Chicken–Spaghetti Squash Casserole

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Chicken–Spaghetti Squash Casserole

This riff on classic chicken spaghetti proves to be a worthy alternative that even the pickiest of eaters will gobble up with delight.

5.0 from 1 reviews
Chicken–Spaghetti Squash Casserole
 
Makes 6 to 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 large spaghetti squash, halved and seeded
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 4 slices center-cut bacon, chopped
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 2 cups whole milk
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • 1 (10-ounce) can diced tomatoes with green chiles, drained
  • 1½ cups shredded extra-sharp Cheddar cheese, divided
  • ½ cup grated Parmesan cheese
  • 4 cups shredded cooked chicken
  • 1 pint cherry tomatoes, halved
  • 1 bunch green onions, chopped
  • 4 cups cubed cornbread, divided
Instructions
  1. Preheat oven to 375°.
  2. Drizzle oil onto cut sides of squash; sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Place squash cut side down in a 12-inch cast-iron skillet.
  3. Bake until tender, about 35 minutes. Let squash cool, cut side up, enough to handle. Wipe skillet clean. Reduce oven temperature to 350°.
  4. Using a fork, scrape squash into strands, and place in a large fine-mesh sieve. Let squash drain while preparing filling.
  5. In same skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
  6. Add flour and garlic to drippings; cook, whisking constantly, for 1 minute. Gradually whisk in milk, 1 teaspoon salt, pepper, and cumin. Cook, whisking frequently, until thickened, about5 minutes. Stir in tomatoes with chiles, 1 cup Cheddar, and Parmesan until melted and smooth. Remove from heat.
  7. Stir in chicken, cherry tomatoes, three-fourths of green onion, and remaining 1 teaspoon salt until combined. Gently stir in 3 cups cornbread and spaghetti squash. Sprinkle with remaining 1 cup cornbread, remaining ½ cup Cheddar, and bacon.
  8. Bake until heated through and top is lightly browned, about 20 minutes. Top with remaining green onion. Let stand for 10 minutes before serving.

 

1 COMMENT

  1. I made this for dinner last Wednesday and it was delicious! I’m pretty sure it’s my new favorite way to eat spaghetti squash! 🙂

    This was amazing! My husband raved about and asked me to make it again two days later 🙂

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