Spaghetti Squash Casserole

I have been dying to try spaghetti squash for the longest time! I have bought the squash several times before but never ended up having the courage or time to chop them and image6actually do it right, until tonight. Finally, I decided to incorporate a few different elements to this otherwise plain dish. This casserole is the perfect recipe for a move night in, or generally for anyone that is gluten free!

Ingredients for Mom’s famous cheese sauce: 1/2 block of old cheddar cheese (grated), 1/3 cup of white wine, 1 cup milk (or more depending on how creamy you want it), 1 tbsp flour, 2 tbsp butter, salt and pepper to taste

Ingredients for the main dish: 2 chicken breasts, 1 spaghetti squash (halved and deseeded), 1 head cauliflower (cut into florets and steamed), 1/2 cup of gluten-free breadcrumbs

Instructions for Mom’s famous cheese sauce: heat the butter and the flour together to form a thick mixture. Add milk slowly while whisking constantly. Add cheese. Add white wine to cheesy sauce.

Instructions for the main dish: preheat the oven to 400 degrees. Halve the spaghetti squashes with a large knife. Deseed the squash and place halves face down on a baking tray. Place the squash in the oven for 45 minutes. Put the chicken breasts in a baking dish and place them in the oven for 45 minutes. Steam the cauliflower. Remove the squash from the oven. Using two forks (1 to hold and 1 to scrape), pull the top layer of the squash off (usually crispy/maybe burnt) (don’t worry, you will have plenty of spaghetti). Scrape ‘spaghetti’ out of the squash and place it in a baking dish. Place the cooked chicken and steamed cauliflower on top of the spaghetti. Pour the cheese sauce over the mixture. Sprinkle the breadcrumbs evenly over the casserole. Sprinkle garlic powder over the breadcrumbs. Place the dish back in the oven (still at 400 degrees) for 10 minutes.

Serve with a glass of Sauvignon Blanc to for fresh acidity and zesty flavours in order to balance to the cheesy/garlic taste.

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