Cheesy Chicken Spaghetti Squash
A tasty mixture of chicken and cheese fills out a spaghetti squash and makes it a delicious centerpiece for a meal.
Equipment
- Baking Sheet
- Skillet
Ingredients
- 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
Instructions
- 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!