CHICKEN SPAGHETTI SQUASH BAKE
This chicken spaghetti squash casserole is a riff on the classic chicken spaghetti. It's creamy and cheesy with a bit of spice from the diced tomatoes and chiles and sweetness from the spaghetti squash.
Provided by Karly Campbell
Categories Chicken
Time 1h50m
Number Of Ingredients 13
Steps:
- To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
- To cook in the Instant Pot, follow follow these directions..
- Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.
- Place the strands of squash in a large mixing bowl.
- Add the heavy cream, cream cheese, and butter to a medium sauce pan and cook over medium heat until the butter and cream cheese have melted, stirring often.
- Whisk in the ground mustard and pepper.
- Remove from the heat and whisk in the cheddar and mozzarella until the mixture is smooth and creamy.
- Reduce oven heat to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Add the chicken, Ro*Tel, garlic, and onion powder to the mixing bowl with the spaghetti squash.
- Pour the cheese sauce over the top and stir gently to coat.
- Pour mixture into the prepared baking dish and bake for 20 minutes or until hot and bubbly.
- Sprinkle with chives before serving.
Nutrition Facts : Calories 553 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 42 grams fat, Fiber 2 grams fiber, Protein 30 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1 cup, Sodium 435 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CHEESY CHICKEN SPAGHETTI SQUASH CASSEROLE (FREEZER MEAL)
This Cheesy Chicken Spaghetti Squash Casserole is creamy, savory, comforting, and SO easy to make for dinner tonight. It's also perfect to make in bulk and freeze for later! (Gluten-Free)
Provided by Christine McMichael
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cut the spaghetti squash in half lengthwise, then remove the seeds.
- Fill a baking pan with a 1/4" layer of water and place each spaghetti squash half face down.
- Oil a second baking pan and place the chicken breasts on there to bake.
- Bake the spaghetti squash and chicken breasts at the same time for 40-45 minutes (or until the spaghetti squash is soft and the chicken breasts are fully cooked).
- While the squash and chicken are baking, prepare the remaining ingredients.
- Once the squash and chicken are done, shred or dice the chicken into small pieces.
- With a fork, remove the "spaghetti" from the squash.
- Combine everything (except for cheese) and mix into a casserole dish.
- Top the casserole with cheese.
- Bake 15-20 minutes, or until everything is hot and the cheese has melted.
- Serve and enjoy or freeze for later!
Nutrition Facts : Calories 153 kcal, ServingSize 1 serving
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
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