Spaghetti Squash Chicken Casserole
Instead of stuffing each spaghetti squash with a filling, this casserole incorporates everything into one easy baking dish. A combination of spaghetti squash, tomatoes, zucchini, and chicken are all mixed together and topped with cheese. Once baked, it’s the perfect, hearty meal for a weeknight or special occasion!
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Skip ahead:
00:00 Intro
00:40 Preparing the squash and chicken
03:57 Cooking the zucchini
05:21 Preparing the tomato sauce
09:26 Scooping out the squash
10:11 Mixing everything together
12:30 Tasting the dish
INGREDIENTS
For the squash and chicken:
- 2 spaghetti squash
- 1 lb chicken breast
- 1 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
For the casserole:
- 2 tbsp neutral oil
- 1 small zucchini
- 1 medium onion, diced
- 1 bell pepper diced
- 1/2 tsp kosher salt
- 1 pint grape or cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 1/2 tbsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/4 cup chicken stock
- 1 cup frozen peas
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
INSTRUCTIONS
For the squash and chicken:
- Preheat the oven to 375°F.
- Cut the stems off of the squash, slice in half lengthwise, and remove the seeds and pith. Set the squash cut-side up on a parchment-lined baking sheet along with the chicken breasts. Drizzle everything with olive oil. Sprinkle with salt and black pepper. Turn the squash cut-side down and place the baking sheet in the preheated oven.
- Roast the chicken breasts until they register 160°F. The chicken will finish before the squash, so remove them as soon as they are at 160°F, 16-20 minutes.
- When the squash are darkened on their skin and a knife easily is inserted into the flesh, remove them from the oven, 45-60 minutes. Set the squash aside to cool.
For the casserole:
- Grease a 9x13 baking dish and set it aside.
- Heat 2 tablespoons neutral oil in a large skillet. Cut the zucchini in half lengthwise and slice into 1/4-inch thick pieces. Add the sliced zucchini to the hot oil and sauté until they are browned, 3-4 minutes. Turn the slices over and brown, 2-3 minutes. Once browned, remove the zucchini from the skillet and set them aside.
- Add the onion, bell pepper, and salt to the hot skillet. Sauté until the onion is soft and translucent, 4-6 minutes. Add the halved tomatoes, garlic, Italian seasoning, red pepper flakes, black pepper, and chicken stock. Stir to combine and bring the mixture to a boil. Once boiling, turn the heat down to a simmer. Cook until the tomatoes are burst, and the liquid is mostly cooked off, 8-12 minutes. Once cooked, remove the skillet from the heat.
- Scrape the flesh of the cooled squash into a large bowl. Shred or chop the chicken into bite-size pieces and add the chicken to the squash. Pour on the peas, zucchini, and prepared tomato mixture. Stir the mixture together and pour it into the prepared baking dish. Sprinkle with mozzarella cheese and Parmesan cheese.
- Bake in the 375°F oven until the casserole is warmed through and the cheese is melted, 35-45 minutes. Once baked, remove the casserole from the oven and cool for 10 minutes before serving.
#dinner #weeknightdinner #recipe #winter #squash
Keto Chicken Fajita Spaghetti Squash | Lets Make Dinner
*THESE MACROS WILL BE FOR 1 WHOLE SPAGHETTI SQUASH*
Ingredients:
1 spaghetti squash
6 boneless chicken thighs,diced
1 small green bell pepper,sliced
1 small red bell pepper, sliced
1 small onion, sliced
1/2 cup heavy cream
salt
pepper
fajita seasoning
garlic powder
1/2 cup monterey jack cheese, shredded
Macros: 6 servings per serving
Net 12g | Fiber 3g | Total Carbs 15g | Protein 19g | Fat 23g | Calories 327 |
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Buffalo Chicken Spaghetti Squash casserole!
Buffalo Chicken Spaghetti Squash casserole!
Chicken Spaghetti Squash | Food Network
In this twist on a classic Southern dish, the noodle-like strands of crisp-tender squash find their way into a creamy chicken and vegetable casserole.
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Chicken Spaghetti Squash
Recipe courtesy of Food Network Kitchen
Total: 1 hr 20 min
Active: 1 hr
Yield: 4 servings
Level: Easy
Ingredients
1 large spaghetti squash (about 2 1/2 pounds)
2 tablespoons olive oil
One 10-ounce package sliced mushrooms
1 red bell pepper, diced
4 scallions, thinly sliced, white and green parts separated
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 cup half-and-half
2 cups shredded rotisserie chicken (skin and bones discarded)
3 cups shredded Cheddar
Directions
Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.
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Chicken Spaghetti Squash | Food Network
Best Spaghetti Squash Recipe -simple low fat low carb dish
It doesn't take a lot to make the best spaghetti squash recipe. A few simple ingredients are all you'll need to cook this healthy, low fat
spaghetti squash dish. Spaghetti squash is a lowfat low carb ingredient with a terrific texture and a mild flavor that allows it to work well in a variety of recipes.
A printable copy of this easy spaghetti squash recipe can be found at
Give spaghetti squash a try and let me know what you think, and for more spaghetti squash recipes, check out these other squash cooking videos:
Mediterranean Spaghetti Squash Recipe
Spanish Spaghetti Squash
Stuffed Acorn Squash Recipe
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Best Spaghetti Squash Made Easy Ingredients
1 SPAGHETTI SQUASH
GARLIC (5-10 cloves, finely chopped)
LEMON zest and juice
BUTTER (1-2 Tbsp)
OLIVE OIL (¼ cup)
PARSLEY (½ cup, chopped)
SALT and PEPPER to taste
The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of
the spaghetti squash and how much squash you dig out will determine how much of the other ingredients you need;
They are simple and fresh ingredients, so there really is no wrong way to make this dish.
The best spaghetti squash doesn't get more super simple than that!
Best Spaghetti Squash ...super simple, low fat, low carb recipe
When buying a spaghetti squash, choose one that seems heavy for its size.
carefully slice the squash into halves. Cut the squash across instead of lengthwise, this will make for longer noodles.
Place cut sides down in shallow water in a roasting pan.
Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary
according to the size of the squash.
It's important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will
make the ingredient mushy.
Remove squash from the oven and carefully turn halves over to check for doneness --the water will be hot and steam will be trapped under
the squash, so be cautious.
Allow squash to sit 5-10 minutes to cool slightly for easier handling.
Insert a fork and twist out strands of spaghetti. Once the fork has done its job, use a spoon to scrape out the remaining squash; it's edible
all the way to the rind,
so don't waste any!
Heat a skillet and melt cooking oil on medium heat.
Add finely chopped garlic and cook 1-2 minutes until it begins to color up. If you like a bit of heat with your dish, add some red pepper flakes
as well.
Add a bit of butter for extra flavor (this is optional).
Add the spaghetti squash to the skillet and mix with the garlic.
Add salt and pepper to taste, add lemon zest and juice, and stir.
Turn off the heat and add in a bit of dark, flavorful olive oil.
You can also stir in a bit of freshly grated Parmesan Cheese if desire, but this is optional.
Add fresh chopped parsley for bright flavor and color, and mix well.
And that's it.
This recipe makes a nice side dish or a very healthy entree.
Give this spaghetti squash recipe a try and let me know what you think, and bon appetit!
Make Tuscan Chicken Spaghetti Squash With Me!✨ Full Recipe in Description
This Tuscan chicken spaghetti squash is perfect for anyone who loves pasta but wants to eat more veggies!✨ Add it to your meal plan for 2023!
Ingredients
* 1 medium spaghetti squash
* 1 pound boneless, skinless chicken (cut into bite size pieces)
* salt
* pepper
* 1 teaspoon Italian seasoning
* 2 tablespoons butter
* 4 cloves garlic, minced
* 1 shallot, minced
* 2 tablespoons sun-dried tomatoes
* 1 cup heavy cream
* 1/3 cup Parmesan cheese, grated
* 3 ounces baby spinach
* fresh parsley (optional)
Instructions:
1. Carefully pierce the spaghetti squash with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while you prepare the chicken.
2. Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and season with salt, pepper, and Italian seasoning. Cook until chicken is no longer pink in the center, about 7 minutes.
3. Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.
4. Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes. Mix in the sun-dried tomatoes and cook an additional minute.
5. Add in the heavy cream and cook about 1-2 minutes.
6. Turn off the heat and stir in the Parmesan cheese and spinach. Add the cooked chicken back to the pan.
7. Once the squash is cool, cut it in half length-wise, remove the seeds and scrape out the strands with a fork.
8. Stir the squash into the cream sauce until evenly coated.
9. Garnish with fresh parsley if desired. Enjoy!