Rotel Chicken Spaghetti Squash Casserole Recipe

Introduction

This Rotel Chicken Spaghetti Squash Casserole is a comforting, low-carb twist on a classic favorite. Tender spaghetti squash strands combine with savory chicken and creamy dairy-free ingredients for a delicious, healthy meal. It’s perfect for busy weeknights or meal prep.

Ingredients

• 1 medium spaghetti squash (about 2 pounds)
• 1 tbsp olive oil
• 3 chicken breasts (cooked and diced)
• 1 1/2 cans Rotel (drained)
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp pepper
• 1 container Kite Hill cream cheese
• 1 tbsp ghee
• 1/2 cup canned unsweetened coconut milk
• 3 tbsp nutritional yeast

Instructions

1. Step 1: Preheat the oven to 400°F and coat a casserole dish with cooking spray.
2. Step 2: Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
3. Step 3: Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
4. Step 4: Place the spaghetti squash halves cut side down on a baking sheet and poke holes in the skin using a fork.
5. Step 5: Roast for 30 to 40 minutes until the squash is lightly browned on the outside and fork tender. Timing depends on the size of the squash.
6. Step 6: Remove from the oven, flip the squash halves cut side up, and when cool enough to handle, use a fork to scrape and fluff the strands from the sides.
7. Step 7: Transfer the spaghetti squash strands to a large mixing bowl.
8. Step 8: Reduce oven heat to 350°F.
9. Step 9: Cut the cooked chicken into bite-sized pieces and add to a large skillet over medium heat.
10. Step 10: Drain the Rotel. Add the Rotel, dairy-free cream cheese, nutritional yeast, coconut milk, salt, pepper, ghee, garlic powder, and onion powder to the skillet with the chicken. Heat and stir for 5 minutes until well combined.
11. Step 11: Add the chicken mixture to the bowl with the spaghetti squash and mix well.
12. Step 12: Pour the mixture into the prepared casserole dish.
13. Step 13: Bake at 350°F for 30 to 40 minutes until bubbly and heated through.

Tips & Variations

• Try using shredded rotisserie chicken for extra flavor and convenience.
• Swap out ghee for olive oil or butter if you prefer.
• Add a sprinkle of chili flakes if you like a bit of heat.
• For a cheesy top, sprinkle vegan cheese before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, but spaghetti squash has a unique stringy texture that works best in this dish. Other squashes may become mushy or not provide the same noodle-like effect.

Is this recipe dairy-free?

Yes, this recipe uses Kite Hill dairy-free cream cheese and coconut milk, making it suitable for those avoiding dairy.

Rotel Chicken Spaghetti Squash Casserole Recipe

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★★★★★

4.5 from 78 reviews

This Rotel Chicken Spaghetti Squash Casserole is a delicious, low-carb alternative to traditional pasta casseroles. Using roasted spaghetti squash strands combined with tender chicken, zesty Rotel tomatoes, dairy-free cream cheese, and nutritional yeast, this flavorful dish is both comforting and nutritious. Perfect for a family dinner or meal prepping, it’s easy to make and packed with savory flavors.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 medium spaghetti squash (about 2 pounds)
• 1 tbsp olive oil
• 3 chicken breasts (cooked and diced)
• 1 1/2 cans Rotel tomatoes (drained)
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp pepper
• 1 container Kite Hill dairy-free cream cheese
• 1 tbsp ghee
• 1/2 cup canned unsweetened coconut milk
• 3 tbsp nutritional yeast

Instructions

1. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°C) and coat an 8×11-inch casserole dish with cooking spray to prevent sticking.
2. Prepare the Spaghetti Squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds and fibrous ribbing with a spoon.
3. Season the Squash: Drizzle the inside of each squash half with olive oil, then sprinkle with salt and pepper evenly.
4. Roast the Squash: Place the squash halves cut side down on a baking sheet. Poke holes on the skin side with a fork to allow steam to escape. Roast in the oven for 30 to 40 minutes, or until the skin is lightly browned and the flesh is fork-tender.
5. Scrape the Squash Strands: Remove the squash from the oven and flip them cut side up. Once cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands, transferring them into a large mixing bowl.
6. Reduce Oven Temperature: Lower the oven temperature to 350°F (177°C) for the casserole baking step.
7. Cook the Chicken Mixture: Cut the cooked chicken breasts into bite-sized pieces and place into a large skillet over medium heat. Add the drained Rotel tomatoes, dairy-free cream cheese, nutritional yeast, coconut milk, salt, pepper, garlic powder, onion powder, and ghee. Stir and heat for about 5 minutes until everything is well combined and warm.
8. Combine Squash and Chicken Mixture: Pour the chicken and sauce mixture over the spaghetti squash strands in the mixing bowl and mix thoroughly to combine all ingredients evenly.
9. Assemble and Bake the Casserole: Transfer the combined mixture into the prepared casserole dish. Bake in the oven at 350°F for 30 to 40 minutes until bubbly and heated through.

Notes

• Cooking times for spaghetti squash may vary depending on size; check for tenderness with a fork.
• Using dairy-free cream cheese and coconut milk makes this recipe suitable for lactose-intolerant individuals.
• Ghee can be substituted with olive oil or butter if preferred.
• Ensure chicken is fully cooked before beginning the recipe.
• For added texture, you can sprinkle extra nutritional yeast on top before baking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: Rotel chicken casserole, spaghetti squash casserole, low-carb casserole, dairy-free chicken casserole, healthy casserole recipe