Healthy Mediterranean Chicken Spaghetti Squash Bake

This pasta bake is BOMB.

Healthy Mediterranean Chicken Spaghetti Squash Bake |

Last weekend I was scrolling through Pinterest and scrolled past a few different pasta bake dinner recipes. I immediately got jealous. Why should I have to be deprived of such an easy, delicious, CHEESY dinner just because I can’t have pasta sauces or pasta???

Well, a normal person would say, “Oh hey, Lina, if you can’t have pasta sauce OR pasta, what in the world would make you think that you could have a pasta bake?!”

But I’m not a normal person. And neither are you.

Whether you’re gluten-free or you’re simply trying to cut down on the carbs (and especially if you’re of the belief that healthy has no reason not to taste amaaazing), I know you’re on board with me about this incredible Mediterranean Chicken Spaghetti Squash Bake.

Healthy Mediterranean Chicken Spaghetti Squash Bake |

If I won $10,000 right this second, after I paid off a few of my bills, do you know what I would do? I would go on my dream vacation — a food and wine tour of the mediterranean.

Oh! Just thinking about it makes me so happy, drifting off to a fairy land of dishes made with rich olive oil, minty basil, plump olives, and earthy parmesan. All enjoyed under golden sunshine by a salty sea…

Can I dream or what??

But alas, it remains just a dream.

So I satisfy myself with this healthy, DELISH mediterranean spaghetti squash bake!

Healthy Mediterranean Chicken Spaghetti Squash Bake |

It tosses healthy spaghetti squash with kalamata olives, salty capers, tangy feta, toasted garlic, fresh basil and oregano, and earthy mushrooms, all wrapped up in a creamy dreamy yogurt-mozzerella sauce and a generous amount of chicken. Each bite makes me feel like I’m closer to those sun-drenched shores!

And if you’re not nightshade free, I highly recommend adding 1 cup of sun dried tomatoes to your dish!

Healthy Mediterranean Chicken Spaghetti Squash Bake |

It’s simple math, y’all!

Chicken + healthy stuff + cheesese = YUMMM

Healthy Mediterranean Chicken Spaghetti Squash Bake |

Healthy Mediterranean Chicken Spaghetti Squash Bake

Prep Time: 30 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 40 minutes

Yield: About 8 servings


  • 1 large spaghetti squash, about 5 pounds
  • 3 chicken breasts
  • 1 cup kalamata olives
  • 6 ounces feta cheese
  • 1/2 cup plain greek yogurt
  • 1/4 cup capers
  • 1 tablespoon olive oil
  • 1 cup diced mushrooms
  • 4 cloves garlic, diced
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons fresh basil, chopped
  • 2 teaspoons sea salt
  • 3 cups shredded mozzarella cheese (or one 16 ounce bag)


  1. Preheat the oven to 375 degrees F.
  2. Very carefully with a sharp knife, cut the spaghetti squash in half lengthwise from top to bottom. Scoop out the pulp and seeds from the middle with a large spoon.
  3. Place the two squash halves, cut side up, in a 9x13 baking dish. Place the dish in the oven and bake the squash for 45-50 minutes, or until the flesh is easily pierced with a fork. In the last 15 minutes of baking, add the chicken breasts to a foil-lined baking sheet and place the chicken in the oven to cook as well.
  4. While you're waiting for your chicken and squash to cook, heat the 1 tablespoon of olive oil in a large skillet. When the oil is hot, add the diced mushrooms, garlic, and chopped oregano. Sauté the three until they're fragrant and the mushrooms and garlic are turning golden. Set aside.
  5. When the squash and chicken have finished cooking, remove them both from the oven and let them cool until they are manageable. When the squash has cooled, rake the spines of a fork crosswise (from side to side) across the squash halves to release the spaghetti strands. When you've done this on both halves, add the spaghetti squash strands to a large bowl.
  6. Cut the chicken breasts into small, 1/2-inch cubes and add the chicken to the large bowl with the squash. Also add to the bowl the olives, feta cheese, plain greek yogurt, capers, mushroom-herb sauté, fresh basil, salt, and 2 1/2 cups of the shredded mozzarella cheese. Fold the ingredients into one another until they are evenly combined.
  7. Pour the contents of the bowl into a large casserole dish or a cast-iron Dutch oven. Spread the remaining 1/2 cup of mozzarella cheese over the top of the mixture and place your dish in the oven. Cook the spaghetti squash bake for about 20 minutes, or until bubbly, melty, and cheesy. If desired, place the dish under the broiler for an additional 2-3 minutes for a bubbly, caramelized cheese top.
  8. Serve and enjoy!

Healthy Mediterranean Chicken Spaghetti Squash Bake |


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