This Spaghetti Squash Bake is Deliciously Easy!

You’ll love this recipe! It’s hearty and flavorful and has the comforting aspects of a casserole, but more nutritious! (And it’s great if you’re watching your carbs.)

One of my favorite parts of this recipe (besides the salsa + ranch combo mmm.) is that you roast everything on one pan! And you can roast the squash and chicken ahead of time!

Once you have that step done, it's just a matter of some chopping, stirring, and dumping into a baking pan. Easy Peasy.

Green Spaghetti Squash Ingredients

• Spaghetti squash (between 3-4 pounds)
• Chicken breasts or thighs
• Onion
• Salt
• Black pepper
• Avocado oil
• Eggs
• Salsa verde or other runny salsa (not pico de gallo)
• Paleo ranch
• Smoked paprika
• Hot sauce (optional), plus more for serving
• Chopped cilantro, green onions, avocado, and lime wedges, for serving

How to Make Spaghetti Squash and Chicken Casserole

1. Preheat the oven to 425°F (220°C).
2. Cut the ends off of the spaghetti squash, then cut the whole thing in half. Scoop out the seeds and membranes, then put the squash halves cut-side up on a large rimmed baking sheet.
3. Add the onion quarters and chicken to the same pan. Sprinkle everything with ½ teaspoon of salt, black pepper, and the avocado oil. Turn the chicken over a couple of times with a pair of tongs to coat both sides with the oil.
4. Roast for 20 minutes or until the chicken is mostly cooked through and you can pull the squash apart with a fork.
5. Prepare a 9x13 baking dish with nonstick spray.
6. Use a fork to scrape all of the spaghetti squash strings out and put them in the baking dish. Chop the chicken and onion and sprinkle them evenly over the squash.
7. Whisk together the eggs, salsa, ranch, smoked paprika, hot sauce, and the remaining ½ teaspoon salt. Pour it over the spaghetti squash mixture. Use a fork to nudge the mixture around so the sauce gets into most of the squash.
8. Bake for 20-25 minutes until the sides are bubbly and the center is hot and steamy.
9. Sprinkle the garnishes on top of the pan or add them to individual servings. Serve with additional hot sauce.

How to Serve This Spaghetti Squash Bake

This dish can be enjoyed alone or with a simple side dish. My Cabbage Slaw with Cucumber Yogurt Dressing, or Sauteed Green Beans are a good option!

How to Store Green Spaghetti Squash

Make this casserole in advance - This recipe is PERFECT for meal preppers or those who like to prep components of a meal ahead of time. I recommend assembling the casserole up to step 7, and baking within 2 days.

Fridge - Leftovers can be stored in the fridge for up to 4 days in an airtight container.

Chicken and Spaghetti Squash FAQs

More Spaghetti Squash Bakes

Have you tried the other spaghetti squash recipes on my site?

Buffalo Ranch Chicken & Spaghetti Squash Bake

Chicken Enchilada & Spaghetti Squash Bake

Spaghetti Squash with Roasted Mushroom & Garlic Sauce

Green Chile Spaghetti Squash Casserole Chicken

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 45 minutes

This keto/Whole30 friendly spaghetti squash bake is PERFECT for meal preppers or those who like to prep components of a meal ahead of time. I love the addition of green salsa and a splash of paleo ranch to give it some creaminess. Avocados on top are a must!

Print

Ingredients

Toggle ingredient group

• 1 medium or large spaghetti squash (between 3-4 pounds)
• 1 ½ pounds boneless, skinless chicken breasts or thighs
• 1 medium onion, peeled and quartered
• 1 teaspoon salt, divided
• Pinch of black pepper
• 2 tablespoons avocado oil
• 2 eggs
• 1 cup salsa verde or other runny salsa (not pico de gallo)
• ½ cup prepared Paleo ranch
• 1 teaspoon smoked paprika
• 1 tablespoon hot sauce (optional), plus more for serving
• Chopped cilantro, green onions, avocado, and lime wedges, for serving

Instructions

1. Preheat the oven to 425 degrees F.
2. Cut the ends off of the spaghetti squash, then cut the whole thing in half. Scoop out the seeds and membranes, then put the squash halves cut-side up on a large rimmed baking sheet.
3. Add the onion quarters and chicken to the same pan. Sprinkle everything with ½ teaspoon of salt, black pepper, and the avocado oil. Turn the chicken over a couple of times with a pair of tongs to coat both sides with the oil.
4. Roast for 20 minutes or until the chicken is mostly cooked through and you can pull the squash apart with a fork.
5. Prepare a 9x13 baking dish with nonstick spray.
6. Use a fork to scrape all of the spaghetti squash strings out and put them in the baking dish. Chop the chicken and onion and sprinkle them evenly over the squash.
7. Whisk together the eggs, salsa, ranch, smoked paprika, hot sauce, and the remaining ½ teaspoon salt. Pour it over the spaghetti squash mixture. Use a fork to nudge the mixture around so the sauce gets into most of the squash.
8. Bake for 20-25 minutes until the sides are bubbly and the center is hot and steamy.
9. Sprinkle the garnishes on top of the pan or add them to individual servings. Serve with additional hot sauce.

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

The post Spaghetti Squash and Chicken Casserole appeared first on Perry's Plate.

Hello, friends! I took a little time off to recover from Christmas, and we made a last-minute trip to Utah to attend a funeral. Needless to say, I'm really happy that school resumed this week and we're back into our regular routine. AND I've got some new I'll be sharing shortly.

Let's talk about this breakfast bake! I've made it a couple of times -- even froze it once and it did great! My favorite part is the spiralized butternut squash.

Aren't these the prettiest veggie noodles you've ever seen? I prefer butternut noodles over zucchini noodles because they're heartier and less watery than zucchini noodles tend to be. Plus, look at that color.

Would I lose any credibility if I admitted that I make a lot of my ingredient choices based on color coordination? Or just color in general?

By the way, if you don't have a spiralizer, grab one! Especially if you're going to be venturing into a paleo or low carb/keto lifestyle. Or just looking to add more vegetables to your diet. Or more orange noodles.

This is really easy to throw together, too. Just spiralized butternut squash, cooked & crumbled breakfast sausage, and a few handfuls of torn baby spinach.

If you've been around here for a while you may know that I like to throw handfuls of spinach into random stuff. It's my go-to if I think a recipe needs more veg. Plus my kids are (usually) ok with bits of green in their food.

Like other breakfast bake an eggy mixture gets poured all over. This one also has almond milk, salsa verde, and some spices.

This could potentially be Whole30 compliant, too! Finding bulk breakfast sausage that's Whole30 compliant might be next to impossible.

If you can't find it, use my Homemade Chicken Breakfast Sausage recipe!

Spiralized Butternut Squash Breakfast Bake

Yield: Serves 12

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

This tasty breakfast bake start off with spiralized butternut squash and is packed with flavor -- sausage, southwest spices, and some salsa verde.

Print

Ingredients

Toggle ingredient group

• 1 pound bulk breakfast sausage
• ½ of a large butternut squash, spiralized (The long, straight half. Not the round, hollow end.)
• 2 large handfuld of torn baby spinach
• 1 cup jarred salsa verde
• 9 eggs
• 1 cup of almond or coconut milk (see note)
• 1 ½ teaspoon sea salt
• 1 teaspoon onion powder
• 1 garlic clove, minced
• ½ teaspoon smoked paprika

Instructions

1. Preheat the oven to 375 degrees F.
2. Cook the sausage in a large skillet over high heat until cooked through and crispy in spots, breaking up the meat in to small pieces as it cooks.
3. Prepare a 9x13" baking dish with nonstick spray. Place the spiralized squash in the pan. Sprinkle the sausage and spinach over the top.
4. In a large bowl or measuring cup, whisk together the remaining ingredients. Pour it evenly over the meat and vegetables in the baking dish.
5. Bake for about 60 minutes, uncovered, until everything is cooked through and there aren't any more goopy egg spots on top. (You know what I'm talking about, right?)

Notes

Nat's Note:

1. To make this a little more creamy, you can substitute ⅓ cup of the milk with heavy cream.

2. If you're wanting this to be Whole30 compliant and can't find compliant breakfast sausage, use my Homemade Chicken Breakfast Sausage!

SaveSave

The post Spiralized Butternut Squash Breakfast Bake appeared first on Perry's Plate.

This guacamole chicken salad was a very happy accident.

Well, not entirely. I was trying to make a salad (and not, say... trying to paint my nails.)

The fact that the chicken was smothered in deconstructed guacamole was an accident. I wanted to make a chicken salad-type thing for lunch and started adding things. Then a lone avocado on the counter was staring me in the face as if to say, "Well, you put lime, cilantro, and onions in there. Were you planning on including me, too?"

Um, yes. I was absolutely planning on doing that.

The fact that both of my kids begged me to make it again tells you how great this was. They ate theirs in pita halves, and I put mine over a bed of Romaine lettuce. I only wish I had more leftover chicken!

If you like this, you might my other favorite chicken salad recipe! Easy Rotisserie Chicken and Apple Salad.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Guacamole Chicken Salad

Yield: 2-3 servings

Additional Time: 15 minutes

Total Time: 15 minutes

This salad is everything I love about guacamole all wrapped up in an easy chicken salad.

Print

Ingredients

Toggle ingredient group

• 2 cups leftover cooked chicken, cubed or shredded
• ⅓ cup paleo-friendly mayonnaise
• 2-3 T salsa verde (optional)
• 1 green onion, chopped
• ¼ cup chopped fresh cilantro
• ¼ cup crumbled Cotija cheese (optional)
• ½ an avocado, diced
• juice from ½ a lime
• generous pinches of salt and ground cumin

Instructions

1. In a medium bowl combine the chicken, mayo, salsa verde, onion, cilantro, and Cotija cheese (if using). Mix thoroughly. Gently fold in the avocado.
2. Add the lime juice, salt, and cumin and stir again gently. Taste and adjust seasonings if necessary.
3. Serve wrapped in lettuce or over chopped salad greens. Or by itself.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Guacamole Chicken Salad appeared first on Perry's Plate.

I'm really excited about this post.

I'm so in love with crispy tacos. Not the crispy tacos made from the shells you buy at the store, but from corn tortillas. 

In a nutshell, you fry the tacos (with the filling already inside) in a little oil until they're crispy. If you're a Pioneer Woman fan, you may have noticed the chicken taco recipe she recently posted to her cooking site. These ones are similar but much easier, I think.

I made tacos for the first time like this a couple years ago when I discovered the Crispy Black Bean Tacos from a Bon Appetit mag, but never played around with fillings. That vegetarian version has graced our table many, many times.

There's another reason why I'm excited for this post. This first variation was actually a collaboration between myself and a real-life friend (Mindy) who lives 600 miles away. Mindy, who runs the book review blog Reading for Sanity, emailed me one day and told me that she'd used my taco seasoning to make some pretty wicked chicken tacos. . .

Since I had planned on roasting a chicken in the next week or two, I tucked away the idea until I had some leftovers. Because I love to add my own spin on things, I added a variation of Southwestern Cabbage Slaw (which tops pretty much every taco I make), used cotija cheese (that's what I had), and fried them in a little oil.

Uh yeah... any other recipe I find that calls for leftover shredded chicken better have a lot of potential because if not, that chicken will turn into a taco every time.

Crispy Taco Ingredients

• Cooked, shredded chicken (Leftovers or roast chicken)
• Taco Seasoning - The ALL time favorite or Smoky Chipotle Taco Seasoning
• Fresh cilantro
• Corn tortillas - If you have time to make your own, they will taste even better!
• Oil for frying

How to make homemade crispy tacos

1. In a skillet over medium heat, add the chicken, taco seasoning, and ¼ cup of water. 
2. Bring to a simmer and let it cook until the sauce thickens. Remove from heat and stir in the cilantro. 
3. In another large skillet, heat the oil on medium-high heat.
4. Add a couple of tortillas to the oil. Wait 10-15 seconds, then flip them over.
5. Place some of the chicken mixture down the center of the tortillas. Using tongs, fold the tortillas in half and press for a few seconds. The tortilla should start to hold its shape.
6. Cook for 2-3 minutes, then flip them over to the other side to cook. Both sides should have golden brown spots and the tortilla should be somewhat crisp. 
7. Repeat with remaining tortillas and filling.

SaveSaveSaveSaveTips

• If you can get your hands on a tortilla press, making your own tortillas will be worth the effort! You can make them without the press, but they will have the "handmade" thickness and shape to them.
• If you don't have taco seasoning, you can always use salsa! (Just omit the water as salsas are more watery already)

Flavor Variations

Roasted Tomatillo-Chipotle Salsa

Simple Homemade Salsa Verde

Smoky Grilled Salsa

Grilled Pineapple and Jalapeno Salsa

Grilled Pineapple Salsa

Serving Suggestions

 Southwestern Cabbage Slaw - This tops almost every taco I make

Roasted Jalapeno Ranch (Paleo)

Cilantro Pesto

The Best Guacamole

Homemade Pico de Gallo

Whole30 Enchilada Sauce

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Crispy Shredded Chicken Tacos

Yield: Serves 6-8

Taking the time to pan fry these tacos is time well spent. We love whipping this up on a lazy Saturday and no other taco can compare!

Print

Ingredients

Toggle ingredient group

• 3 ½ - 4 cups cooked, shredded chicken (about half of a 4 lb roast chicken)
• 2-3 Tablespoons taco seasoning, to taste
• ¼ cup chopped fresh cilantro
• 20-24 corn tortillas
• about ¼ cup oil, for frying + more if necessary

Instructions

1. In a medium skillet over medium heat, add the chicken, taco seasoning, and ¼ cup of water.
2. Bring to a simmer and let it cook until the sauce thickens and the mixture isn't so watery, about 5 minutes or so. Remove from heat and stir in the cilantro.
3. Place a few paper towels on a plate and set it next to the stove. In another large skillet, heat the oil medium-high heat. It should "shimmer" and bubble quite a bit if you stick a wooden spoon in it.
4. Add a couple of corn tortillas the oil. Wait 10-15 seconds, then flip them over. Place some of the chicken mixture down the center of the tortillas (about 2-3 T, depending on the size of your tortillas). Using tongs, fold the tortillas in half and press for a few seconds. The tortilla should start to hold its shape. Cook for 2-3 minutes, then flip them over to the other side to cook for another 2-3 minutes. Both sides should have golden brown spots and the tortilla should be somewhat crisp.
5. Transfer to the plate lined with paper towels. Cover or place in a warm oven to keep them warm.
6. Repeat with remaining tortillas and filling, adding more oil if the tortillas start to stick or scorch. Serve with desired garnishes.

Salsa Verde Variation: Omit the taco seasoning and water. Add ½ cup homemade or purchased salsa verde when the instructions say to add the taco seasoning.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Crispy Shredded Chicken Tacos (Pan Fried) appeared first on Perry's Plate.