Creamy Spaghetti Squash Chicken Casserole (paleo, GF)

Creamy Spaghetti Squash Chicken Casserole (paleo, GF). Now THIS you need for dinner! | Perchance to Cook,

I went to Vegas over the weekend. I ate fried food, drank more than usual, and basically was surrounded by a processed foods party. My body wasn’t happy with me at first, but then it got used to it and started asking for more. Now that I’m back home and eating my normal non-processed diet, my body is kind of mad at me again. It’s asking: Where is the sugar? Where is the pasta?

And my answer is this Creamy Spaghetti Squash Chicken Casserole! 


Shredded chicken, cauliflower, and spaghetti squash are all covered in a creamy paleo white sauce and topped with goat cheese. This casserole is so good, you’ll forget that you are eating a non-processed dish. My taste buds were totally fooled.


This casserole is first baked and then broiled until crispy. It does take some prep-work, but it is sooo worth it! And it makes wonderful leftovers.


I used to make a similar casserole with pasta and canned chicken. I had been missing this dish lately (post-Vegas crave) and this motivated me to try a Paleo version. Creamy-Spaghetti-Squash-Chicken-Casserole-paleo-4

After tasting this Creamy Spaghetti Squash Chicken Casserole, I can’t imagine going back to the other pasta version. This one honestly tastes better and doesn’t have the flour, butter, or canned anything that many other creamy casseroles have. Plus this one is full of vegetables and shredded chicken, its a win-win.

This recipe was shared at the AIP Recipe Roundtable.         Recipe-Roundtable-Badge

5.0 from 3 reviews
Creamy Spaghetti Squash Chicken Casserole (paleo)
Serves: 4
  • 1 medium spaghetti squash
  • 1.25 pounds of chicken breast
  • 1 head of cauliflower
  • 2½ Tbs minced garlic (this was about 6 cloves of garlic for me, but it will depend on the size of your cloves)
  • ½ of a yellow onion minced
  • 1 Tbs olive oil
  • 1 tsp salt
  • ¼ tsp pepper (optional- omit for AIP)
  • ¼ tsp nutmeg (optional- omit for AIP)
  • 1 can of coconut cream
  • 1 cup of chicken stock
  • 3 tsp coconut flour
  • ½ cup crumbled goat cheese (optional- omit for AIP)
  1. Preheat the oven to 400 degrees.
  2. Cover a cookie sheet in aluminum foil.
  3. Cut the spaghetti squash in half and remove the mushy core with a spoon. Then cover the surface with some olive oil and evenly "paint it on" with a silicone basting brush.
  4. Lay the squash face down on the aluminum paper. Cook the spaghetti squash for 30 minutes and then remove it from the oven and let cool.
  5. While the spaghetti squash is cooking, boil some water and place the chicken inside the boiling water for about 30 minutes. Remove the chicken from the water and shred it with two forks. Set the shredded chicken aside.
  6. While the chicken and spaghetti squash are cooking, fill another pan with water and cook the cauliflower (cut into smaller cauliflower floret pieces) for 11 minutes. Remove from heat and strain. Set the cauliflower aside.
  7. Put 1 tbs of olive oil in a pan. Set the stove top to medium heat.
  8. Place the minced garlic and onions into the pan and mix them into the olive oil. Let them cook for 4 minutes.
  9. Add the can of coconut cream to the garlic and onions and mix well. Add the salt, pepper and nutmeg to the coconut cream mixture and allow the mixture to boil for 8-9 minutes. Then add 1 cup of chicken stock. Allow the mixture to cook for another 15-18 minutes, so that it can reduce. I added 3 tsp of coconut flower at the end and whisked it into the mixture to thicken it. Remove the mixture from heat.
  10. Take the spaghetti squash and use a fork to rake against the inside of it, removing the "spaghetti" from the inside.
  11. Place the shredded chicken, cauliflower, and spaghetti squash in the pot with the creamy white sauce and mix it all together.
  12. Place everything in a large 13x9 inch pan and cover it in ½ cup of crumbled goat cheese.
  13. Bake in the oven at 400 degrees for 15 minutes. Set the oven to broil and bake for 5 more minutes.
  14. Enjoy!

24 thoughts on “Creamy Spaghetti Squash Chicken Casserole (paleo, GF)

  1. You could even make this with the faux alfredo sauce (made from cauliflower) as the white sauce, i bet that would be a great veggie superboost!

    1. Hi Wendy! I meant a 14 ounce can of coconut cream. I usually buy the Savoy brand, which is in the international section of my grocery store. I hope that answers your question! Let me know how it turns out 🙂

    1. What about broccoli? You could also try carrots, asparagus, or sweet potato. Let me know how it turns out (and how he likes it haha)

  2. Will Coconut Milk work, I live in the Middle East and it is sometimes hard to get products, just wondering if I can’t find the cream. We do get coconut milk, I assume it will not be as creamy.

    1. If it’s canned coconut milk, it will work great. It’s usually very creamy and I have found that canned coconut cream and canned coconut milk are pretty interchangeable. 🙂 Let me know how it works out!

      1. Make the casserole with the full cream coconut milk, it was wonderful. Thank you for sharing this recipe. Have you tried it with adding curry? Just wondering and if so how much curry powder should be added.
        I could not get coconut flour here so I used tapioca flour.

        1. Thanks for getting back to me and letting me know the coconut milk worked! I’m also happy to hear the tapioca flour worked too. I haven’t added curry, but I’d love to hear if it does taste good. I was thinking about incorporating hot sauce to make a buffalo chicken version soon!

          1. Will try the curry the next time I make it. My husband loved the dish and likes curry.
            Will this freeze well?
            Will be going back to the states for a few months and want to make meals for my husband before I go.
            We have just started eating Paleo and want to keep him on track.

          2. I’m sorry for the delayed response! I don’t know about how it will freeze. I want to say it will be fine, but I’ve never done it. As far as paleo meals go, meat sauce freezes really well. You can also use meatsauce to make stuffed peppers and freeze those. I did some research on freezing spaghetti squash, it seems to work, but doesn’t taste as fresh.

  3. Absolutely delicious! I added some mushrooms, used shredded leftover rotisserie chicken, and added a quarter cup of hot sauce. 🙂

    1. Yumm! What a great idea– mushrooms, rotisserie chicken, and hot sauce! My fiance would love that. Thanks for the tip! 🙂

    1. I just did a quick calculation and there are around 2265 calories in the whole casserole, so 566 calories a person if you are serving 4, and 377 calories a person if you are serving 6. Most of calories come from coconut cream. 🙂

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