This low carb spaghetti squash casserole is the perfect comfort dish for anyone following a low-carb or gluten-free lifestyle. Combining tender spaghetti squash with savory chicken and creamy ricotta cheese, this casserole brings rich flavor and satisfying texture to the table without the carbs or gluten. It’s easy to prepare, making it ideal for weeknight dinners or meal prep.
Why This Spaghetti Squash Casserole Stands Out
Spaghetti squash is a fantastic low-carb alternative to pasta, offering a light, yet filling texture that absorbs the dish’s rich flavors. The combination of shredded chicken and ricotta cheese ensures every bite is packed with protein and creamy goodness. This casserole is not only flavorful but also versatile—whether you’re feeding the family or making meals ahead for the week, it fits seamlessly.
How to Steam Spaghetti Squash
Steaming spaghetti squash is a quick and easy way to prepare it for this casserole, especially when using an Instant Pot. First, you’ll want to slice your spaghetti squash in half and remove the seeds. Place 1 cup of water in the bottom of the Instant Pot, and use the metal rack to keep the squash elevated above the water. Position the squash halves cut-side up, then close the lid and set the Instant Pot to high pressure for 15 minutes. Once the timer goes off, use the quick release to release the steam.
Then carefully remove the squash (it’ll be hot!) and use a fork to scrape the inside, transforming the squash into its signature spaghetti-like strands. This method cuts down on cook time, making it an efficient way to prepare the squash for the casserole, while keeping it tender and easy to work with. Steaming also helps the squash retain its moisture and flavor, so you’ll have a perfect low-carb base for your dish. If you don’t have an Instant Pot, you can also bake or microwave the squash, but steaming is by far the fastest option.
Substitutions and Additions for Your Spaghetti Squash Casserole
This recipe is versatile and can easily be adapted to suit your taste:
- Cheese Options: While ricotta and cheddar cheese are used in this recipe, you can substitute with mozzarella or Parmesan for a different flavor profile.
- Protein Swap: If chicken isn’t your preference, you can use ground turkey, beef, or even sausage to add a new twist.
- Spices and Herbs: Feel free to experiment with different herbs like basil or oregano, or add a pinch of red pepper flakes for some heat.
What to Serve with Spaghetti Squash Casserole
This spaghetti squash casserole pairs beautifully with a variety of side dishes:
- Salad: Serve alongside a simple mixed greens salad with a light vinaigrette for a refreshing contrast to the richness of the casserole.
- Roasted Vegetables: Roasted Brussels sprouts, broccoli, or zucchini make excellent low-carb sides to complement the casserole’s flavors.
- Gluten Free Bread: A slice of toasted gluten free bread can add a nice crunch and additional flavor to your meal.
How to Store and Reheat Spaghetti Squash Casserole
This low-carb spaghetti squash casserole stores beautifully, making it perfect for meal prep or leftovers. To store, place the casserole in an airtight container and refrigerate for up to 4 days. When you’re ready to enjoy it again, you can reheat individual portions in the microwave for 1-2 minutes, or you can reheat the entire dish in the oven at 350°F until warmed through.
If you’d like to freeze the casserole for later, simply portion it into freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. When ready to eat, thaw the casserole in the fridge overnight and reheat it in the oven or microwave as desired. The texture of the spaghetti squash holds up well to freezing, making this an excellent option for busy nights!
Spaghetti Squash Casserole
Ingredients
- 1 medium to large spaghetti squash, 2-3 lbs
- 3 cups chicken, shredded
- ½ cup Ricotta cheese
- 1 cup shredded cheddar cheese
- 3 cloves garlic
- 1 teaspoon butter
- ½ teaspoon salt more to taste
- 1 teaspoon parsley, dried
Instructions
- In an instant Pot, steam your spaghetti squash (see post for the explanation )
- Empty the water from steaming the spaghetti squash in the Instant Pot and rinse it out if necessary.
- Heat the Instant Pot on saute mode. Add 1 tsp of butter then add the garlic. Heat the garlic until fragrant. Add the ricotta and chicken and stir thoroughly. Add the parsley, salt, and spaghetti squash and stir. Add the cheese and mix until the cheese is melted.
- At this point, the casserole is ready to serve.
- Optional. Transfer the spaghetti squash casserole to a baking dish and top with additional cheese and broil for 3-5 minutes.
Nutrition
