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Spaghetti Squash and Chicken Skillet Casserole


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 lots of vegetables.













Trans-fat Free, Low Carb


3 tablespoons butter
or margarine
1 cup mushrooms
fresh, sliced
cup leeks
¼ cup celery
3 tablespoons sweet red bell peppers
3 tablespoons parsley leaves
fresh, chopped
2 cups spaghetti squash
4 each chicken breasts
boneless, cooked and cut into thin strips
¼ cup croutons
seasoned, crushed
¼ teaspoon salt
¼ teaspoon black pepper
teaspoon garlic powder
or 1 clove of freshly chopped garlic
1 pinch savory
½ cup sour cream
2 ounces swiss cheese


Melt butter in a large skillet over medium heat.

Add mushrooms and next 4 ingredients.

Cook, stirring constantly for 5 minutes or until tender.

Add spaghetti squash and next 6 ingredients, cook 4 minutes, stirring constantly.

Stir in sour cream, cook, stirring constantly, just until thoroughly heated.

Remove from heat.

Sprinkle with cheese.

Cover and let stand for 1 minute.

To bake, prepare mixture according to directions and spoon into a lightly greased 1½ quart casserole dish.

Cover and bake at 350℉ (180℃) F for 20 to 25 mins.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 32655% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 339mg 14%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 61g
Vitamin A 21% Vitamin C 22%
Calcium 11% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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