Chicken Spaghetti Squash
July 4th 2009 22:13
I've been seeing spaghetti squash on the cooking shows I love to watch, but I've never cooked it. My mother-in-law told me she loved it - said it tastes just like spaghetti and is much healthier. So, I thought I'd give it a try. She told me to just use it like I would spaghetti noodles, so I made my family's favorite - chicken spaghetti. So, this recipe is the same as I would make for chicken spaghetti, you'd just use cooked spaghetti in place of the squash. But this is the recipe I tried for supper tonight.
2 spaghetti squash
3 cups cooked chicken, shredded
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups chicken stock or broth
1 can rotel tomatoes
1 - 16 oz block Velveeta cheese
8 oz cheddar cheese, shredded
Cut the squash in half lengthwise and remove seeds and stringy stuff. Place on baking sheet, cover with foil and bake at 350 for about 45 minutes to 1 hour. Use a fork to pull the spaghetti strands out of the squash and place in 15X10 baking dish.
In a large pot, combine all remaining ingredients except for cheddar cheese. Stir over medium heat until all Velveeta is melted. Pour over squash, top with cheddar cheese. Bake at 350 for about 30 minutes, until cheese is melted and slightly browned. Serve hot.
Well - didn't turn out quite like I'd expected. Not an "epic fail" but not really that good either. I'd reccommend the spaghetti squash for pour over sauce type recipes, but not for casseroles. The squash doesn't have quite the texture of pasta - it's a little crunchier (maybe I didn't cook it long enough?) - and it doesn't soak up the liquid like pasta does. So, after pulling this out of the oven - VERY SOUPY - even after letting it set for awhile - we decided we'd add noodles (the pasta kind!) and try again. So, I cooked some whole wheat spaghetti noodles, stirred them into the soupy squash mess, and put it back in the oven for 30 more minutes. Still a little different than my traditional chicken spaghetti, but not bad at all.
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Happy Eating!
2 spaghetti squash
3 cups cooked chicken, shredded
1 can cream of chicken soup
2 cups chicken stock or broth
1 can rotel tomatoes
1 - 16 oz block Velveeta cheese
8 oz cheddar cheese, shredded
Cut the squash in half lengthwise and remove seeds and stringy stuff. Place on baking sheet, cover with foil and bake at 350 for about 45 minutes to 1 hour. Use a fork to pull the spaghetti strands out of the squash and place in 15X10 baking dish.
In a large pot, combine all remaining ingredients except for cheddar cheese. Stir over medium heat until all Velveeta is melted. Pour over squash, top with cheddar cheese. Bake at 350 for about 30 minutes, until cheese is melted and slightly browned. Serve hot.
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Well - didn't turn out quite like I'd expected. Not an "epic fail" but not really that good either. I'd reccommend the spaghetti squash for pour over sauce type recipes, but not for casseroles. The squash doesn't have quite the texture of pasta - it's a little crunchier (maybe I didn't cook it long enough?) - and it doesn't soak up the liquid like pasta does. So, after pulling this out of the oven - VERY SOUPY - even after letting it set for awhile - we decided we'd add noodles (the pasta kind!) and try again. So, I cooked some whole wheat spaghetti noodles, stirred them into the soupy squash mess, and put it back in the oven for 30 more minutes. Still a little different than my traditional chicken spaghetti, but not bad at all.
----------------------------- -----------------------------
See this and many other recipes at real-home-cooking.com. You can register and add your own recipes too.
Happy Eating!
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Comment by Helen Randell
Rough Cooking
I cooked a couple of spaghetti squash last season when they were growing in my garden. I baked them in the oven whole for about an hour and then shreaded the flesh, and stirred through a store bought sauce. Was pretty good.
Helen
Comment by DeAnne
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Thanks for the comment.
Comment by Helen Randell
Rough Cooking
Thanks - Helen