Spaghetti Squash Casserole with Chicken & Broccoli

One of the main drawbacks to eating a low carb diet is that you don’t often have the carb to deliver the protein to you. You don’t have a bun, or a wrap, or sliced bread, or pizza crust, or pasta or potatoes to thicken a skillet meal or a casserole. I had wondered if you could use spaghetti squash as a pasta replacement to fill in a casserole. I was right. You can. And it tastes fabulous. I love the taste of squash and we’re not trying to replicate pasta here. I just wanted to find something with enough substance to turn it into a casserole.

It works wonderfully.

I cooked up a spaghetti squash, then scraped out the insides into a greased 9×13 pan.

Then, I topped with some steamed broccoli.

Brown your chicken breasts in a skillet with a small amount of oil, you’re not looking to cook all the way through, just to get it started. Or you could use leftover chicken. Remove the chicken, add some butter and saute some onion.

Once it’s translucent, add the flour and stir around for a minute to cook the flour, then add milk, salt and pepper and garlic.

Bring this to a boil, you’re making a cream sauce. You could use a can of cream of whatever soup, but why when it’s this easy and so much healthier.  

Let this boil for a couple of minutes and thicken.

Cut your chicken breasts into bite sized pieces and place in casserole over broccoli.

Pour the sauce, once it’s thickened, over the chicken.

And bake, uncovered at 400 for about 35 minutes. Top with cheddar cheese and bake an additional 5 minutes to melt.

The kids even loved this one. It’s hearty and full of good veggies and flavor. There’s a little sweetness in the squash and it tastes so creamy.

I really love warm casserole-type meals. Great for leftovers, too.

The Recipe:

Spaghetti Squash Casserole with Chicken & Broccoli

1 spaghetti squash (about 2 cups shredded squash)
16 oz broccoli
4 chicken breasts
1 medium onion, diced
4 Tbl butter (I used margerine)
3 Tbl unbleached, all purpose flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic
3 cups milk ( I used 1%)
1 to 1 1/2 cups shredded cheddar cheese
Cut squash in half, scoop out seeds and microwave cut side down for 6-8 minutes or until tender throughout. Let cool, then scrape out centers with a fork into a greased 9×13 pan.  Steam broccoli until just tender, then sprinkle over squash. In a skillet, brown chicken in a small amount of oil until about half cooked, then cut into bite sized pieces and sprinkle over broccoli. In your skillet, deglaze pan with butter, add your diced onions and cooke until just translucent, add flour and stir to combine. Let cook a minute before adding milk, salt, pepper, and garlic. Stir well to mix and let come to a boil. Once boiling, reduce heat to a simmer and cook for 2-3 minutes until thickened. Pour over casserole and bake uncovered at 400 for 30-35 minutes. Top with cheese and bake another 5 minutes to melt.

2 thoughts on “Spaghetti Squash Casserole with Chicken & Broccoli

  1. Wendy F. says:

    My family loved this!! I fixed it tonight and had the kids help me along the way. We ALL enjoyed it and had seconds! It is definitely a keeper! Thanks JenMarie!

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