This is the kind of dinner I love when I want something warm, filling, and easy without making a huge mess in the kitchen.

Spaghetti squash is the main event here, rotisserie chicken adds an easy protein boost, and cottage cheese helps make the whole thing creamy without needing a mountain of shredded cheese.

The trick is roasting the spaghetti squash just until tender, then letting it finish cooking in the casserole. That keeps the strands from turning soft and watery.

This recipe is part of the Swift River CrossFit x Davis Natural Produce summer recipe partnership, where I’m sharing simple, practical ways to turn fresh local produce into meals that actually work on busy nights.

Grab fresh, organic, locally grown produce from Davis Natural Produce at IME in North Conway Monday–Friday, 10:00 AM–6:00 PM, or at Tuckerman Brewing on Fridays from 4:00–6:30 PM.

Why You’ll Love This Recipe

• Spaghetti squash is the star — no rice or pasta needed.
• Rotisserie chicken keeps the prep simple.
• Cottage cheese makes the sauce creamy while using less shredded cheese.
• It’s filling without feeling overly heavy.
• You can roast the squash ahead of time.
• It reheats well for lunch or dinner the next day.

Ingredients

Estimated: 6 servings

• 1 large spaghetti squash, about 5–6 cups cooked strands
• 3 cups shredded rotisserie chicken
• 1 tablespoon olive oil, plus a little more for the squash
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 3–4 cups baby spinach
• 1 cup cottage cheese
• 1 cup shredded sharp cheddar cheese, divided
• 1/4 cup grated Parmesan cheese
• 1/2 cup milk
• 1/2 cup chicken broth
• 1 tablespoon all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste
• Optional: pinch of smoked paprika or red pepper flakes

Instructions

1. Roast the spaghetti squash

Preheat the oven to 400°F.

Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.

Lightly brush the cut sides with olive oil and season with a small pinch of salt and pepper.

Place the squash cut-side down on a parchment-lined baking sheet.

Roast for 30–40 minutes, depending on the size of the squash.

Start checking it around the 30-minute mark. You want the squash to be tender enough to pull into strands with a fork, but not completely soft.

Remember, it is going back into the oven later with the casserole, so slightly firm strands are perfect.

Let the squash cool for 5–10 minutes, then use a fork to scrape the flesh into strands.

2. Remove extra moisture

Place the cooked spaghetti squash strands in a colander or spread them on a clean kitchen towel for about 10–15 minutes.

Gently blot or press out any extra moisture.

This step helps keep the finished casserole creamy instead of watery.

3. Make the cottage cheese mixture

Add the cottage cheese, milk, and chicken broth to a blender and blend until smooth.

You can skip the blending step if you don’t mind a little cottage cheese texture, but I like the sauce smoother for this recipe.

4. Cook the vegetables

Reduce the oven temperature to 375°F.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add the diced onion and cook for about 3–4 minutes, until softened.

Add the garlic and spinach and cook just until the spinach wilts.

Sprinkle in the flour and stir for about 30 seconds.

5. Make the sauce

Slowly pour the blended cottage cheese mixture into the skillet while stirring.

Add the garlic powder, onion powder, salt, pepper, and optional smoked paprika or red pepper flakes.

Cook gently for a few minutes until the mixture begins to thicken.

Stir in 1/2 cup of the cheddar cheese and the Parmesan.

6. Combine everything

Add the shredded rotisserie chicken and drained spaghetti squash to the skillet.

Gently toss until everything is evenly coated with the creamy sauce.

7. Bake

Transfer the mixture to a lightly greased casserole dish.

Top with the remaining 1/2 cup cheddar cheese.

Bake at 375°F for 20–25 minutes, until hot and bubbly around the edges.

If you want a little extra color on top, broil for 1–2 minutes at the end.

Tips for Success

Don’t overcook the spaghetti squash

This is the biggest one.

The squash gets cooked twice — once when you roast it and again in the casserole.

Pull it from the oven when the strands are tender but still have some texture.

Let the squash drain

Spaghetti squash holds more water than you might think.

Giving it 10–15 minutes to drain before combining everything makes a big difference in the final texture.

Use rotisserie chicken

Rotisserie chicken keeps this recipe weeknight-friendly.

Shred it ahead of time and this dinner comes together even faster.

Blend the cottage cheese

Blending the cottage cheese with the milk and broth gives you a smoother, creamier sauce and helps it disappear right into the casserole.

Variations or Substitutions

Skip the spinach: Leave it out or substitute chopped kale.

Switch up the cheese: Monterey Jack, mozzarella, white cheddar, or a cheddar-Jack blend all work.

Add another vegetable: Mushrooms, broccoli, peppers, or zucchini would all be good here. Cook watery vegetables first so they don’t release too much liquid into the casserole.

Add heat: Try crushed red pepper, diced jalapeño, or a little hot sauce.

Use leftover chicken: Any cooked shredded chicken works in place of rotisserie chicken.

Storage and Make-Ahead Notes

You can roast the spaghetti squash ahead of time, remove the strands, let them drain, and refrigerate them until you’re ready to cook.

You can also shred the rotisserie chicken and blend the cottage cheese mixture ahead.

When dinner time rolls around, make the sauce, combine everything, and bake.

Store leftovers in an airtight container in the refrigerator for about 3–4 days.

Reheat individual portions in the microwave or warm the casserole in the oven until heated through.

Frequently Asked Questions

How do I keep spaghetti squash from getting mushy?

Don’t roast it until completely soft.

For this casserole, start checking the squash around the 30-minute mark and remove it when the strands are just tender.

It will continue cooking during the final bake.

Why do I need to drain the spaghetti squash?

Spaghetti squash naturally releases moisture as it cooks.

Draining or blotting the strands helps prevent a watery casserole.

Can I roast the spaghetti squash ahead of time?

Absolutely.

Roast it, scrape out the strands, drain them well, and refrigerate them in a covered container until you’re ready to assemble the casserole.

Can I assemble the whole casserole ahead of time?

Yes.

Assemble it, cover it, and refrigerate until you’re ready to bake.

If it goes into the oven cold, it may need a few extra minutes.

Does this taste like cottage cheese?

Not really, especially if you blend it.

The cheddar and Parmesan provide most of the cheesy flavor, while the cottage cheese helps make the sauce creamy.

Can I make this without chicken?

Yes.

Leave it out for a simple cheesy spaghetti squash bake, or add white beans for another protein option.

Final Thoughts

This is one of those recipes that checks a lot of boxes for me.

It uses a seasonal vegetable as the base of the meal, rotisserie chicken keeps things practical, and the cottage cheese adds creaminess without making the casserole feel too heavy.

The biggest secret is simply not overcooking the squash.

Roast it until just tender, let it drain, mix everything together, and let the oven do the rest.

If you’re trying to get healthy dinners on the table without spending a fortune—or spending hours in the kitchen—you’ll love our Healthy Family Meals on a Budget collection. It’s full of easy weeknight dinners, budget-friendly recipes, meal prep inspiration, and healthy family-approved favorites.