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.
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.
Let this boil for a couple of minutes and thicken.
Cut your chicken breasts into bite sized pieces and place in casserole over broccoli.
Spaghetti Squash Casserole with Chicken & Broccoli1 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. Enjoy!