Chicken Spaghetti squash casserole

Chicken Spaghetti squash casserole
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 308.6
  • Total Fat: 15.4 g
  • Cholesterol: 92.7 mg
  • Sodium: 596.6 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 23.4 g

View full nutritional breakdown of Chicken Spaghetti squash casserole calories by ingredient


Low carb Low carb
Number of Servings: 6


    5 cup Spaghetti Squash
    2 cup frozen brocolli florets
    3 tbsp Butter, unsalted
    14.3 grams Wheat flour, white, all-purpose, unenriched
    .5 cup Campbell's low sodium chicken broth
    1 cup Milk, 2%, with added nonfat milk solids, without added vit A
    .5 tsp Salt
    .25 tsp Pepper, black
    6 thigh, bone and skin removed Chicken Thigh
    .5 cup Parmesan Cheese, grated
    1 serving Cherry Tomatoes, Fresh, 1 Tomato
    30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
    .5 cup, shredded Cheddar Cheese
    3 stalk, medium (7-1/2" - 8" lon Celery, raw


Roast squash, squeeze excess water from squash strands.
Combine butter, flour, broth, milk, salt, and pepper. (Make a roux)
Stir in chicken (cooked & cubed), brocolli, celery, tomato’s, squash and Parmesan.
Top w/ panko and cheddar. (any adding seasonings desired)
Bake 25 min at 400* or until browned.

Serving Size: 1/6

Number of Servings: 6

Recipe submitted by SparkPeople user CILDEBUG.