Chicken Spaghetti Squash Casserole- Paleo Style

nutrition Feb 01, 2014

Several months ago, I posted a recipe for gluten-free chicken spaghetti. I recently tweaked it a little bit to make a delicious paleo version. Honestly, I think I like it better! I’ve written about spaghetti squash before, and it really is a perfect pasta substitute. It has a great flavor, and a little crunch, which I love. This dish is super easy to make, and it’s loaded with veggies, lean protein, and gut-healing bone broth. Whether or not you follow a paleo diet, this meal is sure to be a crowd pleaser!


Serves 4-6

  • 2 organic chicken breasts
  • 1 spaghetti squash
  • 1 can organic diced tomatoes and jalapenos
  • 1 zucchini
  • 1 red bell pepper
  • 1 medium onion
  • ½ cup homemade chicken broth (or store-bought organic broth)
  • ½ cup unsweetened almond milk
  • 1 tbsp coconut oil
  • Sea salt and pepper
  • ¼ cup organic shredded mozzarella (optional)


  1. Cook spaghetti squash according to directions HERE
  2. In a medium pan, heat coconut oil and onion over medium heat.
  3. Add chicken, zucchini, and bell pepper, and cook until tender.
  4. In a large bowl, combine spaghetti squash, chicken, veggies, diced tomatoes, chicken broth, almond milk, salt and pepper.
  5. Mix together well and pour into baking dish.
  6. Bake at 350 degrees for 15 minutes.
  7. Add cheese and bake for another 5 minutes until melted.
  8. Serve and enjoy!!!

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