Combine spaghetti squash with spicy jalapeño chicken for a casserole dish filled with hearty ingredients.
Cold weather calls for heartier dishes to satiate your taste buds. With just the right amount of heat, this low-carb casserole dish is perfect for warming you up. Not only is it deliciously satisfying, but it’s also easy to prep!
Traditional casseroles usually contain pasta or rice to fill you up. While they may be comforting, they can also make you feel bloated and heavy immediately afterwards. As an alternative, this recipe swaps out carbs for spaghetti squash and flavors it with a hint of Paleo mayonnaise. (Make your own Paleo mayo at with this simple 5-minute mayo recipe!)
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For protein, shredded chicken is added to keep you satiated long after you’re done eating. It’s a great way to bulk up your dish and blends perfectly with the added jalapeños and green onions. When shopping for meats, opt for quality pasture-raised chicken to avoid the harmful antibiotics and hormones.
To get started, roast the spaghetti squash in the oven for 45 minutes. When finished, it should be tender enough to easily pierce with a fork. While you wait for the squash to roast, boil the chicken in salted water for 15 minutes. Check readiness by ensuring its juices run clear when sliced in the middle. Shred the chicken into small pieces with two forks and set aside.
Once the spaghetti squash is roasted, cut it in half lengthwise and scoop out all the seeds. Use a fork to pull at the flesh and produce thin, spaghetti-like strands. Lay the spaghetti squash noodles on a baking sheet lined with paper towels. Use another layer of paper towels to press out moisture from the top (this will prevent the casserole from becoming mushy).
In a large mixing bowl, combine the spaghetti squash noodles, shredded chicken, and remaining ingredients together. Mix well until everything is evenly distributed, then transfer to a greased casserole dish. Bake for one hour, or until the edges turn golden brown. Cut the casserole into four portions, and serve.
Tip: For less heat, swap the jalapeños with green bell peppers instead.
Jalapeño Chicken Spaghetti Squash Casserole
Jalapeño Chicken Spaghetti Squash Casserole
Felicia LimTools
- Large baking sheet
- Large mixing bowl
- Casserole dish
Ingredients
- 1 large spaghetti squash (approximately 3 lbs)
- 1 lb chicken breast
- 6 T Paleo mayonnaise
- ¼ cup green onions, chopped
- ½ cup jalapeños, sliced
- 2 eggs, beaten
- 1 t salt
- 1 T olive oil
- 1 T minced onion
Instructions
- Preheat the oven to 400°F and place the spaghetti squash on a baking sheet. Bake for 45 minutes, turning over halfway through.
- While the squash is cooking, bring a large pot of generously salted water to a boil. Once the water boils, add the chicken breasts and boil until the juice runs clear when sliced (approximately 15 minutes). Shred the chicken breasts with two forks, and then set aside.
- Once the spaghetti squash is ready, insert a fork to check if skin is tender. Next, slice the squash in half lengthwise. Scoop out the seeds and pull at the flesh with a fork until you get thin, spaghetti-like shreds.
- Transfer the spaghetti squash shreds to a large baking sheet lined with paper towels. Use another layer of paper towels and press out as much moisture as possible (this prevents the casserole from becoming mushy).
- In a large mixing bowl, mix the spaghetti squash, shredded chicken, and remaining ingredients.
- Transfer the mixture into a greased casserole dish, making sure to press the surface flat with the back of a spoon.
- Bake the casserole for 1 hour until the edges start turning golden brown. Serve immediately and enjoy!
Looking for Paleo ingredients? Here are a few we’d recommend:
Primal mayonnaise (Primal Kitchen)
Olive oil (Kirkland Signature)
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