Chickenetti Casserole, THM S, Low Carb, Gluten Free

Winter squash come in many shapes and sizes. They range in color from bright yellow, greens, orange, to shades of blue. The flesh can be yellow to bright orange. My favorite winter squash is Spaghetti Squash.

Spaghetti Squash when cooked has strands like spaghetti. This make a wonderful low-carb substitute for spaghetti. I even use the finely chopped cooked strands to replace potatoes in Amish Macaroni Potato Salad. Spaghetti squash is higher in soluble fiber and an excellent source of folate, Vitamin B and Niacin. It is a nutrient dense food that is low in calories making it the perfect choice for anyone wanting to cut back on carbs and calories.

We learned to appreciate Spaghetti Squash when we needed to have a protein restricted, low-carb diet for our son. A favorite simple way to serve it; is to seasoned cooked squash with salt, pepper, garlic powder, and browned butter.

Chickenetti Casserole THM S, Low Carb

  • 1 cup almond milk
  • 1 tablespoon Oat Fiber
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Garlic powder
  • 1/8 teaspoon pepper
  • 1 teaspoon celery salt
  • 2 cups cheddar cheese, divided
  • 1/4 cup finely chopped onions
  • 2 cups diced cooked chicken
  • 4 cups cooked well-drained spaghetti squash strands
  • 2 Wasa Crackers
  • Combine almond milk, Oat Fiber , xanthan gum, garlic powder, pepper, and celery salt together in blender jar. Blend until well combined. Pour into a glass dish. Microwave for 3 minutes or until thickened. Add 1 1/2 cups cheddar cheese and onions to cooked sauce. In a large dish combine chicken, spaghetti squash, and sauce. Spoon into a casserole dish. Blend the Wasa Crackers to make crumbs. Sprinkle over casserole and top with remaining cheddar cheese. Bake at 350 degrees for 30-45 minutes. Serves 6-8.
  • To cook spaghetti squash: Cut squash in half with a sharp knife. Scoop out the seeds and membrane. Microwave each half for 9 minutes. Lay the cooked squash halves upside down over paper towels to drain. When cool—use a fork to fluff the strands. Remove the squash from the shells. Place cooked spaghetti squash in a colander to drain until ready to use.
This is what spaghetti squash look like when cut in half. I remove the seeds and membranes before cooking.
I laid the strands of squash on a tea towel to remove excess moisture.
I planted 1/2 of pack of seeds and I had squash growing everywhere. They grew up the sides of the fence and tomato cages, and even through the fence.
I left this one grow until the vines began to die. I then cut if off of the fence. In all my 1/2 pack of seeds produced 2.5 bushels of squash.

Spaghetti Squash has always found a place in my garden, no matter how small it is. Next spring I plan to plant it along the fence and allow it to grow on the fence. I was surprised how large some of the squash grew hanging from vines that had attached itself to the fence.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. I want to thank each one who has purchased through these links. It has been a blessing to us as we adjust to a new lifestyle in a different community. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Amazon

This is such a handy kitchen tool to quickly blend ingredients together.
I use my Ninja Blender every day!!
Baking Dish.
Celery Salt
Garlic Powder
Xanthan Gum
Spaghetti Squash Seeds

 I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

Chickenetti THM S, Low Carb

Servings 6

Ingredients

  • 1 cup almond milk
  • 1 tablespoon Oat Fiber
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Garlic powder
  • 1/8 teaspoon pepper
  • 1 teaspoon celery salt
  • 2 cups cheddar cheese
  • 1/4 cup finely chopped onions
  • 2 cups diced cooked chicken
  • 4 cups cooked well-drained spaghetti squash strands
  • 2 Wasa Crackers

Instructions

  1. Combine almond milk, oat fiber, xanthan gum, garlic powder, pepper, and celery salt together in blender jar. Blend until well combined. Pour into a glass dish. Microwave for 3 minutes or until thickened. Add 1 1/2 cups cheddar cheese and onions to cooked sauce. In a large dish combine chicken, spaghetti squash, and sauce. Spoon into a casserole dish. Blend the Wasa Crackers to make crumbs. Sprinkle over casserole and top with remaining cheddar cheese. Bake at 350 degrees for 30-45 minutes. Serves 6-8.

    To cook spaghetti squash: Cut squash in half with a sharp knife. Scoop out the seeds and membrane. Microwave each half for 9 minutes. Lay the cooked squash halves upside down over paper towels to drain. When cool–use a fork to fluff the strands and remove them from the shells. Place cooked spaghetti squash in a colander to drain until ready to use.

You will find over 500+ THM on-plan recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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Ranch Spaghetti Squash–a cookbook exclusive recipe!!

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