CHICKEN SPAGHETTI SQUASH
In this twist on a classic Southern dish, the noodle-like strands of crisp-tender squash find their way into a creamy chicken and vegetable casserole.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
- Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
- Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.
CHICKEN & SPAGHETTI SQUASH
While dreaming up a healthier pasta dish, I decided to experiment with spaghetti squash. After a few tries, I settled on this delicious casserole bursting with flavor but not fat. Christina Morris, Calabasas, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender., Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside., In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer half of the squash, chicken mixture and reserved crumb mixture. Repeat layers., Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.
Nutrition Facts : Calories 348 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 493mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges
SPICY CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Line a 9-by-13-inch baking dish with 2 pieces of foil.
- Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
- Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
- Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
- If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
- Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
- If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
- To cook from frozen: Preheat the oven to 325 degrees F.
- Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
- Serve with salad and French bread.
SPICY CHICKEN WITH SPAGHETTI SQUASH
This is a quick and easy stovetop recipe which makes a tomato based sauce with chunks of chicken which you can serve over spaghetti squash or spaghetti.
Provided by BrenBart
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in the skillet over medium high heat, saute onion, and green onion.
- Add the chicken and cook for 3-4 minutes.
- Stir in tomatoes, wine and bring to a boil.
- Lower heat and simmer for about 20 minutes.
- Add remaining ingredients and simmer for another 5 minutes.
- Pour over heated spaghetti squash and serve.
Nutrition Facts : Calories 390.4, Fat 16.5, SaturatedFat 4.3, Cholesterol 92.8, Sodium 556.6, Carbohydrate 23.5, Fiber 4, Sugar 9.6, Protein 33.1
SPICY CHICKEN AND SPAGHETTI SQUASH SKILLET
This spicy sauce, which makes good use of leftover chicken or turkey, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.
Provided by Johnney
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
- Add the chicken or turkey and cook for about 3-4 minutes.
- Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
- Add remaining ingredients and simmer for another 5 minutes.
- Pour sauce over heated spaghetti squash and serve.
BAKED SPAGHETTI SQUASH AND CHICKEN
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.
- While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.
- Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash.
SPICY CHICKEN SPAGHETTI
"I keep on the lookout for recipes that serve two," explains LaDonna Reed. "We're also watching our fat grams, so this main course was a great find. Adjust the spice level by decreasing the Cajun seasoning," she writes from Ponca City, Oklahoma.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a nonstick skillet coated with cooking spray, cook chicken for 7-9 minutes or until lightly browned and chicken is no longer pink. Remove and keep warm. , In the same skillet, saute the mushrooms, green pepper and onions until almost tender. Add garlic; cook 1 minute longer. Combine the cornstarch, salt and pepper; sprinkle over vegetables. Cook and stir for 1 minute. Gradually stir in half-and-half. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Return chicken to the pan; heat through. Drain spaghetti; top with chicken mixture.
Nutrition Facts : Calories 401 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 808mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 3g fiber), Protein 34g protein.
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