Fresh basil makes this spaghetti squash casserole chicken caprese such a fresh and flavorful dish.

Prepping the spaghetti squash and shredded chicken ahead of time makes this casserole so fast and easy to make!

casserole finished with basil and balsamic

Over the Spoon for:

Rich in vitamins, minerals, and antioxidants
Full of filling fiber
Low carb casserole dish

What do you need:

spaghetti squash
cooked shredded chicken
Red Pesto- this is a pesto sauce made from sundried tomatoes
Garlic Powder
fresh mozzarella
Fresh Basil
Balsamic Glaze

Substitutions: To make this vegetarian, leave out the shredded chicken

If you can't find red pesto sauce you can sub a basil pesto but be sure to add some sundried tomatoes!

How to make:

Preheat oven to 375 Fahrenheit.
Strain cooked and shredded Spaghetti Squash to remove as much moisture as possible (you can do this by either pressing down with a colander or use a cheese cloth.
In a large bowl mix squash, chicken, garlic powder, and pesto.
Place in a casserole dish topped with mozzarella slices and bake for 20 minutes.
Top with fresh basil and balsamic glaze.

Tips:

Strain the spaghetti squash as much as possible to reduce any excess moisture!
Cook the spaghetti squash ahead of time with my favorite microwave method: How to Cook Spaghetti Squash (in the microwave)
To save time use shredded rotisserie chicken

If you're a fan of this casserole you should try my:

casserole topped with basil, cheese, and balsamic

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!

casserole dish with basil, tomatoes, and balsamic

Spaghetti Squash Casserole with Chicken Caprese

Marissa

A low carb casserole made with spaghetti squash and chicken

Print Recipe Pin Recipe

Prep Time 25

Cook Time 25

Total Time 50

Course Main Course

Cuisine Italian

Servings 6

Calories 205 kcal

Ingredients

2 cups shredded and strained cooked spaghetti squash
1 ½ cups cooked shredded chicken
¼ cup red pesto
½ tsp garlic powder
½ tsp salt
8 oz fresh mozzarella
½ cup chopped basil
2 tbsp balsamic glaze

Instructions

Preheat oven to 375 degree Fahrenheit.
In a large bowl mix together cooked squash, chicken, pesto, and spices.
Spray a casserole dish with olive oil and evenly spread out mixture.
Top with cheese slices and cook for 20 minutes, then broil for about 5 minutes or until cheese is golden.
Serve with chopped basil and balsamic drizzle.

Notes

Be sure to remove as much liquid as possible from cooked spaghetti squash to reduce excess liquid.