Adam and I had a very successful spaghetti squash garden crop this past summer, resulting in pounds of frozen spaghetti squash filling our freezers. Deciding this was an opportunity to branch out from the traditional “spaghetti” role of spaghetti squash (i.e. with tomato sauce), we looked up recipes online and went a little crazy last night meal prepping.
First of all, spaghetti squash casseroles make excellent meal prep lunches. Being low in carbs, they don’t leave you feeling heavy or tired but they are often filling and VERY delicious.
Adam found 6 recipes and last night we tried 3.
Yes… three totally different recipes with one thing in common: spaghetti squash.
Here are the recipes and instructions, including a link to the original recipe!
Creamy Chicken Spaghetti Squash with Bacon and Asparagus
- 1 spaghetti squash, roasted, remove strands into bowl
- 6 strips turkey bacon
- 1 lb chicken (thighs or breasts)
- 2 cloves garlic, minced
- 8 ounces asparagus, trimmed, cut into ½-inch pieces
- ¾ cup raw cashews
- 2 ½ cups boiling water
- 1 Tbsp shredded parmesan cheese
- 1 Tbsp. lemon juice
- ¾ cup unsweetened almond milk
- 1 cup spinach
- salt & pepper to taste
- Preheat oven to 400℉
- Place cashews in a small pot of boiling water and cover. Allow to rest for 30 minutes.
- Place a large skillet over medium-high heat. Add bacon and cook until crisp. Remove bacon to a paper towel-lined plate reserving about 1 Tbsp. of the fat in the pan. Once cooled, chop bacon.
- In the same pan, still on medium-high heat, add asparagus pieces. Cook, stirring occasionally, until crisp-tender (about 4-5 minutes).
- After 30 minutes, drain cashews and place in a high-power blender. Add parmesan cheese, half of the minced garlic, lemon juice, ½ tsp. salt and almond milk. Blend on high for 2 minutes. Taste and adjust salt as needed. Set sauce aside.
- In the pan with asparagus, add half minced garlic and continue to cook another 30 seconds or until fragrant then add spaghetti squash strands and garlic cream sauce to the pan. Stir to combine then gently fold chicken, spinach, and bacon into the mixture. Reduce heat to medium and allow to heat through, stirring occasionally.
- Remove from heat and season with additional salt and pepper to taste.
Original recipe can be found on the Real Food Dieticians website. I made some ingredient adjustments!
Twice-Baked Spaghetti Squash with Pesto and Parmesan
- 1 spaghetti squash, roasted with cooked strands removed to bowl
- 1-2 tsp. Italian Herb Seasoning Blend
- 3 T basil pesto (more or less to taste)
- 1 cup + 1/4 cup shredded Parmesan cheese
- 2 cups spinach
- 1 lb Shredded chicken (thighs or breasts)
- salt and pepper to taste
- Preheat oven to 400F/200C.
- To the bowl of spaghetti squash, gently mix in pesto, shredded chicken, spinach, and cup of Parmesan cheese.
- Season with salt and fresh ground black pepper, then pour squash/cheese mixture into a 9×13 dish and top with 1/4 cup more Parmesan cheese.
- Bake 20-30 minutes, until mixture is slightly bubbling and cheese is melted and starting to brown.
Original recipe can be found on the Kalyn’s Kitchen website. I made some ingredient additions!
Mexican Baked Spaghetti Squash
- 1 spaghetti squash, roasted with cooked strands removed
- 2 Tbsp olive oil
- 1 medium onion, sliced thin
- 1 red bell pepper, diced
- 2 jalapeno peppers, seeded (or not) and minced
- 2 cloves garlic, minced
- 1 lb ground turkey sausage
- 1 Tbsp chili powder
- 1 tsp dried oregano
- ½ tsp cumin
- 1 can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 bunch cilantro
- 1 cup salsa (green or red)
- 1 cup fresh spinach
- ½ cup nonfat greek yogurt
- 1 cup reduced-fat shredded cheddar cheese, divided
- Salt and pepper to taste
- Preheat oven to 375 F. Lightly spray a 9×13 baking dish with cooking spray and set aside.
- Heat olive oil in a skillet over medium heat. Add the onions, bell pepper and jalapeno and cook until softened and onion is translucent, about five minutes.
- Add uncooked ground turkey sausage and cook until browned.
- Add garlic and cook for two minutes. Stir in chili powder, oregano, and cumin and cook for one minute, stirring constantly.
- Transfer from the skillet to a large bowl. Stir in black beans, corn, salsa, spinach, yogurt, cilantro, and half the cheese.
- Add the squash to the bowl with the rest of the ingredients and stir well to combine.
- Transfer to baking dish and top with the rest of the cheese. Cook, uncovered, for 30-35 minutes, until bubbling and cheese is golden brown.
Original recipe can be found on the baked in website. I made some ingredient additions!
Now you tell me:
- Do you cook with spaghetti squash?
- What is your favorite recipe for meal prepping?