Easy and tasty! I make this casserole a few times every year when I have spaghetti squash in my kitchen. It’s a well-balanced meal with just enough protein and loads of vegetables.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minIngredients
Directions
Melt butter in a large skillet over medium heat.
Add mushrooms, leeks, celery, and red bell peppers.
Cook, stirring frequently, for about 5 minutes or until tender-crisp.
Add the spaghetti squash, cooked chicken, salt and black pepper, garlic powder, and savory. Cook for four more minutes, stirring frequently.
Stir in sour cream and parsley until heated through.
Top with crushed croutons (or panko bread crumbs) and sprinkle with the shredded Swiss cheese.
Cover and let stand for 1 minute; the dish can be served directly from the skillet at this point. Or you can bake the dish like a more traditional casserole.
To bake, preheat oven to 350℉ (180℃). Prepare the mixture according to the directions and spoon it into a lightly greased 1½ quart casserole dish, top with croutons or panko bread crumbs and cheese.
Bake at 350℉ (180℃) F for 20 to 25 minutes until the cheese is melted and the top is lightly browned. Serve.
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