Whole30 Rotel Chicken Spaghetti Squash Casserole Recipe
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.
- 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
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
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Lightly coat a casserole dish with cooking spray to prevent sticking.
- 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.
- Season Squash: Drizzle olive oil evenly on the cut sides of the squash. Sprinkle with salt and pepper to enhance flavor.
- 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.
- 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.
- 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.
- Lower Oven Temperature: Reduce oven heat to 350°F (175°C) for casserole baking.
- Prepare Chicken Mixture: Dice the cooked chicken breasts into bite-size pieces. Place them in a large skillet over medium heat.
- 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.
- Combine Chicken Mixture with Squash: Transfer the heated chicken mixture to the bowl with the spaghetti squash strands and mix thoroughly.
- Assemble Casserole: Pour the combined mixture into the prepared 8×11-inch casserole dish, spreading evenly.
- 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
