Spaghetti Squash Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large Spaghetti Squash (or two medium)
1 can Cream of Mushroom Soup
8 oz. Sour Cream
1 Box Stove Top Stuffing
3 tbsp. butter
2 large organic free range boneless chicken breasts
Salt and Pepper optional
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Directions: |
Directions:Poke some holes in the Spaghetti Squash and cook on high in the microwave for about 20 minutes or until soft.
Cut the chicken into bite sized pieces and saute in butter until cooked and touched with golden brown (lite salt and pepper optional)
Once the chicken is cooked, mix the chicken and 1/2 the box of stuffing with the can of mushroom soup and the sour cream in a large mixing bowl.
Cut the spaghetti squash lengthwise and use a fork to scrape the flesh into spaghetti like strands. You can scrape into the mixing bowl and fold it into the mix a bit at a time. Once the squash has been scraped and folded evenly into the mix, put the mix in an appropriately sized baking dish. We find that 2 inch square or rectangular glass dish works well.
Over low to medium heat mix the remaining stuffing and butter in frying pan with any included herbs and seasonings from the stuffing (or add your own!). Mix just long enough to melt the butter and get everything mixed well. Spread an even layer of this topping over the casserole. Bake at 350º for 1/2 hour. |
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Number Of
Servings: |
Number Of
Servings:Depends on how hungry you are. |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: All measurements are approximate (I rarely measure when I cook). Feel free to experiment, modify and make the dish your own!
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