A low carb entree that's sure to please.
This dish is full of that creamy, satisfying flavor you crave in a casserole. One where everything just comes together and you capture it all in one bite. Not everyone in my family loves spaghetti squash, but let's face it, when you are eating a low carb diet, you have to get creative. Even the non-squash fans decided this dish was a keeper.
Use a sharp knife and a cutting board when cutting your squash - they are definitely rock solid! You can microwave a few moments prior to cutting if it's just too difficult, but be sure to poke some holes in your squash first, to prevent a messy explosion.
Dress this one up however you like - I prefer it as outlined below in the ingredients but it's easy to substitute with whatever you have on hand or omit items you may not be super fond of.
So many ways to modify, but perfectly satisfying any way you choose!
1 medium size spaghetti squash
Dash of salt and pepper
Dash of garlic powder
1 teaspoon olive oil
1 teaspoon butter
1 teaspoon minced garlic
3 cups baby spinach leaves
1 tablespoon cream cheese
1/2 cup heavy whipping cream
1/2 cup parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1 pound cooked chicken breasts
1 small tomato (if desired)
1/2 cup shredded mozzarella cheese
Preheat oven to 400 degrees Fahrenheit. Line baking sheet with foil.
Cut spaghetti squash in half lengthwise. Scoop seeds out. Brush cut side with olive oil, sprinkle with salt, pepper and garlic powder and place face down on baking sheet. Bake 45 minutes, or until tender and edges begin to brown.
Meanwhile, in a small skillet, heat olive oil and add garlic. Sauté until fragrant.
Dice jalapeño and add to skillet. Add butter and spinach. Stir until spinach is wilted. Add cream cheese, heavy whipping cream, parmesan cheese, salt and pepper and continue stirring. Once heated through, remove from heat.
Once cooked, remove spaghetti squash from oven. Allow to cool a few moments so it’s easier to handle. If using, dice tomato.
In a large bowl, add shredded chicken, spinach mixture and most of the tomato. Using a fork, add spaghetti squash and combine. Transfer to an oiled 9x13 casserole dish. Top with shredded cheese and remaining diced tomato. Sprinkle with basil, if desired.
Bake in oven at 350 degrees Fahrenheit for around 30 minutes, or until cheese begins to brown.
Cool slightly and enjoy!
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