Chicken Broccoli Spaghetti Squash Casserole

Chicken Spaghetti Squash Casserole

Course: Main Course
Cuisine: American
Keyword: low carb casserole, spaghetti squash
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 390kcal
Author: Lisa MarcAurele
An easy chicken spaghetti squash casserole that has a creamy cheese sauce. Can be made with your choice of low carb vegetables like broccoli or cauliflower.
Print Recipe


  • 1 small spaghetti squash
  • 3 tablespoons butter melted
  • 1 tablespoon coconut flour
  • 1/2 cup chicken stock or broth
  • 1 cup coconut milk can or carton
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless & skinless chicken thighs cooked and cubed
  • 12 ounce bag frozen broccoli or vegetable of choice
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup crushed pork rinds optional
  • 4 ounces cheddar cheese shredded


  • Roast spaghetti squash, remove flesh strands and squeeze out excess water using a clean kitchen towel. Set spaghetti squash strands aside.
  • In 9x13-inch casserole dish, combine butter, coconut flour, chicken stock, milk, salt, and pepper.
  • Stir in chicken meat, broccoli, spaghetti squash strands, and grated Parmesan.
  • Top with pork rinds (if using) and shredded cheddar.
  • Bake for 25 minutes at 400°F or until browned.



5.3g net carbs


Serving: 263g | Calories: 390kcal | Carbohydrates: 8.8g | Protein: 23.3g | Fat: 30.7g | Saturated Fat: 19.7g | Cholesterol: 102mg | Sodium: 585mg | Potassium: 490mg | Fiber: 3.5g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 31.4mg | Calcium: 250mg | Iron: 1.6mg

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.