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