Slim Chicken Spaghetti


1 spaghetti squash to make 2 cups shredded squash

½ cup water

2 tbsp butter or olive oil

1 cup diced celery

1 cup diced onion

1 cup diced bell pepper (any or all colors)

2 tbsp flour (Gluten free or regular)

2 cups diced cooked chicken breast

1 tsp chicken bouillon

½ teaspoon pepper

10.75 oz condensed cream of mushroom soup, undiluted

1 cup 2% reduced fat cheddar cheese, shredded, divided

2 - 8x8 pans


1. Preheat oven to 350 F

2. To cook the spaghetti squash: Rinse and dry the squash. Cut in half, remove inner seeds and place face down on a large microwave safe dish in about ½ cup of water. Microwave for 15-20 minutes, depending on size. The squash is done when a fork can easily pierce the inside of the squash. To "shred" the squash, gently scrape the inside of the squash with a prong. Long, thin pieces will easily come off. Gather all the squash and squeeze out as much of the liquid as you can (otherwise you will have a very soupy casserole).

3. Meanwhile, in a large skillet, heat butter or oil and sauté the celery, onions and bell pepper until tender. Add 2 tbsp of flour and stir to combine.

4. Add the remaining ingredients, including the squash and ¾ cup of the cheese, and stir to combine.

5. Divide the mixture evenly between the 2 pans and bake for 35 minutes. Top with the remaining ¼ cup cheese and bake an additional 10 minutes.

Nutrition Information

Serving size: ¼ of one 8x8" pan

Calories: 170

Total Fat: 8g

Saturated Fat: 2g

Trans Fat: 0g

Cholesterol: 35mg

Sodium: 320mg

Total Carbohydrates: 9g

Fiber: 1g

Sugars: 2g

Protein: 16g

Vitamin A: 15%

Vitamin C: 45%

Calcium: 10%

Iron: 6%