Spaghetti Squash Au Gratin
I made this recipe the other day and I HAD to share it. I was amazed by how delicious, easy, and filling it was. It was my first time cooking with spaghetti squash and it was surprising easy to use and was delicious.
1 medium spaghetti squash
2 chicken breast depending on how much chicken you prefer in your dish.
3/4 cup plain greek yogurt
Preheat oven to 375 degrees.
Cut squash in half and scoop out the seeds with a spoon.
Rub oil, salt and pepper on both sides of the squash
Lay squash on a pan lined with aluminum foil so that the cut side is face down.
Cut your chicken breast so you have four pieces of chicken. Place the chicken on the same pan, season with salt and pepper or some of you favorite seasonings.
Bake chicken and squash for 45 mins or until tender enough that a fork can easily penetrate the squash. When the squash is cooked, scrape the flesh with a fork to create noodles and dice your chicken in to small pieces (there are tons of videos on how to prepare a spaghetti squash if you’re a visual learner).
While the chicken and squash are cooking, sauté the onions and garlic in butter/oil over medium low heat until very soft.
Once everything is cooked combine the noodles, chicken, onion, yogurt, 1 cup of the cheese, salt and pepper in a large bowl.
Place the mixture back into the empty shells and top with the cheeses and place under the broiler until golden brown.
Personal Note: I cooked the squash and chicken before and froze it. It kept fresh until I was ready to cook it (about a month later). I just needed to add the yogurt, onions, and cheese and it was ready to go in 10/15 minutes. This is AMAZING considering I’m usually only feeding myself and don’t need a whole squash for one meal. I also mixed some broccoli into my bowl to brighten it up.
This recipe makes 6 servings if you are making it as a side dish and 3 servings if you are making it as a full meal item.
