A fantastic casserole dish, full of flavor, and it even includes one of my favorite SUPERFOODS=Spinach! Recipe has been slightly modified from its original. Recipe credits and photos can be found on: http://www.skinnytaste.com/2013/01/baked-spaghetti-squash-and-cheese.html
Recipe type: side dish
Serves: 7 cups
5½ cups cooked spaghetti squash (from about 2 small)
1 tbsp butter
1 tbsp olive oil
¼ cup minced onion
3 heaping tbsp. of almond flour
2 cups unsweet almond milk or Carbmaster milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
8 oz Sargento 2% reduced fat mild cheddar
salt and pepper, to taste
4 cups (about 4 oz) baby spinach
⅛ cup grated parmesan
Preheat the oven to 375ºF.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour (or you can cut in ½, place in microwave for 5 mins, then place in oven for about 45 mins. to cut down on bake time). After baking the squash is a darker yellow and shell feels soft- Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.
Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes
I made a few slight modifications from the original post to reduce the carbohydrate count. It was fabulous pared with grilled pork chops and a salad for dinner. When I reheated left-overs, it drew attention to my office...it's that tasty! Maybe a great alternative for those that once enjoyed cheesy pasta too! I think you could easily throw in some cooked ground beef or diced up sausage pieces (along with the spinach, just before baking) and make this a full meal instead of just a side item.
Chicken Carbonara over Wilted Spinach and Spaghetti Squash
Author: Recipe Credit: www.wellnessmama.com
You Need per person/serving. FN= Family Number
1 chicken breast or 2 thighs (xFN)
2 pieces of bacon (xFN)
½ of a small/medium spaghetti squash (xFN)
3 ounces of spinach (xFN)
3-4 stalks of asparagus (1 bunch per family)
2 tablespoons parmesan (xFN- ½ cup per family of 4- optional)
2 tablespoons heavy cream (xFN- ½ cup per family of 4)
1 tablespoon butter
¼ of an onion (xFN)
spices: sea salt, pepper, italian seasoning, garlic powder.
Preheat the oven to 400 degrees.
Scrape out the seeds and stringy parts of the spaghetti squash with a spoon and place, face down on a baking sheet or in a large baking dish with ¼ inch of water.
Place in oven and cook 30 minutes or until soft when poked with a fork.
While that is cooking, cut the chicken in half lengthwise to make it thinner and pound with a meat hammer or the bottom of a cast iron pan.
In a large skillet, place the asparagus and about ¼ inch of water and cook over high heat until asparagus is bright green and starting to soften. The water should evaporate completely off and when it has, add 1 tablespoon butter (total, not per person) and sprinkle with some sea salt.
Remove asparagus from the pan and set aside.
Cook the bacon in the same pan until crispy and remove bacon.
Cook chicken in the bacon grease in the same pan, and sprinkle each side with sea salt, pepper, garlic powder and italian seasoning.
When chicken has cooked through, remove and set aside.
Dice onion and cook in remaining bacon grease until starting to soften.
Add spinach and extra butter if needed and cook until barely wilted.
Add cream (if using-totally optional) and about ¼ teaspoon of the above spices.
At this point, the spaghetti squash should be soft so remove from oven and scrape out insides with a fork.
To serve, put spaghetti squash on a plate, top with some wilted spinach, then a piece of chicken, some crumbled bacon and the asparagus (chop into small pieces). Top with parmesan if using.
Review: This was my husband’s favorite new dish thus far! I went a little too heavy on the salt (maybe because I had little hands helping) but less is more with the sea salt! Since, I am just starting to learn how to cook; I am slower at cutting, dicing, etc so my spaghetti squash was cold by the time I finished everything else and needed to be reheated. If you are slower like me, you may want to finish cutting and dicing before putting spaghetti squash in oven. I did not use cream this time simply because I forgot :) Let me know your thoughts if you make this! Spaghetti Squash is an awesome alternative to traditional pasta (lots of carbs and sugar, even whole grain pasta!)