This riff on classic chicken spaghetti proves to be a worthy alternative that even the pickiest of eaters will gobble up with delight.
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
- Preheat oven to 375°.
- 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.
- Bake until tender, about 35 minutes. Let squash cool, cut side up, enough to handle. Wipe skillet clean. Reduce oven temperature to 350°.
- Using a fork, scrape squash into strands, and place in a large fine-mesh sieve. Let squash drain while preparing filling.
- 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.
- 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.
- 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.
- Bake until heated through and top is lightly browned, about 20 minutes. Top with remaining green onion. Let stand for 10 minutes before serving.
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 🙂