Chicken Pot Pie Spaghetti Squash Casserole

This Chicken Pot Pie Spaghetti Squash Casserole has all the flavors of a comforting chicken pot pie in a low carb casserole recipe!

Low carb dinners are often on the menu at our house! Try our Naked Sheet Pan Tacos on taco night or this super tasty Sausage Stuffed Chicken Rollatini!

Chicken Pot Pie Spaghetti Squash Casserole is a spaghetti squash recipe with chicken and vegetables

A Creamy, Chicken Spaghetti Squash Casserole

Spaghetti squash is so popular these days, but I can tell you, my mom has been making it since the 70’s. She would bake it, scrape out the strands and top it with meat sauce and parmesan cheese.

She was so ahead of her time you guys…and we hated it. There’s honestly not much we ever turned our noses up at, but this was one dinner I remember not loving.

Fast forward 30 years and now this Chicken Pot Pie Spaghetti Squash Casserole is one of my favorite dinners! I’m lucky that our boys love it too, because we get to make spaghetti squash all the time!

Chicken Pot Pie Spaghetti Squash Casserole is a low carb dinner made with chicken and vegetables

How To Make Al Dente Spaghetti Squash

All you need to do is follow our simple guide! We actually wrote a whole post on cooking spaghetti squash since some people seem to be afraid to try it. Following a couple of tips (like how to cut those darn things) will get your perfectly cooked spaghetti squash on the table in no time!

So like we mention in the post, this casserole recipe will cook the spaghetti squash again so you don’t want to overcook your spaghetti squash from the beginning. A firmer, more “al dente” spaghetti squash will work best in this casserole recipe.

My How To Cook Spaghetti Squash is an easy recipe for making spaghetti squash

See how you can still see the individual strands of spaghetti squash? They don’t turn into mush after the casserole is cooked because you cooked it the right way! Because mushy spaghetti squash is, well. Mushy. And that’s not delicious or comforting.

This spaghetti squash casserole says it serves eight…here’s a scoop that we took out as a portion. 

Chicken Pot Pie Spaghetti Squash Casserole is a low carb dinner recipe baked with chicken and parmesan cheese

This spaghetti squash casserole is so rich and delicious, you don’t need a whole lot. Unless you are a 15 year old boy coming home from baseball practice. Then, I guess you eat half the casserole.

So portions are a little off in our house, but if you serve a scoop like that with a salad on the side you’ll easily get nine servings.

Chicken Pot Pie Spaghetti Squash Casserole is a low carb dinner recipe that uses spaghetti squash instead of pasta

Looking For More Spaghetti Squash Recipes?

Chicken Pot Pie Spaghetti Squash Casserole is a low carb dinner recipe that uses spaghetti squash instead of pasta

Chicken Pot Pie Spaghetti Squash Casserole

  • Author: Dan
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x

This spaghetti squash casserole taste just like your favorite chicken pot pie recipe, but a lower carb version!



  • 5 cups cooked spaghetti squash, *see note below
  • 3/4 cup diced onion
  • 4 garlic cloves, chopped
  • 2 cups shredded chicken (or turkey)
  • 2 cups frozen peas and carrots
  • 10 ounces button mushrooms, sliced
  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • Fresh black pepper to taste
  • 1 teaspoon poultry seasoning
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 cup grated parmesan cheese, divided
  • 1/4 Panko breadcrumbs


  1. Preheat the oven to 400 degrees.
  2. Melt the butter in a large skillet over medium-low heat.
  3. Add the onions, stirring into the butter and cook until the onions have completely softened, about 10 minutes.
  4. Stir in the garlic and cook one minute longer.
  5. Add the mushrooms, salt, pepper, poultry seasoning and rosemary then cook until the mushrooms are browned, about 5 minutes.
  6. Stir in the frozen peas and carrots then add the flour and stir to combine. Cook for a minute while stirring, then slowly pour in the milk.
  7. Using a wooden spoon, scrape up the bottom of the skillet and stir the milk into the vegetables. Let the filling come up to a simmer and then let thicken for 3-4 minutes.
  8. Stir in the chicken and 1/4 cup of the parmesan cheese, then remove the skillet form the heat. Taste for seasonings and adjust if needed.
  9. Pour the filling into a large bowl along with the cooked spaghetti squash. Stir gently to combine the filling, then pour into a 9″ x 13″ baking dish that’s been buttered or sprayed with cooking spray.
  10. Top the casserole with the remaining parmesan cheese and breadcrumbs then bake for 30 minutes.
  11. To brown the topping even more, place the casserole under the broiler for 3-4 minutes.

Recipe Notes

*Follow this SIMPLE GUIDE for the best way to cook spaghetti squash! You’ll need a large spaghetti squash to yield 5 cups.

  • Category: Dinner
  • Method: Oven
  • Cuisine: American

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13 Responses
  1. Laura

    By far this was THE BEST spaghetti squash casserole I have ever made. I subbed 2% milk for the whole milk and the sauce thickened up just fine.

  2. Shannon

    made this last night– wow! so so good! I swapped the mushrooms for raw spinach and the whole milk for 2% and it was amazing. definitely a new family favorite, even for my picky eaters!!

  3. Tiffany

    Awesome recipe, thank you! I made a couple mods:
    I used a can of cream of mushroom soup (mixed with 1 cup of re-hydrated mushroom water)
    Omitted flour, butter and panko

    Hubs said he didn’t miss the traditional pie crust at all!

  4. Erin

    Admittedly I modified it a little because of what I had on hand but it was amazing!
    1% milk instead of whole
    No mushrooms
    1 cup ea of peas and corn
    Bread crumb topping instead of panko
    New favorfavorite!

  5. Amy Manuel

    This was my first time cooking spaghetti squash for my family. I’ve had it but they hadn’t . I wasn’t sure if they would like it since they turn their noses up to most vegetables, like a lot of kids do… but they LOVED this meal! Low carb and low calorie AND my family loved it… so WIN WIN! I’ll definitely be making this again.

  6. Danielle

    I have made this recipe so many times! It always turns out so yummy! Sometimes I’ll add other veggies or spices to change it up a bit, but it always comes out excellent. I have had so many people ask for the recipe!

  7. Stacy

    My boss just gave me 5 big spaghetti squashes, started looking up recipes, I only know two ways to cook them. Came across your recipes, it sounds and looks Delicious!!! Love the fact that you addressed the issue of it getting watery when you double cook it( A lot of recipes didn’t, they looked watery and unappetizing). Excited to try your recipe this week.

  8. Jody

    I love this recipe! One of my favorite ways to use spaghetti squash! I subbed milk for unsweetened plan almond milk, omitted the parm, and used gluten free flour and panko. The sauce turned out amazing!

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