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Chicken Spaghetti (Squash)

  • Yield: 6 servings 1x


Use spaghetti squash if eating a Keto diet.

If you prefer to use canned mushroom soup, you can replace the mushrooms and evaporated milk with 1 can of mushroom soup.

Nutritional information includes spaghetti squash rather than noodles

We like the combination of thyme and marjoram, but you can substitute any herb of choice. We find sage and thyme go well together, as do marjoram and rosemary.


  • 1/2 medium chicken (cooked, boned and cut into chunks)
  • 1 medium spaghetti squash (cooked and shredded) or 1 pkg noodles
  • 1 tbs olive oil
  • 1 cup mushrooms (sliced)
  • 1 small can evaporated milk (or 1 cup heavy cream)
  • 1 medium onion (chopped)
  • 1 medium red bell pepper (chopped)
  • 1 cup cheese of choice (grated)
  • 1 stalks celery (chopped)
  • 2 tsp fresh thyme (chopped)
  • 1 tsp fresh marjoram (chopped)
  • to taste salt & pepper


Spaghetti Squash

  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half, lengthwise.
  3. Remove seeds, rub with olive oil, salt and pepper. Place flesh side down on a baking sheet and bake for 1 hour.
  4. Allow to cool enough to handle.
  5. Using a fork, pull the flesh from the spaghetti squash into noodle type strings.

Pasta Variation

  1. Cook pasta according to package directions until al dente.
  2. Drain pasta.


  1. In a medium sauté pan over medium heat, heat the olive oil.
  2. Add the onion and sauté until just beginning to clear.
  3. Add the celery, red pepper, and mushrooms and sauté until mushrooms have released their moisture.
  4. Season with salt, pepper, thyme and oregano and stir to coat well..
  5. Lightly grease a medium casserole dish.
  6. Preheat oven to 350 degrees.
  7. Place noodles or squash, vegetables, and chicken in the casserole and mix well.
  8. Add the milk and top with the cheese.
  9. Place in oven for 45 minutes and until the cheese is bubbling and beginning to crisp.
  10. Remove from the oven and allow to sit for 5 minutes before serving.


Source:  Sherry Scott

  • Category: Main Dish
  • Cuisine: American


  • Calories: 217
  • Fat: 13.3 g
  • Carbohydrates: 12.69 g
  • Protein: 12.9 g
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