Almost Paleo Chicken Spaghetti Squash Recipe


Almost Paleo Chicken Spaghetti Squash Recipe

Almost Paleo Chicken Spaghetti Squash Recipe
Almost Paleo Chicken Spaghetti Squash Recipe
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If you're looking for a way to eat healthier, this Almost Paleo Chicken Spaghetti Squash Recipe is a great place to start. While this recipe is not technically Paleo, simply swap out the canned cream of mushroom soup for a homemade mushroom soup to make this a fully Paleo meal. This easy casserole recipe is loaded with healthy veggies, so you won't feel weighed down after eating this spaghetti squash recipe. Green bell peppers, cubed zucchini, and diced tomatoes, make this a meal you can feel good about. Cubed cooked chicken adds a great boost of protein that doesn't overpower the flavor of the squash. This tasty casserole is seasoned with cayenne pepper and cumin, so it has a zippy flavor that your taste buds will appreciate. Die-hard pasta lovers will even enjoy this delicious casserole. For a fun way to lighten up your dinner, try this Almost Paleo Chicken Spaghetti Squash Recipe.

Yields6 servings

Cooking Vessel Size2.5-quart or 9 x 9-inch baking dish


  • 1 (3-pound) spaghetti squash
  • 1 cup cubed zucchini (1 small zucchini)
  • 3 cups cubed cooked chicken
  • 1/2 cup cubed green bell pepper
  • 1 can cream of mushroom soup
  • 1 (15-ounce) can diced tomatotes, well drained
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper


  1. Preheat oven to 375 degrees F. Line a baking sheet with foil and spray with cooking spray. Spray a 2.5-quart (9 x 9-inch) baking dish with cooking spray and set aside.

  2. Cut spaghetti squash in half lengthwise and place cut-side down on the bake sheet (you will remove the seeds later). Bake for 40 to 45 minutes or until squash is cooked but not “mushy”. Remove squash halves to work surface and use a spoon to remove and discard seeds.  Use a fork to scrape the pulp into strands and transfer to a large bowl.
    NOTE: Spaghetti squash can also be cut in half and placed into a steaming basket over simmering water for 40 to 45 minutes to cook.  Drain very well and remove seeds as above before combining with the other ingredients.

  3. Lower oven temperature to 350 degrees F. 

  4. Add remaining ingredients to the bowl with the spaghetti squash and stir to combine. Use a slotted spoon to place the squash mixture into the prepared bake dish, leaving behind any accumulated liquids, and bake 30 minutes.

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