Spicy Chicken and Spaghetti Squash Casserole
By: Leah Rodrigues
Published: September 18, 2012

Spicy spaghetti squash casserole is a delectable one pot meal.  Strands of spaghetti squash are tossed with cubes of chicken and green chiles (if you cannot find fresh, canned green chiles will also work).  Before it's baked, the casserole is topped with plenty of Monterey jack.  If you are a fan of spicy foods, you can substitute one cup of the Monterey jack for spicy pepper jack cheese.  Think out of the box and make this spaghetti squash casserole.
Spicy Spaghetti Squash Casserole
Ingredients:



1 pound spaghetti squash, about 3
2 tablespoons butter
3 tablespoons flour
1 3/4 cups skim milk
1/4 cup heavy cream
1 green chili pepper, pasilla or poblano
2 cups monterey jack cheese, shredded
salt and pepper, to taste
1 pound chicken breast halves, about 3 breasts, cooked and shredded
 
Directions:
 








Preheat oven to 375 degrees F.


   
Cut squash in half and scoop out the seeds and surrounding membrane. Lay squash flat on a baking sheet sprayed with cooking spray and bake until flesh is tender and can be easily scooped out using a fork, about 45-60 minutes.


   
Let squash cool until you can handle it, then scoop out all of the flesh and discard the shell.


   
Heat butter and flour in a medium saucepan over medium high heat and cook for 3 minutes, stirring frequently.


   
Combine milk and cream and slowly pour into saucepan, whisking vigorously to avoid lumps.


   
Add green chile peppers to the sauce and 1 3/4 cups of the cheese. Salt and pepper to taste.


   
Combine shredded chicken with the cream sauce and the squash and pour into a buttered 8 inch square baking dish. Sprinkle top with remaining cheese and bake until golden brown and warmed through, about 30 minutes.

Preheat oven to 375 degrees F.


     
Cut squash in half and scoop out the seeds and surrounding membrane. Lay squash flat on a baking sheet sprayed with cooking spray and bake until flesh is tender and can be easily scooped out using a fork, about 45-60 minutes.


     
Let squash cool until you can handle it, then scoop out all of the flesh and discard the shell.


     
Heat butter and flour in a medium saucepan over medium high heat and cook for 3 minutes, stirring frequently.


     
Combine milk and cream and slowly pour into saucepan, whisking vigorously to avoid lumps.


     
Add green chile peppers to the sauce and 1 3/4 cups of the cheese. Salt and pepper to taste.


     
Combine shredded chicken with the cream sauce and the squash and pour into a buttered 8 inch square baking dish. Sprinkle top with remaining cheese and bake until golden brown and warmed through, about 30 minutes.