Paleo Chicken Spaghetti

  • Author: Ashley Thomas


  • 1 large spaghetti squash, cooked (see directions below)
  • 3 cups cooked chicken, white and dark meat (I cooked 1 whole chicken cut into pieces, see below)
  • 2.5 cups cream of mushroom soup
  • 1 bell pepper, diced
  • 1 (14 ounce) can Organic Diced Tomatoes, drained


Chicken Spaghetti Squash (see details on how to prep squash and chicken below)

  1. In a casserole dish, add cooked spaghetti squash strands, cooked chicken, cream of mushroom soup, bell pepper and diced tomatoes.
  2. Mix well and bake at 350 for 30-40 minutes.
  3. Serve.

To make Chicken:

  1. Bring a pot of water to a boil.
  2. Carefully add chicken pieces and any seasonings you’d like to the boiling water. (I added salt, pepper and fresh thyme).
  3. After about 5 minutes, reduce to a simmer for about 30 minutes or until chicken is cooked.
  4. Remove chicken from pot and set aside. Once cool, remove chicken from bones.
  5. Save the broth – it’s liquid gold! (I normally strain before using)

To prepare squash using the oven method:

  1. Preheat oven to 375.
  2. Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
  3. Place squash cut side down in a baking dish.
  4. Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).


I used a 9×13 casserole dish but you can use any size, as long as it all fits!

Also, I hope this goes without saying but save your chicken broth! I used 1 cup for this recipe and used the rest to make an amazing butternut squash soup.