Greek Chicken Casserole


In my love/hate relationship with spaghetti squash THIS IS ONE OF THE LOVES! If you hate it THAT much or can't find it, cauliflower works as well.

In my love/hate relationship with spaghetti squash
If you hate it THAT much or can’t find it, cauliflower works as well.

Greek Chicken Casserole

4 servings

Net Carbohydrates              12g.

Chef’s Note: The great thing about casseroles is that all the work is up front. You can make it in advance and then reheat it before serving.

Casseroles were mostly noodles, rice, and potatoes. For us with Diabetes we have to come up with another plan with all the comfort and taste but without all the carbohydrates. I use spaghetti squash as well as cauliflower as the base for my casseroles. Forgetting all the extra vitamins, minerals and fiber, these are as good, maybe better than with a high carbohydrate base. Again I use mushroom here for flavor, texture and volume. Leave it out if you must.


3 cups cooked spaghetti squash (about 1 medium- large squash)

1 medium eggplant (sliced and salted)

4 TBSP. olive oil

1 tsp. dry oregano

¼ tsp. black pepper

1 large sweet (Vidalia) onion sliced

2 cloves grated garlic

1 portabella mushroom or 4 ounces small mushrooms, sliced (optional?)

½ cup chicken broth

¼ cup grated Parmesan cheese

1/3 cup pitted ripe olives

12 ounces shredded (or diced) cooked chicken

2 ripe tomatoes, seeds removed and cut into large dice

½ cup feta cheese

How to prepare this recipe:

Shred the squash into strands and turn into a large bowl.

Cut eggplant into 1 inch rounds. Salt both sides of the eggplant and allow to sit for 20-30 minutes. Rinse off the salt, pat dry. Combine 2 TBSP. olive oil with the pepper and oregano. Brush the eggplant with the olive oil mixture. Either roast at 425 degrees for 20 minutes or fry until golden brown. Allow to cool. Cut the slices into big dice.

Sautee the onion in the remaining olive oil until it is just barely golden. Add the sliced mushrooms and cook until they just release their juices. Turn off the heat and stir in the grated garlic. Add the chicken broth and stir to combine.

Add the onion mixture to the spaghetti squash and stir to combine. Add all the remaining ingredients EXCEPT the feta cheese.

Cut feta into chunks and carefully fold into mixture. You can stop at this point and refrigerate overnight or bake in a 350 degree oven for 35-40 minutes until hot and bubbly.