This Spaghetti Squash Casserole is a tasty and healthy twist on the classic Southern-style squash casserole, which typically features yellow squash, eggs, cheese, cream, and mayonnaise. This recipe keeps the cheese and sour cream but adds flavorful ground chicken, plenty of greens, generous amounts of garlic, and zesty BBQ sauce. The result is a delicious dish with less fat and more flavor.
Why You’ll Love Spaghetti Squash Casserole
This amazing squash casserole is one of my all-time favorite skillet dinners that combines a variety of delicious ingredients to create one completely satisfying meal. Inspired by my love for BBQ chicken pizza, this easy-to-make recipe features ground or shredded chicken for added protein. If you want to make the casserole without chicken, try ground turkey or shredded pork, which also pair well with the kale and Brussels sprouts. To go meatless, simply add more veggies or your favorite meat substitute. Additionally, you can experiment with different types of cheese, such as parmesan or cheddar. The dish’s bold flavors allow for plenty of customization, creating a versatile dish you can easily make your own.
Learn more about how to cook squash from these helpful posts,
How to Make Shredded Chicken
If using shredded chicken breast, fill a medium pot with water and bring to a boil. Once boiling, carefully add the chicken and return the water to a boil. Remove from heat, cover the pot with a lid, and allow the chicken to cook for 25-30 minutes or until fully cooked.
How to Make Spaghetti Squash Casserole
- Get started by preheating your oven to 400°F and line a large baking sheet with parchment paper.
- Cut the squash in half horizontally and remove the seeds with a spoon. Place the halves face down on the baking sheet and bake for 45-60 minutes or until fork tender.
- Once the squash is out of the oven, set aside to cool.
- In an oven-safe skillet, starting with some olive oil, sauté the red onion over medium-high heat for 2-3 minutes until fragrant. Add the shredded Brussels sprouts and sauté for another 4-5 minutes, stirring frequently until they are soft.
- Mix in the chopped kale, green onion, salt, pepper, and minced garlic. Push the veggies to one side of the skillet and to the other side add more olive oil and the ground chicken.
- Sprinkle the chicken with the spices and cook until nearly cooked before combining it with the veggies and continuing to cook until the chicken is fully cooked. Note: If you are using shredded chicken, add it to the skillet at the point when the vegetables are fully cooked.
- Remove the flesh from the squash with a fork and spoon and transfer it to the skillet with the veggies and meat. Add cheese, BBQ sauce, and sour cream to the skillet and stir everything together.
- Flatten the surface and sprinkle with the panko bread crumbs and additional cheese.
- Bake at 400°F for 20 minutes and then broil on high for approximately 5 minutes or until golden brown and bubbly.
- Finally, garnish with cilantro, fresh green onions, and additional BBQ sauce and sour cream, if desired.
Leftovers and Storage
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. Reheat leftovers in the microwave until warmed through. I do not recommend freezing.
More Casserole Recipes
- Healthy Green Bean Casserole Recipe
- Zucchini Casserole
- Mexican Quinoa Casserole
- Tater Tot Breakfast Casserole
- Chicken Broccoli Rice Casserole Recipe
If you try making this Spaghetti Squash Casserole Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Spaghetti Squash Casserole
- 2 spaghetti squash
- 1 tablespoon olive oil
- 1 red onion - diced
- 2 cups shredded Brussels sprouts
- 2 cups Tuscan kale - stems removed and finely chopped
- 1 cup chopped green onions
- salt + pepper
- 6 cloves garlic - minced
- 1 pound ground chicken - OR 2 cups cooked shredded chicken breasts
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ½ teaspoon red chili flakes - more or less depending on heat tolerance
- ¾ cup Monterey Jack cheese - shredded + more for topping
- ⅓ cup BBQ Sauce - I used TJ’s Sriracha BBQ Sauce because it’s my fave
- ⅓ cup low-fat sour cream - or plain Green yogurt
- ¼ cup Panko bread crumbs
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Cut your squash in half horizontally and use a spoon to scoop out the seeds. Place it on a cookie sheet face down and bake until fork tender, approximately 45-60 minutes.
- If using shredded chicken breast, fill a medium pot with water and bring to a boil. Once boiling, carefully add the chicken and return water to a boil. Remove from heat, cover pot with a lid and allow chicken to cook for 25-30 minutes, or until fully cooked.
- Meanwhile, heat a large skillet over medium high heat. Add oil and red onion and sauté for 2-3 minutes, or until onion is fragrant. Add the shredded Brussels sprouts and sauté with the onions for 4-5 minutes, stirring frequently. Once the Brussels sprouts start to soften, mix in the chopped kale, green onion, salt + pepper and minced garlic. Cook until kale is wilted and cooked, stirring often.
- Using a large wooden spoon, push the veggies to one side of the skillet. To the other side of the skillet add a little more olive oil. Add the ground chicken and sprinkle with chili powder, cumin, paprika and red chili flakes. Cook the ground chicken, stirring frequently, until nearly cooked.
- Mix the meat with the veggies and continue to cook everything together until fully cooked.
- NOTE: if you are using shredded chicken, skip the ground meat part and simply add the cooked shredded chicken to the cooked veggies. Add the spices and stir everything together to combine.
- Once the squash is fully cooked and cooled slightly, use a fork and spoon to remove all the flesh. If your squash is especially watery, I recommend straining your squash in a fine mesh strainer to remove some of the liquid.
- Transfer squash to the skillet with the other veggies and meat and mix to combine. Add the cheese, bbq sauce and sour cream to the skillet and stir to combine.
- If your skillet is NOT oven safe, you will need to transfer squash to an oven-safe skillet or casserole dish, spraying with non-stick spray first. If your skillet is safe for oven use, use your large wooden spatula to flatten the surface of the casserole. Sprinkle the top with panko bread crumbs and additional cheese.
- Bake at 400 degrees for 20 minutes. Then turn the oven to high broil and allow dish to cook for an additional 5-8 minutes, or until top is golden brown and bubbly.
- Garnish with cilantro, fresh green onions and additional bbq sauce and sour cream, if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)