Chicken Spaghetti Squash Casserole

Chicken Spaghetti Squash Casserole - Taste of the South Magazine

Recipe development and food styling by Josh Miller, managing editor

When it comes to comfort food, nothing hits the spot for me like my mom’s chicken spaghetti. This version gets a gentle and wholesome makeover, swapping the processed cheese for a homemade bacon-infused cheese sauce and the pasta for naturally gluten-free spaghetti squash.

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Chicken Spaghetti Squash Casserole
Yields approximately 8 servings
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Ingredients
  1. 4 slices center-cut bacon
  2. 2 tablespoons all-purpose flour
  3. 2 cloves garlic, minced
  4. 2 cups reduced-fat milk
  5. 2 teaspoons salt, divided
  6. 1 teaspoon ground black pepper
  7. 1⁄2 teaspoon ground cumin
  8. 1 (10-ounce) can diced tomatoes with green chiles, drained
  9. 11⁄2 cups shredded extra-sharp Cheddar cheese, divided
  10. 1⁄2 cup grated Parmesan cheese
  11. 1 large spaghetti squash, roasted and pulp scraped and reserved
  12. 4 cups shredded cooked chicken
  13. 1 pint cherry tomatoes, halved
  14. 1 bunch green onions, chopped
  15. 4 cups cubed cornbread, divided
  16. Garnish: chopped green onion
Instructions
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
  2. In a large Dutch oven, cook bacon over medium heat until crisp. Remove from pan using a slotted spoon. Let cool; crumble. Reserve 2 tablespoons rendered bacon fat in pan.
  3. Add flour and garlic to pan. Cook, whisking constantly, 1 minute. Gradually whisk in milk,
1 teaspoon salt, pepper, and cumin. Cook, whisking frequently, until thickened, approximately 5 minutes. Stir in tomatoes with green chiles, 1 cup Cheddar, and Parmesan until melted. Remove from heat.
  4. Stir in spaghetti squash, chicken, cherry tomatoes, green onion, and remaining 1 teaspoon salt until combined. Gently stir in 3 cups cornbread. Pour mixture into prepared dish; sprinkle with remaining
1 cup cornbread, remaining 1⁄2 cup Cheddar, and bacon.
  5. Bake until lightly browned, 15 to 20 minutes. Let stand 5 minutes before serving. Garnish with green onion, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/
 How to Roast Spaghetti Squash

Using a sharp knife, carefully cut squash in half lengthwise. Using a spoon, scoop out interior pulp and seeds. Drizzle squash halves with
1 tablespoon olive oil; sprinkle with salt and pepper. Place on a rimmed baking sheet, cut
side down. Bake at 400° until tender, 35 to 40 minutes. Let cool 30 minutes. Using a fork, scrape squash strands into a medium bowl. Set aside.

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