This chicken spaghetti squash casserole is a savory and easy spaghetti squash recipe made with a creamy dairy-free sauce.

Chicken Spaghetti Squash Casserole in a plate.

This spaghetti squash chicken casserole is my favorite healthy pasta casserole alternative. It is creamy, protein-packed and incredibly flavorful. It really hits the spot for those times that I am wanting a creamy pasta dish, but am looking for something healthier.

This casserole is considered to be “primal”, but it can easily be made Paleo and Whole30 if you remove the goat cheese.

Check out my Zucchini, Eggplant and Ground Turkey Casserole or Creamy Mustard Tomato Chicken Casserole for other yummy healthy casserole ideas.

Table of Contents

What makes this recipe great

  • It is a great casserole recipe for those who are following a Paleo, Gluten-free, dairy-free, or grain-free diet.
  • There are lots of veggies and protein inside.
  • It makes for great leftovers.
  • Its a great way to use up spaghetti squash.
Spaghetti squash chicken casserole fresh out of the oven.

Recipe ingredients

  • spaghetti squash– a medium sized one works for this recipe.
  • chicken breast– this will be shredded to add protein here.
  • chicken broth– make sure your doesn’t have extra sugar or chemicals inside.
  • thyme and rosemary– these herbs season the dish.
  • cauliflower– a head of cauliflower is what you’ll need.
  • garlic and onion– these season the dish well.
  • olive oil– any good quality olive oil works well here.
  • nutmeg– this adds nice taste to the sauce in this dish.
  • coconut cream– this is used to replace heavy cream in this recipe.
  • coconut flour– this helps absorb some of the liquid in this dish.
  • goat cheese– crumbled goat cheese is added to the top of the casserole.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of chicken broth, you can use bone broth. This adds extra protein.
  • Instead of coconut flour, you can use tapioca flour.
  • You can omit the goat cheese if you want to make this Paleo and Dairy-free.

Step by step instructions

Spaghetti squash baked in the oven.
Step 1

Step 1– Bake the spaghetti squash.

Shredded chicken in a bowl.
Step 2

Step 2– Boil the chicken breast in chicken stock, then shred it.

Steamed cauliflower.
Step 3

Step 3– Boil the cauliflower in water.

Spaghetti Squash Chicken Casserole before baking.
Step 4

Step 4– Make the cream sauce. Mix the spaghetti squash, shredded chicken, cauliflower and cream sauce together and pour into a pan.

Sprinkle the goat cheese on top.

Spaghetti Squash Chicken Casserole after baking.
Step 5

Step 5– Bake the casserole.

I like to broil this casserole at the end of cooking to get it a bit crisp. Keep an eye on it to make sure it doesn’t burn. Some ovens are hotter than others!

Recipe FAQs

How do you store this recipe?

Cover the pan with aluminum foil and place in the fridge for 3-4 days.

Can you make this in advance?

Yes! Follow all the steps before the baking part at the end. Then store in the fridge until ready to bake.

Does spaghetti squash really taste like pasta?

No it doesn’t. There is similar texture but it is softer in texture and tastes like squash.

Paleo chicken casserole in a plate.

Other squash recipes you’ll love:

Did you try this recipe? Please leave me a ⭐ review below!

Chicken Spaghetti Squash Casserole in a plate.

Chicken Spaghetti Squash Casserole (Dairy-free, Paleo)

A savory and easy spaghetti squash recipe made with a creamy dairy-free sauce.
4.67 from 9 votes
Cook Time 2 hours
Total Time 2 hours
Course Main Course
Cuisine American
Servings 6
Calories 681 kcal


  • 1 medium spaghetti squash
  • 1.5- 2 lbs chicken breast
  • 32 ounces chicken broth ( to boil chicken in )
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1 head of cauliflower
  • 2 1/2 Tbs minced garlic

    ( or 1.5 tsp garlic powder)

  • 1/2 of a yellow onion minced ( or 1.5 tsp onion powder )
  • 1 Tbs olive oil
  • 1 tsp salt
  • 1/2 tsp pepper (optional- omit for AIP)
  • 1/4 tsp nutmeg (optional- omit for AIP)
  • 1 can coconut cream
  • 3 tsp coconut flour ( or 1 Tbs tapioca flour )
  • 1/2 cup crumbled goat cheese (optional- omit for AIP, Paleo, and Whole30)


  • Preheat the oven to 400 degrees.
  • Cover a cookie sheet in aluminum foil.
  • 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. You could also spray olive oil on top with a cooking spray instead.
  • Lay the squash face down on the aluminum paper. Cook the spaghetti squash for 30-40 minutes and then remove it from the oven and let it cool.
  • While the spaghetti squash is cooking, put the chicken breast and 32 ounces of chicken stock into a large pot and bring to a boil. Add 1/4 tsp of dried rosemary and 1/4 tsp of dried thyme. Lower to a simmer and cook covered for 30 mins.  Remove the chicken from the chicken stock (reserving 1 cup of liquid) and shred it with two forks. Set the shredded chicken aside. 
  • 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.
  • Put 1 tbs of olive oil in a pan. Set the stove top to medium heat. Place the minced garlic and onions into the pan and mix them into the olive oil. Let them cook for 4 minutes. Add the can of coconut cream to the pan, along with the salt, pepper and nutmeg. Add the coconut flour or tapioca flour, and the 1 cup of reserved chicken stock ( from when you boiled chicken) to the mixture and allow the mixture to boil for 8-9 minutes. It will thicken during this time. Remove the mixture from heat.
  • Take the spaghetti squash and use a fork to rake against the inside of it, removing the “spaghetti” from the inside.
  • Place the shredded chicken, cauliflower, and spaghetti squash in the pot with the creamy white sauce and mix it all together.
  • Place everything in a large 13×9 inch pan and cover it in 1/2 cup of crumbled goat cheese.
  • Bake in the oven at 400 degrees for 15 minutes. Set the oven to broil and bake for 5 more minutes.
  • Enjoy!


  • Instead of chicken broth, you can use bone broth. This adds extra protein.
  • Instead of coconut flour, you can use tapioca flour.
  • You can omit the goat cheese if you want to make this Paleo and Dairy-free.


Calories: 681kcalCarbohydrates: 24gProtein: 66gFat: 37gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 181mgSodium: 1390mgPotassium: 1704mgFiber: 7gSugar: 8gVitamin A: 474IUVitamin C: 56mgCalcium: 121mgIron: 4mg
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