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Home By Meal Lunch and Dinner

Lemon Chicken Spaghetti Squash Casserole

★★★★★ 26 Reviews Recipe Print
gf nf
By: Erin7/7/20

This post may contain affiliate links. Please read my disclosure policy.

lemon chicken spaghetti squash casserole
lemon chicken spaghetti squash casserole

For a gourmet-style meal right at home, try this Lemon Chicken Spaghetti Squash Casserole. It’s decked out with spices and lemon juice that create the perfect savory flavor. You’re going to love it!

lemon chicken spaghetti squash casserole

A delicious squash and chicken casserole recipe

I’m back with a mouth watering casserole, and I couldn’t be more excited to share it with you! When I was in college, I discovered the versatility of spaghetti squash and my life was changed forever. You can use it for so many meals! It can be made into “pasta” noodles, filled with veggies and enjoyed boat-style, or even roasted and eaten alone!

For this recipe, we’re pairing it with some chicken and seasoning it with lemon (among other things) for a delicious lemon chicken spaghetti squash casserole rendition that’s absolutely to die for.

This is one of those meals that fills a village and is absolutely perfect for serving at gatherings or family dinners. Set aside about 1.5 hours for this meal, as it is more in depth than many of my other recipes. Don’t let that scare you though. Most of that is oven time, and the delicious result is well worth the prep!

I can’t wait for you to dig into this yummy lemon chicken spaghetti squash casserole!

lemon chicken spaghetti squash casserole

Ingredients used to make lemon chicken spaghetti squash casserole

This is one of my favorite chicken recipes because it’s like a five star gourmet meal right at home. Your friends and family will be shocked to learn that it’s made from scratch!

Along with the chicken and squash, we’ll be using a blend of spinach, tomatoes, feta, garlic, and a few other ingredients. The secret to perfecting this recipe? Lemon juice!

Here’s everything you’ll need:

  • Chicken breasts
  • Spaghetti squash
  • Olive oil
  • Baby spinach
  • Tomatoes
  • Coconut milk
  • Feta cheese
  • Lemon juice
  • Minced garlic
  • Oregano
  • Basil
  • Salt
  • Pepper
  • Parsley

Tools used to make this casserole

This recipe is a bit more complex than usual and requires a few extra kitchen tools. Once you gather the following items, you’ll be ready to begin!

Squash:

  • Baking sheet
  • Parchment paper or foil
  • Large knife
  • Cutting board
  • Spoon
  • Fork

Remainder of recipe:

  • Baking sheet
  • Parchment paper
  • Saucepan
  • Cutting board
  • Knife
  • Mixing utensil
  • 9×13 casserole dish
lemon chicken spaghetti squash casserole on plate

How to cook spaghetti squash and lemon chicken casserole

This is hands down my favorite squash and chicken recipe because the two foods work so surprisingly well together. Once cooked, they both shred with a fork, allowing them to work perfectly in a casserole.

To make this recipe, you will first need to cook the squash. Once the squash is in the oven, you can begin on the chicken portion of this recipe!

To start, begin by cooking your spaghetti squash. Follow these instructions for baking it to perfection. You can also use your microwave for a quicker version.

Next, place the chicken breasts on a parchment paper covered baking sheet. With 25 minutes left to the spaghetti squash cook time, add the chicken to the oven.

When ready, remove the chicken and spaghetti squash and let them cool.

In a large saucepan, heat the olive oil. Add the spinach, coconut milk, and the diced tomatoes. Heat until the coconut milk has melted and the spinach has slightly wilted.

Note: When adding the coconut milk, use only the top cream part. Discard the remaining clear liquid at the bottom of the can.

When the spaghetti squash is cool enough, use a fork to pull the strands out, and then put them in a bowl. Once they have sat in the bowl of water for 10 minutes, squeeze them with a paper towel or a dishtowel to remove the excess water.

Next, add the spinach mixture to the spaghetti squash, and mix.

Add in half of the feta, lemon juice, garlic, oregano, basil, salt, and pepper.

Next, cut the chicken breasts into small cubes and toss them into the spaghetti squash mixture. By now, everything should be mixed together!

Place the finished mix in a 9×13 casserole dish and top with the remaining feta. Add lemon slices on top for extra flavor.

Bake at 400F for 15 minutes and sprinkle with fresh parsley.

Enjoy!

lemon chicken spaghetti squash casserole

Substitutions options for this recipe

If you find yourself in a pinch and mixing an ingredient, check this list before running to the store! Many of the items can be substituted with alternate ingredients.

  • Chicken breasts: Like with many dishes, chicken can be easily replaced with an equal amount of turkey.
  • Spaghetti squash: For a similar veggie that won’t alter the flavor too much, you can try using zucchini. I recommend doing a bit of research to figure out how to cook it for a casserole, as it won’t use the same instructions as the squash. Another option is to use butternut squash!
  • Olive oil: You can use any oil in place of olive.
  • Baby spinach: Baby arugula is the perfect swap for baby spinach. As guessed, use a 1:1 ratio.
  • Feta: Not a big fan of feta? Go for ricotta or mozzarella!

Why can’t you microwave the squash?

Apart from microwaving the squash for five minutes to soften it, be sure to stick to the recipe and cook your squash in the oven.

The oven creates a delicious caramelized texture that is absolutely incredible and can’t be replicated in the microwave! Plus, it helps to soften the squash even further which makes it perfect for using in the casserole.

Recipe tips and tricks

Here are some helpful pointers for cooking this lemon chicken spaghetti squash casserole to perfection.

Do I have to cook the chicken before adding it to the casserole?
Yes. The chicken must be cooked before adding it to the casserole. Once the casserole is assembled, it is placed in the oven to basically warm and mesh together. This step is not intended to cook the individual ingredients. Rather, it’s used to blend them together.

Avoid a mushy squash
When squash is overcooked, it can start to develop a mushy consistency. I recommend checking your squash every few minutes, especially toward the end of the timer, to ensure that it is not overcooking.

Do I leave the skin on the squash before cooking it?
Yes, you can leave the skin on the squash when cooking it. Since we’re only eating the inside, there’s no need to remove it. Plus, taking it off will not make the squash cook any faster.

Should casserole be covered in the oven?
For this particular dish, there is no need to cover the casserole when baking it.

How to store leftovers
Store extra casserole in the refrigerator for up to 5 days, or the freezer for up to 3 months. If freezing, thoroughly thaw before reheating in the microwave or the oven (I recommend the oven for best results).

More casserole dishes to enjoy

Love a good casserole recipe? Try some of these! The Mexican Quinoa Casserole is a personal favorite in my house.

  • Mexican Quinoa Casserole
  • Buffalo Chicken Sweet Potato Casserole
  • Healthier Sweet Potato Casserole
lemon chicken spaghetti squash casserole on plate
lemon chicken spaghetti squash casserole
★★★★★ 4.9 from 26 reviews

Lemon Chicken Spaghetti Squash Casserole

For a gourmet-style meal right at home, try this Lemon Chicken Spaghetti Squash Casserole. It’s decked out with spices and lemon juice that create the perfect savory flavor. You’re going to love it!

Prep: 40Cook: 20Total: 35 minutes
Yield 8 servings 1x
Print Pin it Rate

Ingredients

  • 4 medium raw chicken breasts (about 2 lbs)
  • 1 large or 2 small spaghetti squash, cooked equaling 5 cups squash.
  • 1 tbsp olive oil
  • 1 5oz bag baby spinach
  • 1 can diced tomatoes
  • 1 can coconut milk, just the top cream part. Discard remaining clear liquid at bottom.
  • 1/4 cup capers
  • 8 oz feta
  • 1/4 cup lemon juice, about 1.5 large lemons juiced.
  • 1 tsp minced garlic
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • fresh parsley + lemon for garnish

Instructions

  1. Cook spaghetti squash according to these instructions. 
  2. Place chicken breasts on baking sheet with parchment paper. With 25 minutes left to spaghetti squash cook time, add chicken to oven.
  3. Remove chicken and spaghetti squash and let cool.
  4. In a large saucepan, heat olive oil. Add spinach, coconut milk (top hard white part), and diced tomatoes. Heat until coconut milk has melted and spinach has wilted slightly.
  5. When spaghetti squash is cool enough, use a fork to pull strands out. Put them in a bowl. Once they have sat in bowl for 10 minutes, squeeze with paper towels or dishtowel to remove all excess water.
  6. Add spinach mixture to spaghetti squash and mix. 
  7. Add in capers, half of feta, lemon juice, garlic, oregano, basil, salt and pepper.
  8. Cut up chicken breasts in to small cubes and toss into spaghetti squash mixture. Everything should be all mixed together now!
  9. Place into 9×13 casserole dish and top with remaining feta. Add lemon slices on top for more flavor.
  10. Bake at 400 for 15 minutes and top with fresh parsley.
  11. Enjoy! Store in refrigerator for 5 days or freezer for 3 months.
Author: Erin MorrisseyCategory: dinner, lunch, gluten-freeMethod: bakeCuisine: AmericanDiet: Gluten Free
lemon chicken spaghetti squash casserole

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Maddie says

    Posted on 8/6 at 8:47 pm

    Hi Erin!

    Do you put the chicken cubes into the mixture raw, or is the chicken cooked before adding them to the spaghetti squash mixture? Thanks!

    Reply
    • Erin says

      Posted on 8/7 at 12:12 pm

      Hi Maddie, you cook the chicken on a parchment paper covered baking sheet in the oven in step two so by the time you add the chicken to the mixture in step 8, it is already cooked! Hope this helps!

      Reply
  2. Lauren says

    Posted on 4/29 at 6:58 am

    This is absolutely delicious! So many incredible flavors. This one will be on repeat in our house!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/29 at 5:12 pm

      Hi Lauren, so glad you loved it!! 🙂

      Reply
  3. Michele says

    Posted on 3/22 at 8:53 pm

    Another winner, Erin!! I skipped the cheese and subbed asparagus for spinach. It all worked great!! Can’t wait for the leftovers for lunch tomorrow. YUM!!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/23 at 3:04 pm

      Hi Michele, so glad you liked it and made it your own!!

      Reply
  4. KR says

    Posted on 10/25 at 9:02 am

    Hi Erin! What what you suggest as an alternative to the coconut milk? I’ve tried it before in another one of your recipes but ended up tossing it, not because of the meal but solely because of the coconut taste. Unpopular opinion, I know! Can I omit the coconut milk step altogether or should I sub another type of milk?

    Reply
    • Erin says

      Posted on 10/25 at 3:12 pm

      Hi, you can use another type of milk you do like!! Let me know what you use and how the casserole comes out!

      Reply
  5. Morgan says

    Posted on 6/18 at 2:50 pm

    This was so flavorful and delicious! Definitely worth the extra time it takes to make.

    ★★★★★

    Reply
    • Erin says

      Posted on 6/21 at 2:21 pm

      Hi Morgan, so glad you loved it!

      Reply
  6. Katelyn says

    Posted on 6/13 at 12:09 pm

    It’s usually hard to find a healthy casserole recipe but this one is healthy and delicious!

    Reply
    • Erin says

      Posted on 6/13 at 2:04 pm

      Hi Katelyn, so glad you loved it!

      Reply
  7. Chelsea Dmytriw says

    Posted on 3/25 at 6:27 pm

    Okay like 5th time making this and have to say it is a 10/10! I love it and my husband loves it! Sooooo yummy!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/25 at 10:41 pm

      Hi Chelsea, so glad you both loved it!! 🙂

      Reply
  8. Victoria says

    Posted on 2/24 at 10:25 am

    Hi Erin! I noticed this isn’t tagged as keto but it is!

    Reply
    • Erin says

      Posted on 2/24 at 11:43 am

      Hi Victoria, thanks for the feedback!!

      Reply
  9. Jac says

    Posted on 2/23 at 7:12 pm

    I made this tonight and my husband has not stopped going on about how much he loved it. Has already asked when I’ll be making again. Thanks!!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/24 at 11:40 am

      Hi Jac, so glad you both enjoyed it!

      Reply
  10. Emilee says

    Posted on 2/7 at 1:55 pm

    Ok this is the best recipe I’ve made in a LONG time. So easy, full of flavor and different! Already looking forward to my lunch breaks this week. 🙂 Thanks Erin-you killed this one!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/7 at 8:00 pm

      Hi Emilee, so happy you loved it and thanks for your kind words!!

      Reply
  11. Ashley says

    Posted on 1/30 at 12:43 pm

    So delicious! I love the creative flavor combinations. To be honest I was a little bit intimidated by this recipe because it is more complicated than some of the other things I’m used to making, but it turned out great! I will definitely be making this again.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/30 at 12:51 pm

      Hi Ashley, I am so glad you made and tackled it! 🙂

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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