Chicken Spaghetti Squash

  • Level: Easy
  • Yield: 4 servings
  • Total: 1 hr 20 min
  • Active: 1 hr


1 large spaghetti squash (about 2 1/2 pounds)

2 tablespoons olive oil

One 10-ounce package sliced mushrooms

1 red bell pepper, diced 

4 scallions, thinly sliced, white and green parts separated

1/2 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

1 cup half-and-half

2 cups shredded rotisserie chicken (skin and bones discarded)

3 cups shredded Cheddar


  1. Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
  2. Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.  
  3. Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.
Let's Get Cooking!

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19 Reviews


Just made this and am pleasantly surprised how good it is. I followed recipe pretty closely (unusual for me) and found the proportions of cayenne, cheese, dairy, and squash just right. I think the red pepper is key, but the mushroom optional. I’m happy with the small changes I made: I had giant green onions so added ½ the greens in with the squash, along with almost a cup of cooked cauliflower in smallish pieces, and maybe 1/4 cup frozen peas for much-needed color and a bit of sweetness & texture. Both these complemented the flavors and added to the dish, and I don’t think I’d ever omit them. I only had 2 C sharp cheddar so added 1 cup of mozzarella to the mix, leaving a full cup of cheddar for topping. Cheese was not overwhelming at all, and after the rest period did not have excess moisture. My spaghetti squash did not retain the nice “noodles” as shown in the picture, but it didn’t bother me much. For those criticizing the recipe for being unbalanced, remember that the size of squash and type & quality of cheese & spices vary widely so you need to take that into account, as well as your own tastes. Super low carb to boot, but I probably negated that benefit by eating too much, it was so tasty. This might be my current favorite use for leftover rotisserie chicken.

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