart with forks to shred.
- In a bowl, add shredded spaghetti squash, enchilada sauce, shredded chicken, beans, corn, green chiles.
- Mix all ingredients until combined + place in a greased 9x13 oven safe baking dish. Top with cheddar cheese.
- Bake at 400 for 20 minutes until the top starts to brown.
- Serve + enjoy!
Video
Notes
Chicken: You can use chicken thighs or even chicken tenders in place of chicken breasts.
Enchilada Sauce: Red or green enchilada sauce will work in this recipe.
Corn: We like to use frozen corn and defrost it but you can also use canned corned (drained and rinse it first!)
Black Beans: Pinto beans or kidney beans would work well in this recipe
Green Chiles: Green chiles are optional, but delicious! You can skip them if you don't have them on hand.
Cheese: You can use pepper jack, monterey jack or colby jack cheese in place of cheddar. We haven't tried it with low fat cheese but it would probably work.
Low Salt: If you're watching your sodium intake look for low salt enchilada sauce and salt free black beans. Cheese is naturally high in salt.
WW Note: The only points in this recipe are for the cheddar cheese. You can sub in low fat cheddar cheese and it will only be 1SP per serving on blue.
Other Flavors: Check out our Buffalo Chicken Spaghetti Squash Casserole or Greek Chicken Spaghetti Squash Bake for other spaghetti squash casseroles
Nutrition
Serving: 2cups | Calories: 370kcal | Carbohydrates: 29g | Protein: 31g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 494mg | Potassium: 549mg | Fiber: 7g | Sugar: 4g | Vitamin A: 613IU | Vitamin C: 5mg | Calcium: 244mg | Iron: 3mg
