Spaghetti Squash Casserole

18 60 745
Ingredients Minutes Calories
Prep Cook Servings
5 min 55 min 6
Spaghetti Squash Casserole
Health Highlights


1 squash Spaghetti squash (medium)
2 cup Broccoli florets
2 cup Cremini (Italian) mushroom (diced)
2 tbsp Garlic (minced)
16 can(s) (15oz) Coconut milk, sweetened
1/4 cup Arrowroot flour
1 pinch Sea Salt (to taste)
1 dash Black pepper (to taste)
1 tsp Turmeric, powder (optional)
1 tbsp Nutritional yeast (to taste)
2 chicken breast (196 g) Chicken breast, boneless, skinless, grilled (for shredded chicken)
6 tbsp Extra virgin olive oil (for shredded chicken)
4 clove(s) Garlic (minced, for shredded chicken)
1 tsp, ground Thyme, dried (for shredded chicken)
1/2 tsp Oregano, dried (for shredded chicken)
1 tsp Sea Salt (for shredded chicken)
1/2 tsp Black pepper (for shredded chicken)
1 1/2 tsp Lemon peel (zest) (for shredded chicken)


The night before, prepare the marinade for your chicken breast. Adding the shredded chicken breast to this dish is optional. To prepare, mix all ingredients except chicken together in a zip-lock bag. Add chicken breast and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator.

Preheat oven to 425 degrees Fahrenheit.

Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet lined with parchment paper. Place in the oven to bake for 30 minutes.

While the squash is cooking, grill the chicken breast. Once fully cooked, let cool and then place in a small food processor and briefly chop until shredded. Set aside.

Remove squash from oven after 30 minutes and set aside to cool. Keep the oven on at 425 degrees. 

While the squash is cooking, prepare the creamy garlic sauce. Heat a pan over medium heat with mushrooms and a bit of water or bone broth. Cook until they begin to soften (about 2 minutes). Add in arrowroot flour and crushed garlic and stir with the mushrooms to mix well for another 2 minutes. 

Next, add in coconut milk. Stirring constantly for 2 minutes. Be sure to mix well to dissolve all of the flour into the liquid to avoid clumps. The sauce will bubble and thicken. After about 4 minutes, turn the heat down to low and simmer. 

Once the spaghetti squash is cool, scrape our the spaghetti squash "noodles" into a medium casserole dish. Add the shredded chicken, broccoli, and creamy garlic sauce. Mix together well. 

Place back in the oven and bake for 15 minutes. Remove, serve and enjoy!


Nutrition Facts

Per Portion

Calories 745
Calories from fat 386
Calories from saturated fat 253
Total Fat 43 g
Saturated Fat 28.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 11.0 g
Cholesterol 68 mg
Sodium 749 mg
Potassium 1024 mg
Total Carbohydrate 66 g
Dietary Fiber 4.9 g
Sugars 31 g
Protein 26.8 g

Dietary servings

Per Portion

Grain 0.3
Meat 0.9
Vegetables 6.6

Energy sources


Meal Type(s)