Spaghetti Squash Casserole: Chicken Noodle Style {Lower Carb, Low Calorie & Low Fat}

Food Faith Fitness

Ready in: 75 minutes
Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 4
Dairy Free
Very Popular

Ingredients

  • Freshly ground black pepper, to taste
    Produce
  • 1 Large chicken breast, shredded (about 2 cups)
    Meat
  • 1 Can Low fat condensed cream of chicken soup
    Canned and Jarred
  • 1½ Tbsp Garlic, minced
    Produce
  • ½ Tbsp Olive oil
    Oil, Vinegar, Salad Dressing
  • ½ Cup Onion, diced (about 1 small onion)
    Produce
  • ½ Cup crushed Ritz crackers
    Savory Snacks
  • ¾ tsp Salt
    Spices and Seasonings
  • 4 cups Cooked Spaghetti squash (about one small squash)
    Produce

Steps

  • To roast the squash:Preheat oven to 400 degrees. Line a baking sheet with parchment paper
  • Cut the squash in half and scoop out the seeds.
  • Place it cut-side on the prepared baking sheet,
  • Bake the squash for 30-40 minutes until you can easily pierce it with a fork. You do not want to over bake it, as it will make your casserole mushy and runny.While the squash cooks, bring a medium pot of salted water to a boil.Boil the chicken until it is no longer pink inside, about 15-20 minutes.Shred the chicken with two forks and set aside,Once the squash is out of the oven, lower the heat to 350 degrees and spray a 6x8 inch casserole dish with cooking spray. Set aside.
  • Heat the olive oil over high heat in a large pan.
  • Add the diced celery, onion and the minced garlic. Turn the heat down to medium and cook until soft and translucent, 3-4 minutes.
  • Add the shredded chicken, cooked squash, condensed soup, milk, salt and pepper and mix until everything is well combined.
  • Pour the mixture into the prepared casserole dish and bake until golden brown and bubbly, about 30 minutes.If you want the top to be a little extra crispy, broil on HIGH for 2-3 minutes.
  • Let the casserole cool for a few minutes before serving.Devour!

Nutrition

  • Calories: 264.29  cal  (13.21%)
  • Fat: 10.5  g  (16.15%)
  • Saturated Fat: 2.48  g  (15.53%)
  • Carbohydrates: 22.53  g  (7.51%)
  • Sugar: 7.01  g  (7.79%)
  • Cholesterol: 54.1  mg  (18.03%)
  • Sodium: 1140.97  mg  (49.61%)
  • Protein: 19.89  g  (39.77%)
  • Vitamin C: 100.03  mg  (121.25%)
  • Vitamin A: 2580.59  IU  (51.61%)
  • Vitamin B3: 9.94  mg  (49.71%)
  • Vitamin B6: 0.92  mg  (45.83%)
  • Selenium: 26.61  µg  (38.02%)
  • Phosphorus: 239.98  mg  (24.0%)
  • Vitamin B5: 1.78  mg  (17.8%)
  • Manganese: 0.35  mg  (17.69%)
  • Potassium: 599.77  mg  (17.14%)
  • Vitamin E: 2.34  mg  (15.63%)
  • Folate: 56.69  µg  (14.17%)
  • Fiber: 3.22  g  (12.86%)
  • Vitamin B2: 0.21  mg  (12.64%)
  • Vitamin K: 12.51  µg  (11.91%)
  • Vitamin B1: 0.17  mg  (11.54%)
  • Iron: 2.07  mg  (11.5%)
  • Magnesium: 44.28  mg  (11.07%)
  • Copper: 0.18  mg  (9.17%)
  • Zinc: 1.09  mg  (7.3%)
  • Calcium: 58.0  mg  (5.8%)
  • Vitamin B12: 0.15  µg  (2.5%)

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