Cait and Co Blog's Spaghetti Squash Casserole

Alfredo Spaghetti Squash Casserole

October 11, 2017

spaghetti squash, whole wheat noodles, garlic, onion, alfredo sauce and mozzarella cheese

spaghetti squash, whole wheat noodles, garlic, onion, alfredo sauce and mozzarella cheese

spaghetti squash, whole wheat noodles, garlic, onion, alfredo sauce and mozzarella cheese

Bertolli Garlic Alfredo Sauce

I love making casseroles that substitute carbs, like rice or pasta, for vegetables. Luckily, my husband loves them too. This Alfredo spaghetti squash casserole in particular is full of creamy goodness, but there’s no need to feel guilty because its 50% veggies!

I didn’t realize just how good this casserole was until we were playing a game at my bachelorette party and I was asked, “What is Milton’s favorite thing that you cook?” His answer was my Alfredo Spaghetti Squash Casserole! I have to say, it was quite a confidence booster. I am super excited to share this recipe with y’all. My plan is to share a new recipe once a week here on the blog. I’d like to come up with a name for the series. My first thought was calling it the “This Bitch Can Cook” series, because that’s what I like to say about myself when Milton likes something I make.


Ingredients

  • 2 Tbsp Olive Oil
  • 1 onion, diced
  • 8 oz chopped mushroom (optional)
  • 2 servings whole wheat spaghetti noodles, cooked
  • 1 spaghetti squash, cooked and gutted…this can be done in the oven or microwave
  • 0.5 lb chicken, cooked and diced
  • 1 15 oz jar of Alfredo sauce
  • 2 cups Italian Blend cheese



Instructions

  1. Preheat your oven to 400 degrees
  2. Spray a 9×13 casserole dish with oil.
  3. Use a medium size skillet, setting the heat on medium. Add 2 Tbsp olive oil and diced onion. Sauté for 5 to 7 minutes. Add chopped mushroom and continue to sauté until onions are caramelized and mushrooms are cooked down
  4. In the casserole dish, add spaghetti noodles, spaghetti squash, diced chicken, onions and mushrooms. Salt and pepper to taste.
  5. Dump the WHOLE JAR of Alfredo sauce in the casserole. Mix together thoroughly.
  6. Top casserole with 2 cups Italian blend cheese.
  7. Bake at 400 degrees for approximately 30 minutes, while keeping an eye on it. I let it brown a little on top.

Serves: 8     Calories: 305      Carbs: 14 g      Protein: 16 g     Fat: 21 g


Let me know how it turns out for you! Yes, it is a little labor intensive with the spaghetti squash, but it is so worth it. I’m pretty sure it is even better the next day for leftovers.

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