Thursday, September 12, 2013

Easy Dinner: Spaghetti Squash and Chicken Casserole

Yeah, it looks like a hot mess on the dinner plate (especially since I forgot to take photos before I started eating), but it tasted so good that I had to share this recipe.  

Have you ever tried spaghetti squash?  I love squash in any shape or form so I knew this recipe would be a winner with me. I served it with corn-on-the-cob and ratatouille, but it actually is a meal-in-one since it has lots of vegetable as well as chicken and cheese and a bread crumb topping.

Speaking of bread crumb toppings - don't you love them?  A casserole without bread crumbs on top is like a hug without the squeeze, it's like apple pie without the cheese, it's like cake without the icing, it's like a pretty outfit without the jewelry... I'm sure you get the idea that it takes an ordinary casserole to the next level so I'm definitely glad this recipe has a bread crumb topping.

There was enough casserole to feed six of us for Sunday dinner and then there were leftovers for the next night too. Now that's my kind of dish.  

1 spaghetti squash, halved lengthwise and seeded
1/2 cup sunflower seeds
3/4 cup grated Parmesan cheese
1 onion, diced
1-2 tablespoons oil for cooking
1 clove garlic, minced
1 teaspoon ground sage
1 tablespoon fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked chicken, cubed
1 cup bread crumbs
2 tablespoons margarine or butter
2 tablespoons Parmesan cheese

1. Preheat oven to 350F
2. Cook squash cut side down on oiled baking dish for 50 minutes
3. Scrape flesh of squash from the rind using a fork and place in a large bowl
4. Meanwhile saute onions in oil until translucent
5. Add garlic and sunflower seeds and cook for another couple of minutes 
6. Stir the onions, garlic, and sunflower seeds into the squash along with the cheese, spices, and cooked chicken
7.  Spread in an oiled 9x13 casserole dish
8.  Mix the bread crumbs, margarine, and 2 tablespoons of Parmesan cheese together until crumbly.  Spread on top of the casserole
9.  Cover and cook for 20 minutes and then uncover and broil until the bread crumbs are slightly browned (n.b. I forgot to cover mine and it still worked out well).

This recipe is a winner, that's for sure.  I love to write up my favourite recipes on the blog so I can share them with all of you find them again ... but I really hope you enjoy the recipe too ;)

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  1. Yum! I'm going to make this tomorrow. It is autumn comfort food.

  2. YUM! And so healthy, too. I want to try this. I was taught in a nutrition class that spaghetti squash can be used like pasta in dishes.

  3. oh my gosh, I can not even tell you how delicious this looks! yum!

  4. Oh this looks good. I was hoping for spaghetti squash from our garden this year. The too wet spring and drought summer had another thought for our garden this year. Your recipe makes me want to look for it at the farmer's market though. Thanks for sharing.