So, I teased you yesterday when I posted a picture of the meal I made on Tuesday night, so I figured it was only fair for me to share it with you now! We are in the midst of getting ready to host Amy’s sister, and our dear friend, Sara’s baby shower, so things are likely a bit hectic in our household!
I bought a spaghetti squash last week, but never got around to making anything with it (I made this meal instead.), so I figured this was a great week to use it before it went bad. Plus, after I’ve been away on a little trip where I’ve eaten out and eaten more indulgent foods and desserts than normal, I always like to “detox” a bit upon my return by eating loads of veggies. This meal certainly helped to get me back on the right track! Loaded with veggies, chicken breast and some light cheese, you can enjoy a generous portion, guilt-free.
Spaghetti Squash Casserole
Ingredients:
- 1 small-medium spaghetti squash
- 1/2 cup onion
- 1/2 cup green pepper
- 1/2 cup zucchini
- 1/2 cup summer squash
- 3/4 cup broccoli
- 1-2 tsp minced garlic
- 2-3 thinly sliced chicken breasts, cut up into small cubes
- 2 tbsp reduced fat cream cheese
- 2 tbsp goat cheese
- 2 tbsp parmesan cheese
- 2 tbsp Italian bread crumbs
- Oregano
- Basil
- Italian Herbs & Seasoning
- Salt & Pepper
- 1-2 cups of pasta sauce
- Little bit of shredded cheese
Directions
1. Start a pot for the spaghetti squash (refer to this post for better instructions!) and begin to cut up your veggies. Heat a pan with a little bit of EVOO and add in the onions and minced garlic. Let those soften and cook for about 5 minutes. Next, add in the green peppers and let those cook with the onions for another 2 minutes or so. Finally, add in the remainder of the veggies. Add in your spices of choice. I like to add in a couple heavy dashes of wine, because well, “wine not” (as my mom says).
2. When the water is boiling for the spaghetti squash, place it in the pot and boil for 15-30 mins (depending on the size of the spaghetti squash that you get).
3. When the veggies are cooked, remove from the pan and set aside. Cut up your chicken and cook it in the same pan you cooked the veggies in.
4. Once the spaghetti squash is cooked, remove, let cool and use a fork to get the “spaghetti” out. Once the chicken is cooked, add it to the veggies and mix together. Add in the cheeses, bread crumbs, 1 tbsp or oregano and 1 tbsp of Italian Herbs & Seasoning and a few dashes of basil. Stir well to ensure that the cream cheese and goat cheese melt. Add in 1-2 cups of sauce and place mixture into a baking dish. Top with cheese and bake for 20 mins at 375*. I broiled mine at the end to get that nice, crispy topping.
Get a bowl, serve yourself a nice heaping of this, and add some extra sauce on the side if you need more (I always need more sauce).
Voila! here you go. This meal did take some time, but it was worth it. My sister came home from travel and had some and was raving about it! I think this would also freeze well, so if you made a big batch, you could have some for later.
Questions for you: Do you feel like you need a “detox” when you get home from a trip? What’s your favorite healthy meal to make or eat? I love Life Alive if I’m not cooking:)
Burpees to Bubbly 