Chicken & Spaghetti Squash Casserole
are a bazillion casserole dishes out
there, but this one is different! I
My most picky clients, those who for
some reason shun casseroles, give
this one two thumbs up and often
make quick requests to have it
again. "What makes it different?"
you ask. Well, for starters,
although it does have a can of cream
of mushroom soup, you would never
know it. It's not a real creamy,
saucy casserole. The focus is on the
beautiful tri-color peppers,
spaghetti squash strings and plump
organic chicken bites.
Another reason I love this one is
because it was inspired by my mom
(Beverly). I have her recipe
notecard in her handwriting and all.
It's one of my most treasured
things. And though mom had great
intentions and her "Ham and Swiss
Noodle Casserole" was delish, I
think she'd also love my much
Let's do a
little health comparison:
Bev's Recipe: Ham
My Recipe: Organic Chicken
Bev's Recipe: Swiss (high in fat)
My Recipe: Parmesan (low in fat)
Bev's Recipe: Noodle layers (high in carbs,
low in nutrients)
My Recipe: Spaghetti Squash layers (low in
carbs, high in nutrients)
Bev's Recipe: Peppers & Onions
My Recipe: Peppers & Onions!
I just revamped her recipe a little and
substituted in ingredients that are fitness
approved! It became an entirely new dish.
Now I can serve it to anyone and feel great
about feeding them well!
Whenever I draw a blank on what's for
dinner, or just feel like being a sweetheart
and let Dan the Man decide the dish, this is
what he chooses! No lie!
Before our beloved winter squashes are out
of season, this you must try!!!
"Eating well gives a spectacular joy to life
and contributes immensely to goodwill." -
Chicken and Spaghetti Squash Casserole
1 medium to large spaghetti squash (look for
bright yellow and dense squash)
1 tablespoon olive oil
3 organic peppers (red, yellow & green),
1 large sweet onion, chopped
1 can lower-sodium cream of mushroom soup
1 tablespoon reduced-fat Safflower mayo
1/2 cup organic ranch dressing
Sea Salt & Pepper
4 organic chicken breasts
1 6-8oz container fresh grated parmesan
Preheat oven to 400.
Vertically slice spaghetti squash in half
from top to bottom (length wise). Put squash
halves flesh side down in a 9x13 casserole
dish. Add about a half inch of water to
bottom of dish. Bake in oven for 45 minutes.
Pull the casserole dish out, flip the squash
to flesh side up, put back in and bake for
additional 15 minutes.
While the squash is roasting, boil water in
large sauce pan, a little more than half way
full. On a clean plastic cutting board, cut
raw chicken into one inch bite size pieces.
Add chicken to boiling water (so chicken is
submerged), cover and cook for 10 minutes or
until chicken is fully cooked and white
Add olive oil to a separate large skillet on
medium high heat. Saute tri-colored peppers
and onion until soft but not mushy (about 7
minutes) turn off heat.
Drain chicken in colander. Add cut chicken
to peppers and onions in saute pan, leaving
heat off. Mix in soup, mayo and ranch.
Sprinkle with salt and pepper.
Remove squash from oven, pour out the water
from the dish, and once cool enough to
handle, take a fork and pull down the flesh
of the squash in spaghetti-like strings.
Place squash strings in a medium bowl.
Continue to remove the squash strings like
this until you get to the hard skin. You
will have a big bowl of spaghetti squash
strings. Discard skin halves.
In your 9x13 casserole dish coated with
cooking spray, layer ingredients starting
with half of the spaghetti squash strings,
covering the bottom of the dish. Then layer
with chicken and peppers mixture. Then layer
the rest of the spaghetti squash. Then top
with the cheese.
Bake 30-40 minutes at 400, or until cheese
is melted and bubbly.
Cook's Notes: Cutting the chicken breasts
before cooking them makes them perfectly
lock in their own juices. If you cut the
chicken after it's cut, a lot of the time
the juices just flow right out, and you end
up shredding the chicken instead of getting
the good chunky bite size pieces that you
The Loving Cook