spaghetti squash casserole with chicken
Curated Farm Bags include the main ingredients in this recipe!
This local casserole is easy to make and a nutritious, local meal. You can even top it with cheese to really bring the meal together. Full of beautiful veggies and local ingredients.
1 spaghetti squash
1 tbsp olive oil
salt and black pepper
shredded chicken breast
mozzarella or cheese topping
Step 1: Preheat oven to 400°F.
Step 2: Halve the spaghetti squash with a sharp knife and using a spoon, remove seeds before pouring olive oil on the inside of the spaghetti squash and season with salt and black pepper to taste.
Step 3:Place spaghetti squash cut-side down on the baking sheet and roast in the oven on the middle rack for about 40-50 minutes.
Step 4:Remove from oven and let cool slightly then using a fork, gently remove spaghetti squash strands from the squash and set aside.
Step 6: With a hand masher or an electric mixer on low, mix until smooth. Pour in the cream and melted butter to taste. Season with salt & pepper and serve.
Step 7: Make the sauce. In a cast-iron skillet 10”, heat olive oil over medium-high heat.
Step 8: Add onions and garlic and cook for about 3 minutes.
Step 9: Add cooked chicken and tomato sauce to the skillet, mix everything together to combine, and cook for 1 minute. Add the spaghetti squash strands and mix them all to combine.
Step 10: Bake the casserole. In a casserole dish, place in the mixture of everything and top with mozzarella cheese. Bake for 10 minutes or until golden and bubbly.
The recipe and image are courtesy of Primavera Kitchen