Spaghetti Squash Chicken Casserole

Instead of stuffing each spaghetti squash with a filling, this casserole incorporates everything into one easy baking dish. A combination of spaghetti squash, tomatoes, zucchini, and chicken is all mixed together and topped with cheese. Once baked, it’s the perfect, hearty meal for a weeknight or special occasion! → PRINT the Recipe: https://www.wyseguide.com/spaghetti-squash-chicken-casserole/ Watch more videos like this: https://www.youtube.com/playlist?list=PLmcYtnSn-N-n7XrfuGAnVVl8LW1f9g1dt https://www.youtube.com/playlist?list=PLmcYtnSn-N-lT6irgW3QUMTQaJuLMUzZb https://www.youtube.com/playlist?list=PLmcYtnSn-N-nKXA7uLNIkoYkVyRIlsjUO https://www.youtube.com/playlist?list=PLmcYtnSn-N-no1IAiKAWfDvjjaz_fCEyE Follow me! → Get my cookbook: https://www.wyseguide.com/cookbook/ → Shop my website (magazine & merch): https://shop.wyseguide.com/ → Visit my website: https://www.wyseguide.com → Sign up for my newsletter: https://wyseguide.com/newsletter → Facebook: http://bit.ly/WyseGuideFB → Instagram: http://bit.ly/WyseGuideIG INGREDIENTS For the squash and chicken: - 2 spaghetti squash - 1 lb chicken breast - 1 tbsp olive oil - 3/4 tsp kosher salt - 1/2 tsp black pepper For the casserole: - 2 tbsp neutral oil - 1 small zucchini - 1 medium onion, diced - 1 bell pepper diced - 1/2 tsp kosher salt - 1 pint grape or cherry tomatoes, halved - 4 cloves garlic, minced - 1 1/2 tbsp Italian seasoning - 1/4 tsp red pepper flakes - 1/2 tsp black pepper - 1/4 cup chicken stock - 1 cup frozen peas - 1 1/2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese INSTRUCTIONS For the squash and chicken: - Preheat the oven to 375°F. - Cut the stems off of the squash, slice in half lengthwise, and remove the seeds and pith. Set the squash cut-side up on a parchment-lined baking sheet along with the chicken breasts. Drizzle everything with olive oil. Sprinkle with salt and black pepper. Turn the squash cut-side down and place the baking sheet in the preheated oven. - Roast the chicken breasts until they register 160°F. The chicken will finish before the squash, so remove them as soon as they are at 160°F, 16-20 minutes. - When the squash are darkened on their skin, and a knife easily is inserted into the flesh, remove them from the oven, 45-60 minutes. Set the squash aside to cool. For the casserole: - Grease a 9 x 13-inch baking dish and set it aside. - Heat 2 tablespoons neutral oil in a large skillet. Cut the zucchini in half lengthwise and slice into 1/4-inch thick pieces. Add the sliced zucchini to the hot oil and sauté until they are browned, 3-4 minutes. Turn the slices over and brown, 2-3 minutes. Once browned, remove the zucchini from the skillet and set them aside. - Add the onion, bell pepper, and salt to the hot skillet. Sauté until the onion is soft and translucent, 4-6 minutes. Add the halved tomatoes, garlic, Italian seasoning, red pepper flakes, black pepper, and chicken stock. Stir to combine and bring the mixture to a boil. Once boiling, turn the heat down to a simmer. Cook until the tomatoes are burst, and the liquid is mostly cooked off, 8-12 minutes. Once cooked, remove the skillet from the heat. - Scrape the flesh of the cooled squash into a large bowl. Shred or chop the chicken into bite-sized pieces and add the chicken to the squash. Pour on the peas, zucchini, and prepared tomato mixture. Stir the mixture together and pour it into the prepared baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. - Bake in the 375°F oven until the casserole is warmed through and the cheese is melted, 35-45 minutes. Once baked, remove the casserole from the oven and cool for 10 minutes before serving. CHAPTERS 00:00 Intro 00:40 Preparing the squash and chicken 03:57 Cooking the zucchini 05:21 Preparing the tomato sauce 09:26 Scooping out the squash 10:11 Mixing everything together 12:30 Tasting the dish #dinner #weeknightdinner #recipe #winter #squash From my farm to your home. 🏡 My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land. So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.