Can I use leftover or rotisserie chicken for this casserole?

Yes! Just stir cooked diced/shredded chicken into the squash/feta/spinach mixture before stuffing the squashes. You can also prep the chicken separately if you'd like; just

The feta didn't melt well for me in this squash casserole. What happened?

Not all feta melts the same! Opt for blocks of feta, preferably in brine. Feta with a higher fat content will melt better. And lastly...stir the feta/sun-dried tomatoes/chicken together as soon as they get out of the oven! The first time I tested this casserole, I waited while the spaghetti squash cooled and I was bummed with the results. The next test, I mixed the feta, sun-dried tomatoes, and chicken together as soon as they came out of the oven while the spaghetti squash cooled. Much better results!

Feta Chicken Spaghetti Squash Casserole (High Protein)

Description

Mostly hands off, this Feta Chicken Spaghetti Squash Casserole makes a fantastic high protein weeknight dinner! Use a smaller casserole dish (a 9x9 baking pan worked well) or double the recipe for a 9x13 casserole.

Ingredients

Units Scale

1 medium (3 1/2 lb) spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1 1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 7-oz block feta cheese in brine, drained
1/2 cup sun-dried tomatoes in oil, undrained
2 large boneless skinless chicken breasts
1 5-oz package fresh baby spinach (about 5 cups)
4 eggs
1 tablespoon fresh lemon juice (from 1 lemon)
1/2 teaspoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon thyme
1/2 teaspoon dried dill
1/8 teaspoon ground nutmeg
4 large garlic cloves, minced (about 2 tablespoons)
2 tablespoons chopped fresh oregano (optional)
1/4 cup grated Parmesan cheese (about 1 ounce)

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Instructions

PREP: Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper or aluminum foil. Lightly oil a 9x9 or similar-sized casserole dish.
ROAST: Rub the squash halves with olive oil and position cut side down on the baking sheet. Season the chicken breasts with salt and pepper. Either place the block of feta and chicken breasts on the same baking sheet or in the prepared casserole dish. Top the feta and chicken with sun-dried tomatoes, plus some of the oil from the jar of tomatoes. Roast for 40-50 minutes, until squash is tender. If the feta or tomatoes are browning too fast, tent the feta and chicken with aluminum foil during the last 10 minutes of cooking.
PREPARE EGGS: While the other ingredients are roasting, add the eggs, lemon juice, parsley, oregano, rosemary, thyme, dill, and nutmeg to a mixing bowl. Whisk until smooth.
MIX FETA SAUCE: Remove from the oven and immediately mix the feta, tomato, and chicken mixture with a heat-safe spatula or mixing spoon, breaking the chicken up as you go until a creamy feta sauce is formed. (This is easiest if you roast the feta, tomatoes, and chicken in the casserole dish itself.)
PREPARE CASSEROLE: Once the squash is cool enough to handle, use a fork to carefully scrape squash contents and strands into the casserole dish. Add spinach and egg mixture, mixing until all ingredients are incorporated and spinach has wilted slightly. Flatten in the casserole dish and sprinkle with parmesan.
BAKE: Return to the oven for 10-15 minutes, until the parmesan has melted and browned slightly.
SERVE: Garnish with fresh oregano, if desired, and serve.

Notes

For best results, make sure to mix the feta cheese as soon as it comes out of the oven so it doesn't have a chance to harden and cool.

Already have chicken prepped? Just stir it in when you mix in the spinach!