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Adding fresh basil not only enhances the flavor profile of your Cheesy Spaghetti Squash Chicken Casserole but also elevates its presentation. A sprinkle of this aromatic herb on top before serving adds a burst of color and freshness, making your dish visually appealing and inviting.

Cheesy Spaghetti Squash Chicken Casserole

Discover the comforting flavors of Cheesy Spaghetti Squash Chicken Casserole, a delightful dish that transforms spaghetti squash into a cozy meal for the whole family. Packed with creamy cheeses, tender chicken, and vibrant broccoli, this casserole is not only delicious but also nutritious. It's perfect for weeknight dinners or meal prep. Easy to make and satisfying, this recipe brings the warmth of comfort food with a healthy twist. Dive into the creamy goodness today!
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Ingredients
  

1 medium spaghetti squash

2 cups cooked, shredded chicken (rotisserie chicken is an excellent option)

2 cups broccoli florets (can be fresh or frozen)

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 cup ricotta cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and black pepper, to taste

2 tablespoons olive oil, divided

Fresh basil, for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven temperature to 375°F (190°C) to prepare for baking.

    Prepare the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds with a spoon. Drizzle the insides of the squash with 1 tablespoon of olive oil, then season with salt and pepper. Place the squash halves cut-side down on a baking sheet. Roast in the oven for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.

      Cook the Broccoli: For fresh broccoli, steam or blanch the florets in boiling water for 3-4 minutes until they turn vibrant green and are tender. If you choose to use frozen broccoli, simply thaw it and then drain the excess water. Set the cooked broccoli aside.

        Make the Cheese Mixture: In a large mixing bowl, combine the shredded chicken, cooked broccoli, halved cherry tomatoes, shredded mozzarella, grated Parmesan, ricotta cheese, garlic powder, Italian seasoning, and the remaining 1 tablespoon of olive oil. Mix all ingredients thoroughly, then season with salt and black pepper to your liking.

          Combine with Spaghetti Squash: After removing the roasted spaghetti squash from the oven, let it cool slightly to avoid burns. Use a fork to gently scrape the spaghetti-like strands from the squash halves, placing them into the bowl with the chicken and cheese mixture. Stir the ingredients until they are thoroughly combined.

            Assemble the Casserole: Lightly grease a 9x13-inch baking dish, then transfer the combined mixture into the dish, spreading it evenly.

              Add Toppings (Optional): For an extra cheesy and crispy crust, you can sprinkle additional mozzarella or Parmesan cheese on top before baking.

                Bake: Place the casserole in your preheated oven and bake for 25-30 minutes, or until the top is bubbly and golden brown.

                  Garnish and Serve: Once baked, take the casserole out of the oven and allow it to cool for about 5 minutes before serving. Garnish with fresh basil leaves for a vibrant touch.

                    Prep Time, Total Time, Servings: 15 min | 1 hour | 6 servings