Tuesday, February 15, 2011

A New Kind of Chicken Spaghetti

Again, Mandy comes through for me with this creative recipe for chicken spaghetti using a pureed butternut squash in the sauce. After reading through her recipe, I decided to give spaghetti squash another shot. I did half of the casserole dish with linguine pasta noodles on one side and the other with spaghetti squash.

This is my adaptation and we LOVED it! It was a great "change-up" meal, making enough for Mr. Max to have a second helping as well as enough for leftover lunches the rest of the week. I'm excited to share a new favorite which you can choose to make any way you want to. I'm already thinking of ways to vamp it up more next time, perhaps trying a squash trifecta dicing up zucchini to include and maybe even adding some black beans for a vegan version, taking out the chicken? So many possibilities, thoughts?

I'll also say, this sauce was amazing, I would like to use it as a regular homemade pasta sauce for future recipes.

Grocery List:
  • 1 spaghetti squash
  • 1 cup butternut squash, chopped into small bites
  • Vegetable oil cooking spray
  • 8 oz of spaghetti noodles (about 1/2 a box - I break in half, as well)
  • 1 can Cream of Chicken
  • 1 can Fire Roasted Diced Tomatoes with Chipotle Peppers (tomatoes with green chiles would also work but I accidentally grabbed these for a pleasant surprise and highly recommend)
  • 1/4 cup vegetable broth
  • 4 oz reduced fat cream cheese, softened
  • Garlic Salt
  • Italian Seasoning
  • Reduced fat cheese (I used a Mexican cheese blend)
  • Parmesan cheese
Pre-heat your oven to 475 degrees. I bought butternut squash already cut up for ease, then diced it up into smaller bits. Spray an oven safe dish with vegetable spray and place the butternut squash into it. Roast the butternut squash for 20 minutes to help seal in the natural nutrients of the veggie.

I bought pre-cooked chicken breasts from Whole Foods to help cut down on cook time. Dice up your chicken and set aside.

In a pot, boil your noodles until al dente - about 15 minutes, drain and set aside. For your spaghetti squash preparation, using a fork, pierce holes all over to help cook. Place on a safe plate and microwave for 10 - 12 minutes. I did 12 minutes the first time making it and it was perfect, this time I felt I overcooked it a bit, so 10 minutes may have been better. Carefully cut the squash in half (it will be very hot, may want to let cool or wear protective mitts), remove the center seeds. Use the fork to scrape the spaghetti squash into a bowl and set aside. See pictures of this process here.

Pour your can of diced tomatoes and peppers into the skillet on medium heat, followed by the cream of chicken and the diced chicken. Stir and then add the softened cream cheese.

While this is heating, take your roasted butternut squash and place in a food processor. Add the chicken stock and puree in the food processor (or blender if you don't have a food processor)

Add the pureed squash into the skillet. Finally, season with a few shakes of garlic salt and Italian seasoning.

Pour about 1 cup of sauce into your spaghetti squash bowl; do the same with your spaghetti pasta bowl. Stir each separately.

Grease a 10x13 casserole dish and fill each side with the separate spaghettis. Top with the remaining sauce.

Next add the cheeses...

Pop in the oven for 20 minutes until cheese is bubbly and golden. Let cool for about 5 minutes, then serve to have an incredible meal.

We both had a some of each with a side salad....

Butternut Squash Chicken Spaghetti (Squash version)

Butternut Squash Chicken Spaghetti (Pasta version)

Do yourself a favor, make it this week!


  1. looks so yummy!! my hubby isn't big on noodles (carbs for fitness guys...you know) but I would def make it with all spaghetti squash! thanks for the idea!!

  2. Thanks for sharing what you did with the recipe! It looks great! And you take so many pictures that it makes it even more inticing, LOL! Nicely done - so glad you enjoyed it!


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