Chicken Pot Pie Spaghetti Squash Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on the baking sheet and roast for 40-45 minutes, or until the flesh is tender.
• STEP 3.While the spaghetti squash is roasting, heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
• STEP 4.In the same skillet, melt butter and sauté onions, carrots, and celery until softened. Add minced garlic and cook for an additional minute.
• STEP 5.Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to cook off the raw flour taste.
• STEP 6.Slowly whisk in chicken broth and milk, stirring constantly until the mixture thickens. Season with salt, pepper, and thyme.
• STEP 7.Add the cooked chicken, frozen peas, and frozen corn to the skillet. Stir to combine.
• STEP 8.Once the spaghetti squash is done roasting, use a fork to scrape the flesh into strands. Transfer the strands to a greased casserole dish.
• STEP 9.Pour the chicken and vegetable mixture over the spaghetti squash strands and gently toss to combine.
• STEP 10.Bake the casserole in the preheated oven for 20-25 minutes, or until bubbly and golden on top.
• STEP 11.Allow the casserole to cool for a few minutes before serving. Garnish with fresh parsley, if desired.
• STEP 12.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make this dish vegetarian, you can substitute the chicken with tofu or additional vegetables.
• Feel free to add other vegetables of your choice, such as mushrooms or bell peppers.
• If you prefer a thicker sauce, you can add more flour or reduce the amount of liquid.
• For a cheesy twist, sprinkle grated cheese on top of the casserole before baking.
• Serve this casserole with a side salad or crusty bread for a complete meal.

Storage and Serving

• This casserole can be reheated in the oven or microwave.
• To freeze, let the casserole cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months.
• Thaw frozen casserole in the refrigerator overnight before reheating.
• Garnish with fresh parsley or chopped green onions before serving for added freshness.