Description
A delicious spaghetti squash recipe topped with a creamy chicken and cheese sauce.
Ingredients
Scale
- 1 medium spaghetti squash
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 small red onion (thinly sliced)
- 2 cloves garlic (minced)
- 3 cups chicken breast (cooked and shredded)
- 1 cup blue cheese dressing
- 1 cup cream cheese
- 2 cups mozzarella cheese
- 1/4 cup basil (chopped)
Instructions
- Preheat your oven to 190C/375F.
- Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits from the center.
- Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet and bake for 30 minutes or until the squash is tender.
- Once cooked, use a fork to scrape the flesh of the squash into spaghetti-like strands. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped red onions and minced garlic, and sauté until they become fragrant.
- Add the shredded chicken breasts and cook until they are heated through.
- Stir in the Blue Cheese dressing, cream cheese, and shredded mozzarella until the cheeses are fully melted and the sauce is smooth.
- In a large casserole dish, combine the cooked spaghetti squash strands and the creamy sauce mixture. Mix everything together until well combined.
- Bake in the oven for 20 minutes, until bubbling and the top is lightly golden.
- Remove from the oven and sprinkle the chopped basil on top.
Notes
- This dish can be served as a main course or a side dish.
- Feel free to add more vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg