SPAGHETTI SQUASH CASSEROLE WITH CHICKEN
Get the cheesy goodness of baked spaghetti without the carbs in this spaghetti squash casserole with chicken!
Provided by MCabrera75
Categories Main Dish Recipes Casserole Recipes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
- Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
- While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
- Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
- Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.
Nutrition Facts : Calories 349 calories, Carbohydrate 27.2 g, Cholesterol 57.8 mg, Fat 15.4 g, Fiber 4.6 g, Protein 26.1 g, SaturatedFat 5.8 g, Sodium 890.2 mg, Sugar 11.9 g
CHEESY CHICKEN SPAGHETTI SQUASH CASSEROLE
Categories Chicken Casserole/Gratin Dinner Healthy
Number Of Ingredients 11
Steps:
- Poke holes on all sides of the spaghetti squash with a metal skewer or a fork.
- Place a paper towel in microwave and place squash on top of paper towel.
- Microwave in increments of 3 minutes until flesh starts to get soft. I had a medium sized squash and microwaved for about 10 minutes.
- Let cool. Cut squash in half, lengthwise. Scoop the seeds and the middle strands out with a spoon and discard.
- Next, scrape the inside of the squash with a fork all the way to the skin. You should get strands that resemble spaghetti. Set aside.
- Season chicken with your favorite seasonings. Grill until done. Weigh out 4.5 oz of cooked chicken and then cut chop into pieces. Set aside.
- Preheat oven to 400 degrees. Combine melted butter, salt, pepper, Parmesan cheese with the yogurt and 2 oz. of shredded cheddar cheese.
- Stir in spaghetti squash until combined. Pour spaghetti squash mixture into an 8 inch casserole dish. Top with cooked chicken. Sprinkle the remaining ounce of cheese and dried basil over the top
- Put in oven and bake for 30 minutes. The casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.
- 1 Servings with 1 Lean, 3 Greens, 2.8 Condiments and 1/2 Healthy Fat per serving
- *If you would like to use cooked 93% ground beef, you will need 3.75 oz cooked. For shrimp, you will need 5.25 oz cooked. Remember, the meat will be divided into 2 servings so you will actually be eating 1.8 oz of beef and 2.6 oz of shrimp per serving.
WHOLE30® CASSEROLE WITH CHICKEN, SPAGHETTI SQUASH, AND SUN-DRIED TOMATOES
This casserole is just so good! Serve it fresh out of the oven or let cool and refrigerate to reheat later. If you precook the spaghetti squash and chicken, it saves a lot of time.
Provided by AConz
Categories Baked Chicken Breasts
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet and place spaghetti squash on it, cut-side down.
- Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and let cool until easily handled. Scrape spaghetti squash strands into a large bowl using a fork.
- Heat olive oil in a large skillet over medium heat. Add zucchini and bell pepper and cook until softened, about 5 minutes. Transfer vegetables to the bowl with the spaghetti squash and mix in chicken, sun-dried tomatoes, basil, and garlic.
- Whisk eggs, coconut milk, and salt together in a separate bowl. Pour egg mixture over spaghetti squash mixture and toss everything to combine. Transfer entire mixture into a greased 8-inch square baking dish.
- Bake in the preheated oven until lightly browned on top, about 30 minutes.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 20.8 g, Cholesterol 117.8 mg, Fat 25.7 g, Fiber 3.2 g, Protein 12.9 g, SaturatedFat 6.3 g, Sodium 400.1 mg, Sugar 0.8 g
CHICKEN SPAGHETTI SQUASH CASSEROLE
Ditch the marinara and add alfredo instead! Make this Chicken Spaghetti Squash Casserole with creamy alfredo sauce for mealtime. You won't miss the pasta when you take a bite of perfectly seasoned spaghetti squash.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Pierce squash in several places with fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until squash is softened, turning after 5 min. Cool slightly.
- Meanwhile, toss chicken with sage; cook and stir in large nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Stir in pasta sauce, nuts and cranberries.
- Heat oven to 350ºF. Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash halves to form strands. Add to chicken mixture; mix lightly. Spoon into 9-inch square dish sprayed with cooking spray.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
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