Spaghetti Squash Chicken Popper Casserole 

Whew! What a title!! My dear friend Danielle posted earlier today about a jalapeño popper Casserole using spaghetti squash. It may have been one of the most glorious dish I’ve ever seen! As soon as I saw it I knew it would be in my belly by the end of the day. 

What you will need: 

1 spaghetti squash

4oz cream cheese 

1 egg


Diced chicken  (roughly two cups)

Jalapeños (amount to your liking)

1 cup shredded cheddar 

Start by preheating your oven to 400.  Cut you squash in half, long ways and place cut side down on a greased baking sheet. (I like to use bacon grease on mine, it gives it an UHmazing flavor). Cook your squash for 50 mins! When it’s done scrape out the halves with a fork and add to a baking dish. 

Lower oven temp to 350.  Mix in your cream cheese, egg, salt and pepper, chicken and half of the cheddar into the squash. Stir until creamy. (It helps to beat the egg first before adding it). Top with remaining cheese and jalapeños! Bake for 35 mins; broil for 2 mins at the end. 

It is so hard to describe the flavor of this dish. It’s a combination of Mac and cheese, a pot pie and jalapeño poppers. It just too damn delicious for a description!!!! Just try it! I promise you will love it! ❤️️ 

8 thoughts on “Spaghetti Squash Chicken Popper Casserole 

  1. Mallory Culpert says:

    Do you happen to know nutritional facts? I was going to make it for dinner but I’m trying to calorie count so I’m at a loss


    • Hi! I’m so sorry, I don’t have that info right off at the moment! I also don’t usually count macros, so that’s why most of my stuff doesn’t have the nutrition facts. When I’m tying to find out that info I plus the ingredients into spark people macro calculator! Hope that helps!


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