Chicken Florentine Spaghetti Squash Casserole
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Chicken Florentine Spaghetti Squash Casserole

Submitted by: Isabel De Los Rios

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Servings: 4

Chicken Florentine with a gluten-free twist.


    1 med. spaghetti squash

    1 lbs. ground chicken

    2 tsp. avocado oil

    1 tbsp. garlic

    20 cherry tomatoes

    1 c. spinach

    2 tsp. garlic powder

    2 tsp. dried oregano

    1 tsp. onion powder

    1 egg


Preheat oven to 400ºF. Line a baking sheet with foil or parchment paper.

Cut squash in half lengthwise, and scoop out seeds. Place squash on baking sheet, cut side down. Cook for 20-25 minutes, until skin gives a bit when touched. Let cool. When squash is cool enough to work with, scrape the flesh into a large bowl.

While the spaghetti squash is cooking, brown ground chicken over medium-high heat. Drain, and move cooked chicken to a large bowl.

Meanwhile, heat avocado oil in a skillet. Add minced garlic and halved cherry tomatoes; cook for 1-2 minutes. Add chopped spinach. Continue to cook until spinach is dark green and wilted. Move entire contents of skillet to bowl with cooked chicken.

Add spaghetti squash to the bowl. Season with garlic powder, oregano, and onion powder. Add egg, and mix until everything is thoroughly combined.

Move mixture to an 8x8 baking dish. Cook for 15-20 minutes.