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Rotel Chicken Spaghetti with Spaghetti Squash Recipe

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★★★★★

4.7 from 446 reviews

This Rotel Chicken Spaghetti is a flavorful, healthy twist on a classic comfort food, using spaghetti squash for a low-carb alternative. Tender chicken is combined with savory Rotel tomatoes, dairy-free cream cheese, and nutritional yeast to create a creamy, cheesy sauce that’s baked to bubbly perfection. It’s an easy, gluten-free, and dairy-free meal perfect for weeknight dinners.

Ingredients

Scale

Spaghetti Squash

  • 1 medium spaghetti squash, about 2 pounds
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper

Chicken & Sauce

  • 3 cooked chicken breasts, diced
  • 1 1/2 cans Rotel, drained
  • 1 container Kite Hill dairy-free cream cheese
  • 3 tbsp nutritional yeast
  • 1/2 cup canned unsweetened coconut milk
  • 1 tbsp ghee
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 400°F and lightly coat a baking sheet or casserole dish with cooking spray to prevent sticking.
  2. Prepare Spaghetti Squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds and stringy ribbing to create clean cavities for roasting.
  3. Season Squash: Drizzle the inside of each squash half with olive oil and sprinkle salt and pepper evenly for added flavor.
  4. Roast Squash: Place the squash halves cut side down on the prepared baking sheet and use a fork to poke a few holes on the skin side. Roast for 30 to 40 minutes until the skin is lightly browned and the flesh is fork-tender.
  5. Scrape Spaghetti Strands: Remove the squash from the oven, flip cut side up, and let cool until safe to handle. Use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large mixing bowl.
  6. Reduce Oven Temperature: Lower the oven temperature to 350°F for baking the casserole later.
  7. Cook Chicken Mixture: Cut cooked chicken breasts into bite-size pieces and add them to a large skillet over medium heat.
  8. Add Sauce Ingredients: Add the drained Rotel tomatoes, dairy-free cream cheese, nutritional yeast, coconut milk, salt, pepper, ghee, garlic powder, and onion powder to the skillet with chicken. Heat and stir for about 5 minutes until everything is well combined and warmed through.
  9. Combine Chicken Mixture with Squash: Pour the chicken and sauce mixture over the spaghetti squash strands in the large bowl and stir thoroughly to combine.
  10. Transfer to Casserole Dish: Pour the combined squash and chicken mixture into a lightly greased 8×11 inch casserole dish, spreading it evenly.
  11. Bake the Casserole: Bake at 350°F for 30 to 40 minutes until the casserole is bubbling and heated through, providing a warm comforting dish ready to serve.

Notes

  • Spaghetti squash sizes vary, adjust roast time accordingly for tenderness.
  • Drain the Rotel tomatoes well to avoid excess moisture in the casserole.
  • Using dairy-free cream cheese and coconut milk makes this recipe suitable for lactose-intolerant or vegan adaptations.
  • Ghee adds richness and a slightly nutty flavor but can be substituted with olive oil for a vegan option.
  • This dish can be prepared ahead, assembled, and refrigerated before baking.

Keywords: Spaghetti Squash, Rotel Chicken, Gluten Free, Low Carb, Dairy Free, Healthy Casserole, Comfort Food

Find it online: https://victoriablair.com/rotel-chicken-spaghetti-with-spaghetti-squash-recipe/