I love a good spaghetti squash. Toss it with pesto and have it as a side with pork chops. Eat it by itself with a little butter and parmesan cheese. Or use it as a noodle substitute in good ole fashioned spaghetti.
It’s a little bit time consuming to cook, but not really all that hard. You just bake it, scrape it, and add some mix-ins. My latest spaghetti squash experiment was mac ‘n cheese style. After cooking the squash, I tossed the “noodles” into a casserole dish, added shredded chicken, broccoli, and white cheddar cheese and baked it a little longer.
The fact that Alex and I ate half the pan (with no carby noodle guilt!) was indication enough that this is a delicious way to prepare spaghetti squash. This dish was comfort food with a healthy twist, and I’m sure I’ll be making it again.
1 Spaghetti Squash
2 1/2 cups broccoli
1 cup shredded chicken
1 1/2 cups shredded white cheddar cheese
1 tsp. Italian seasoning
5 cloves of garlic
Makes 5-6 servings
Step 1: Cut the spaghetti squash in half and scoop out the seeds. Place the halves insides up in a casserole dish and brush them with olive oil. Bake at 375 degrees for 45-50 minutes.
Step 2: While the squash is baking, chop and steam the broccoli and shred the cheese.
Step 3: Remove and let cool 5 minutes. Shred the squash with a fork. It will resemble spaghetti noodles. Discard the skins and put the “noodles” back in the casserole dish. Reduce oven temperature to 250 degrees.
Step 4: Add the broccoli, chicken, and half the cheese to the “noodles.” Mix well.
Step 5: Top the casserole with the remaining cheese and Italian seasoning. I would have added Italian seasoned bread crumbs…but I was out!
Step 6: Bake at 250 degrees for 5 minutes. Then broil on high until cheese is crispy.