Whole30 Rotel Chicken Spaghetti Squash Casserole Recipe

Introduction

This Whole30 Rotel Chicken Spaghetti Squash Casserole is a comforting and wholesome dish that combines tender chicken, creamy dairy-free cheese, and the natural goodness of spaghetti squash. It’s a flavorful, grain-free casserole perfect for a satisfying dinner that keeps you on track with your clean eating goals.

Ingredients

• 1 medium spaghetti squash (about 2 pounds)
• 1 tbsp olive oil
• 3 chicken breasts (cooked and diced)
• 1 1/2 cans Rotel (drained)
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp pepper
• 1 container Kite Hill cream cheese
• 1 tbsp ghee
• 1/2 cup canned unsweetened coconut milk
• 3 tbsp nutritional yeast

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and lightly coat a casserole dish with cooking spray.
2. Step 2: Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
3. Step 3: Drizzle olive oil inside the squash halves and sprinkle with salt and pepper.
4. Step 4: Place the squash cut side down on a baking sheet. Use a fork to poke a few holes in the skin for steam to escape.
5. Step 5: Roast for 30 to 40 minutes until the outside is lightly browned and the squash is fork-tender. Cooking time depends on the size of the squash.
6. Step 6: Remove the squash from the oven and flip cut side up. When cool enough to handle, use a fork to scrape and fluff the squash strands into a large mixing bowl.
7. Step 7: Reduce oven temperature to 350°F (175°C).
8. Step 8: Dice the cooked chicken breasts into bite-sized pieces and add them to a large skillet over medium heat.
9. Step 9: Add the drained Rotel, Kite Hill cream cheese, nutritional yeast, coconut milk, ghee, salt, pepper, garlic powder, and onion powder to the skillet. Stir and heat for about 5 minutes until well combined and warmed through.
10. Step 10: Combine the chicken mixture with the spaghetti squash strands, stirring until evenly mixed.
11. Step 11: Transfer the mixture to the prepared casserole dish and spread evenly.
12. Step 12: Bake for 30 to 40 minutes at 350°F until the casserole is bubbling and heated through.

Tips & Variations

• For added flavor, sprinkle fresh chopped cilantro or parsley on top before serving.
• Substitute cooked ground turkey or beef for the chicken if preferred.
• Use homemade dairy-free cream cheese or a cashew cream for a different texture.
• Adding a pinch of smoked paprika can give the casserole a subtle smoky depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This casserole does not freeze well due to the texture of the squash and cream cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute spaghetti squash with another vegetable?

While spaghetti squash has a unique texture that works well as a low-carb pasta substitute, you can try using roasted zucchini noodles or shredded cauliflower but the texture and flavor will be different.

Is this recipe truly Whole30 compliant?

Yes, this recipe uses compliant ingredients like ghee and dairy-free cream cheese (such as Kite Hill). Make sure your cream cheese and canned Rotel do not contain added sugars or non-compliant preservatives.

Whole30 Rotel Chicken Spaghetti Squash Casserole Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

A delicious Whole30-approved Rotel Chicken Spaghetti Squash Casserole combining tender roasted spaghetti squash with a creamy, flavorful chicken and Rotel tomato-pepper mixture. This gluten-free, dairy-free casserole is perfect for a healthy, hearty meal that’s easy to prepare and packed with protein and veggies.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 medium spaghetti squash (about 2 pounds)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper

Chicken Mixture

• 3 cooked chicken breasts, diced
• 1 1/2 cans Rotel, drained
• 1 container Kite Hill cream cheese (dairy-free cream cheese)
• 1 tbsp ghee
• 1/2 cup canned unsweetened coconut milk
• 3 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Lightly coat a casserole dish with cooking spray to prevent sticking.
2. Slice and Clean Spaghetti Squash: Cut the spaghetti squash in half lengthwise, then scoop out all seeds and the fibrous ribbing from each half to prepare for roasting.
3. Season Squash: Drizzle olive oil evenly on the cut sides of the squash. Sprinkle with salt and pepper to enhance flavor.
4. Poke Holes in Squash: Place the squash halves cut side down on a baking sheet. Use a fork to poke a few holes for steam to escape during roasting.
5. Roast Squash: Roast in the oven for 30 to 40 minutes, or until the outside is lightly browned and the squash is fork-tender. Timing may vary based on squash size.
6. Fluff Spaghetti Strands: Remove the squash from the oven and flip it cut side up. Once cool enough to handle, use a fork to scrape out and fluff the spaghetti-like strands from each half into a large mixing bowl.
7. Lower Oven Temperature: Reduce oven heat to 350°F (175°C) for casserole baking.
8. Prepare Chicken Mixture: Dice the cooked chicken breasts into bite-size pieces. Place them in a large skillet over medium heat.
9. Add Remaining Ingredients to Skillet: Add the drained Rotel, dairy-free cream cheese, nutritional yeast, coconut milk, salt, pepper, ghee, garlic powder, and onion powder to the skillet with chicken. Heat and stir for about 5 minutes until the mixture is well combined and warmed through.
10. Combine Chicken Mixture with Squash: Transfer the heated chicken mixture to the bowl with the spaghetti squash strands and mix thoroughly.
11. Assemble Casserole: Pour the combined mixture into the prepared 8×11-inch casserole dish, spreading evenly.
12. Bake Casserole: Bake at 350°F (175°C) for 30 to 40 minutes, until the casserole is bubbling and heated through.

Notes

• Cooking time for the spaghetti squash may vary depending on its size; check tenderness with a fork.
• Dairy-free cream cheese like Kite Hill keeps this recipe Whole30 compliant and dairy-free.
• Ghee adds richness but is acceptable on Whole30 as clarified butter.
• Ensure Rotel is drained well to reduce excess moisture in the casserole.
• Nutritional yeast adds a cheesy flavor without dairy.
• This recipe is naturally gluten-free and suitable for paleo and Whole30 diets.

Keywords: Whole30, Rotel Chicken, Spaghetti Squash, Casserole, Gluten Free, Dairy Free, Healthy Dinner, Low Carb