Saturday, March 9, 2013

Low Carb Grain-free Twice Baked Spaghetti Squash with Chicken, Sun-Dried Tomatoes and Goat Cheese

Leftover Chicken + Leftover Spaghetti Squash + Sun-dried Tomatoes + Goat Cheese + Parmesan Cheese = Delicious Twice Baked Spaghetti Squash

Who knew? I have never had anything like this in my life but had a huge spaghetti squash and some rotisserie chicken to use up so started throwing things together and it turned out YUMMY. This is going to be a new go-to recipe. It sliced into such nice pieces, like a well set lasagna, and very moist. If you have spaghetti squash one night with tomato/meat sauce you can use the other half of the squash for this. And if you don't have sun-dried tomatoes in your pantry you are missing out - they are the best ingredient to jazz common foods up - like omelets or pizza.

I think I was kind of missing casseroles but I'm over it now - this did the trick and it was low carbohydrate (unlike the usual pasta/wheat filled ones) and full of nutrients. No problem getting to that 5 cups of veggie requirement with meals like this. Hope you are having a great Saturday - we did Disney on Ice today. The girls loved it! And so did I.

Low Carb Grain-free Twice Baked Spaghetti Squash with Chicken, Sun-dried tomatoes and Goat Cheese (serves 3 - 4)

1/2 large spaghetti squash, roasted
2 cups cooked chicken, I used 1 large chicken breast from a rottiserrie chicken
2 Tbsp butter, melted
1/2 cup Free run egg whites (equivalent to 4 egg whites)
1/4 cup Parmesan cheese
1/2 Tbsp Dried parsley flakes
1 tsp Italian seasoning
1/4 tsp fine sea salt
pepper to taste
2 Tbsp sun-dried tomatoes, chopped - I used packed in oil - dry would be fine too
1 clove garlic, minced
1/4 cup crumbled Goat cheese - you could add more if you want

Step 1: Wash the outside of a large spaghetti squash. Cut in half lengthwise. Place face down on a baking sheet. Bake at 350 degrees for 50 - 60 minutes. Until fork tender. Cooking time will vary depending on the size of the squash. Mine was large so was in there for the full hour.

Step 2: Let squash cool. I cooked it the night before and refrigerated. Scoop squash out of the skin and into a bowl - gently loosening it with a fork as you go so it gets stringy. Add chicken, butter, Parmesan cheese, egg whites, parsley, salt, pepper, sun-dried tomatoes, garlic and Italian seasoning. Gently mix together.

Step 3: Preheat oven to 350 degrees and grease an 8 x 8 baking dish. Place mixture in baking dish and top with goat cheese. You could also use the skin from the squash as your baking dish if it is fully intact and won't leak.

Step 4: Bake for 50 - 60 minutes, until set in the middle. Let stand 5 minutes before slicing. Serve and enjoy.
I couldn't believe how nicely this set. It sliced up into pieces and held its shape. 

The chunks of chicken give it some protein so you have a one-pot dinner. You don't need a side dish to go with this. 

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