Description
This Chicken Rotel Spaghetti Squash Casserole is a vibrant, low-carb meal that delivers all the creamy, zesty comfort of a traditional pasta bake without the heavy grains. By combining tender roasted spaghetti squash with a flavorful dairy-free sauce and zesty tomatoes, this dish creates a satisfying dinner that feels indulgent while staying light and nutritious. It is a savory, bubbling casserole featuring protein-packed chicken and a velvety, cheese-like sauce that is perfect for anyone seeking a wholesome, dairy-free comfort meal.
Ingredients
- 1 medium spaghetti squash (about 2 pounds)
- 1 tbsp olive oil
- 3 chicken breasts, cooked and diced
- 1 1/2 cans Rotel, drained very well
- 1 container Kite Hill dairy-free cream cheese
- 1/2 cup canned unsweetened coconut milk
- 1 tbsp ghee
- 3 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp pepper
Instructions
Step 1: Prep the Squash
Preheat your oven to 400F and coat a casserole dish with cooking spray. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
Step 2: Roast the Squash
Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place the squash cut side down on a baking sheet and use a fork to poke holes in the skin. Roast for 30 to 40 minutes, or until the outside is lightly browned and the flesh is fork tender.
Step 3: Fluff the Strands
Remove the squash from the oven and flip them over so they are cut side up. Once they are cool enough to touch, use a fork to scrape and fluff the strands from the sides. Place all the strands into a large mixing bowl.
Step 4: Prepare the Sauce
Reduce the oven heat to 350F. In a large skillet over medium heat, add the bite-sized pieces of cooked chicken.
Step 5: Combine Seasonings
Add the drained Rotel, dairy-free cream cheese, nutritional yeast, coconut milk, salt, pepper, ghee, and garlic and onion powders to the skillet. Heat for about 5 minutes, stirring until everything is fully combined and creamy.
Step 6: Mix and Assemble
Transfer the warm chicken and sauce mixture into the bowl with the spaghetti squash strands. Mix thoroughly until the squash is evenly coated.
Step 7: Bake the Casserole
Pour the mixture into a lightly greased 8×11 casserole dish. Bake at 350F for 30–40 minutes until the edges are bubbling and the casserole is heated through.
Notes
Preventing Wateriness: Spaghetti squash naturally holds a lot of moisture. To keep your casserole creamy rather than watery, ensure you drain the Rotel thoroughly and avoid over-roasting the squash; the strands should be tender-crisp (al dente) before the second bake.
Storage and Reheating: This casserole stores beautifully in the refrigerator for 3 to 4 days. For the best texture, reheat in a 350F oven for 15 minutes to restore the bubbling edges, or microwave individual portions as needed.
Flavor Variations: For extra depth, try blooming your spices in the ghee for 30 seconds before adding the coconut milk. If you prefer more heat, use the Hot variety of Rotel or add a pinch of crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
Keywords: chicken rotel spaghetti squash casserole, low carb chicken casserole, dairy free spaghetti squash bake, healthy rotel chicken recipe, keto friendly casserole