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Trim Healthy Mama Chicken Spaghetti Squash Casserole (S)

Course: Dinner
Cuisine: THM-S
Author: Joy {Artful Homemaking}


  • 2 spaghetti squash
  • 3 lbs. chicken cooked and shredded
  • 2 packages 1/3 less fat cream cheese
  • 2 cups sour cream
  • 1 stick of butter
  • 4 cups shredded cheddar cheese divided
  • 4 to 4 1/2 cups chicken broth
  • 2 Tbsp garlic powder
  • 3 tsp salt
  • 1/4 tsp pepper


  • Cook the two spaghetti squash. To do this, I wash the outside with water and vinegar, cut in half lengthwise, remove the seeds, and place cut-side down on a well-greased baking sheet (I grease my baking/cookie sheet with expeller-pressed coconut oil). Bake at 350 degrees for 30-45 minutes. Remove the strands of squash with a fork.
  • While the squash is cooking, cook and shred the chicken. I put my chicken pieces in boiling water and let them cook/boil for about 30 minutes. Then I remove them from the water, cool, and shred with two forks. You can also cut the chicken with kitchen shears to make smaller pieces.
  • As you're waiting for the squash and chicken to finish cooking, make a sauce using the cream cheese, sour cream, butter, 2 cups of the cheddar cheese, chicken broth, garlic powder, salt, and pepper. Depending on the size of your squash, decide how much chicken broth to use. You want it to be a soupy consistency, but not too watery. 4 1/2 cups has been just about right for me, but it depends on what you like and how big the squash are.
  • While the sauce is heating, blend well with a fork or wire whisk until it is smooth and free of clumps.
  • Divide the cooked spaghetti squash and the cooked, shredded chicken between two greased 9"x 13" pans.
  • Pour the sauce over the squash and chicken (dividing the sauce between the two pans). Stir the mixture well to combine everything.
  • Sprinkle 2 cups of cheddar cheese over the two casseroles.
  • Bake uncovered at 375 degrees for about 30 minutes, until heated through. Serve with a salad or vegetable of your choice, and enjoy your delicious meal!
  • Freezer Instructions: If you'd like to freeze one of the casseroles for later, simply assemble the casserole as per the instructions above, but don't bake it. Cover with plastic wrap and/or a plastic lid, label, and freeze. When you're ready to make it, remove from the freezer and thaw in refrigerator the night before baking. About an hour before you hope to eat it, remove the plastic wrap/lid and put into a cold oven (do not preheat the oven first). After putting the casserole dish into the oven, turn oven to 375 degrees. It may take longer than the usual cooking time, since it may still be cold or even still partially frozen. I set my timer for 30 minutes initially, but it ended up taking an hour. The casserole may be a bit more watery, but it's still delicious! We just served ours with a slotted spoon!!