Spaghetti squash is an interesting ingredient. A lot of people like to use it as a substitution for spaghetti, which is fine. It’s a neutral flavor and has a similar enough texture that it can work, but you’ll still know you’re not eating real spaghetti.
Personally, I’m more of a believer in alternative recipes. Rather than trying to make something replace something else, take this new thing and make something good enough you won’t need what you’re replacing.
So, rather than try to make some sort of pasta dish with a spaghetti squash, I like to use it as it is. In this case, I went a route similar to a twice-baked potato; cook the squash, shred it, mix in a bunch of delicious goodies, and bake it again.
I decided to do a spaghetti squash for two reasons. The first is simply that I like them, but it’s been a while since I’ve had them. I have to be careful of gourds and squashes for health reasons, and I assumed this squash would be just as bad for me as some of the other favorites I had to set aside, like acorn squash. Truthfully, it’s a lot better for me than I thought it would be.
The second reason was that my partner had never had one before. Now he has, and he loves it, so I’d say I’m doing something right, eh?
Making this recipe is pretty simple, but a bit time-consuming. Here’s how.
Cheesy Chicken Spaghetti Squash
- Baking Sheet
- 1 Lb Chicken Breast Chopped into bite-sized pieces
- 1 Medium Onion Diced
- 3 Tbsp Butter
- 3 Gloves Garlic Diced
- ¾ Cup Sour Cream
- 1½ Cups Shredded Cheese I like cheddar + a melty white cheese mixed, like mozzarella.
- ½ Cup Breadcrumbs
- Salt and Pepper
- Preheat your oven to 375°F. Chop your squash in half lengthwise and scoop out the seeds.
- Lightly rub the inside of the squash with olive oil to coat, and season with salt and pepper.
- Place cut-side down on a foil-lined baking sheet for 45 minutes.
- While the squash is baking, melt 2 Tbsp of butter in your skillet. When melted, add the onions and saute until translucent.
- Once the onions are starting to soften, add the garlic and cook.
- Set the onions and garlic aside, then put the remaining 1 tbsp butter in the pan, then add the chicken. Season to taste and cook until done.
- When the squash is done, use a fork to scrape the insides into "noodles," while being careful not to tear or rip the outer shell, as it will be your bowl.
- Mix the "noodles" with the chicken, onions, and garlic. Add in the sour cream, breadcrumbs, and 1 cup of cheese, stirring it all together.
- Scoop the filling back into the squash shells, add additional seasoning if you prefer, and top with the remaining cheese.
- Bake for an additional 15 minutes, then increase heat to broil for 5 minutes to brown the cheese on top. Once it looks good, you're ready to pull it out and serve!