Spaghetti Squash & Chicken Au Gratin
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 people
Calories: 270kcal
Ingredients
- 6-8 cups cooked spaghetti squash separated into strands
- 2 tsp olive oil
- 2 garlic cloves minced
- 1 cup onions diced
- 1 lb boneless, skinless chicken breasts diced
- 3 cups low-sodium mushroom & garlic pasta sauce
- 1/2 tsp black pepper freshly ground
- 2 cups mozzarella cheese part skim, 16.5% MF, shredded
- 1/2 cup feta cheese crumbled
- 1/2 cup fresh basil sliced
- 2 tbsp fresh rosemary minced
Instructions
- Preheat the oven to 350°F (175°C). Spray a 12 x 12 inch (30 x 30 cm) baking dish with non-stick vegetable spray.
- Prepare the spaghetti squash by splitting in half lengthwise, removing seeds and discarding. Use a fork to pierce the outer skin in several places. Place squash, cut side down, on a baking dish and pour in ½ cup (125 mL) water. Bake for 45 minutes or until tender when pierced with a fork and you can pull the flesh away into spaghetti-like strands. Alternately, follow the tips above and microwave on HIGH power for 15 minutes. Check for tenderness after 8 minutes. Turn and continue to microwave for 7 minutes or until tender.
- Prepare the sauce while the squash is cooking. Heat oil over medium-high heat in a skillet. Sauté minced garlic and diced onion until softened, about 4 minutes.
- Cut chicken into ½ inch (1.25 cm) cubes. Add to pan and sauté further until cooked through.
- Stir in pasta sauce and freshly ground black pepper. Cover and bring to a boil, reduce heat to low and simmer for 15 minutes.
- Mix shredded mozzarella and feta cheese. Slice the basil leaves and mince the rosemary. Mix with the two cheeses.
- Spread half of spaghetti squash strands on the bottom of the baking dish. Top with half of the chicken & sauce followed by half the grated cheese and herbs. Repeat layers.
- Bake uncovered for 30 minutes or until sauce is bubbling and cheese is lightly browned.
Notes
Nutrition
Serving: 350g | Calories: 270kcal | Carbohydrates: 21g | Protein: 24g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 490mg | Fiber: 4g | Sugar: 9g | Vitamin A: 10% | Vitamin C: 20% | Calcium: 30% | Iron: 10%
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This project is supported, in part, by the BC Government’s Buy BC Partnership Program; delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.
