Post by wilderness on Apr 13, 2022 14:57:58 GMT -5
Chicken Spaghetti Squash-cookcook
Source: Food Network Kitchen
Serves: 4
This is a creamy chicken and vegetable casserole. The strands of squash act as noodles. Delicious; very easy to prepare, I'll make it again.--Lori
Ingredients:
1 large spaghetti squash (about 2 1/2 lbs.)
2 Tbsp. olive oil
One 10oz. pkg. sliced mushrooms
1red bell pepper, diced
4 green onions, thinly sliced, white and green parts separated
1/2 tsp. cayenne pepper
salt; pepper
1 cup half-and-half
2 cups shredded chicken, skin and bones discarded
3 cups shredded Cheddar cheese*
Directions:
1--Preheat oven to 425 degrees. Cut the squash in half crosswise. Dig out and discard the seeds with a spoon. Place into a microwave safe dish with 2 Tbsp. of 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, 13-14 minutes. Use fork to scrap the sides of the squash, separating the strands. Leave scrap strands in the squash (I placed it into a bowl).
2--Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they release most of their moisture and start to brown. Add the bell pepper, green onion whites, cayenne pepper,1 tsp. on 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 heat and simmer until the liquid has slightly reduced and begun to thicken, 5-7 minutes.
3--Fold the chicken and 2 cups of cheese into the skillet, stirring until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to ta casserole dish and sprinkle the top remaining cheese. Bake until the cheese is melted and bubbling, about 17-20 minutes. Let rest 5 minutes. Sprinkle with the green part of your green onions.
*Notes*--When I folded in the chicken and cheese in step 3, I only added 1 cup of shredded Cheddar. Glad that was all I started with. I do not know why, but the cheese refused to melt! No mater how long I stirred it, it wouldn't melt. So with a spoon I pulled out as much as I could and then tossed in a hunk of Velvetta cheese (didn't measure it). This melted as I stirred and it appeared to have enough cheese so I did not add any on top of the mixture after I placed it into the casserole dish.
Source: Food Network Kitchen
Serves: 4
This is a creamy chicken and vegetable casserole. The strands of squash act as noodles. Delicious; very easy to prepare, I'll make it again.--Lori
Ingredients:
1 large spaghetti squash (about 2 1/2 lbs.)
2 Tbsp. olive oil
One 10oz. pkg. sliced mushrooms
1red bell pepper, diced
4 green onions, thinly sliced, white and green parts separated
1/2 tsp. cayenne pepper
salt; pepper
1 cup half-and-half
2 cups shredded chicken, skin and bones discarded
3 cups shredded Cheddar cheese*
Directions:
1--Preheat oven to 425 degrees. Cut the squash in half crosswise. Dig out and discard the seeds with a spoon. Place into a microwave safe dish with 2 Tbsp. of 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, 13-14 minutes. Use fork to scrap the sides of the squash, separating the strands. Leave scrap strands in the squash (I placed it into a bowl).
2--Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they release most of their moisture and start to brown. Add the bell pepper, green onion whites, cayenne pepper,1 tsp. on 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 heat and simmer until the liquid has slightly reduced and begun to thicken, 5-7 minutes.
3--Fold the chicken and 2 cups of cheese into the skillet, stirring until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to ta casserole dish and sprinkle the top remaining cheese. Bake until the cheese is melted and bubbling, about 17-20 minutes. Let rest 5 minutes. Sprinkle with the green part of your green onions.
*Notes*--When I folded in the chicken and cheese in step 3, I only added 1 cup of shredded Cheddar. Glad that was all I started with. I do not know why, but the cheese refused to melt! No mater how long I stirred it, it wouldn't melt. So with a spoon I pulled out as much as I could and then tossed in a hunk of Velvetta cheese (didn't measure it). This melted as I stirred and it appeared to have enough cheese so I did not add any on top of the mixture after I placed it into the casserole dish.
