Chicken and Sausage Pumpkin Spaghetti Squash Bake

Name: Chicken and Sausage Pumpkin Spaghetti Squash Bake
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 1/4 lb chicken breast raw; 2 links HEB Natural Skinless Smoked Chicken Sausage; 4 lb spaghetti squash, halved and seeds removed; 10 oz frozen chopped spinach, thawed; 1 medium yellow onion, sliced; 1/2 cup shredded low fat mozzarella cheese; 1/2 cup grated pecorino romano cheese; 2 tsp olive oil, divided; 1 tsp Flavor God Garlic Lover's Seasoning; 15 oz pumpkin puree; 1/2 cup light coconut milk; 1/2 cup low sodium chicken broth; 4 cloves garlic, minced; 1/2 tbsp salted butter; 1 tsp Flavor God Garlic Lover's Seasoning; 1/2 tsp salt; 1/4 tsp pepper

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Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings
6 servings
Calories
324 kcal
Course
Main Course
Cuisine
American

Chicken and Sausage Pumpkin Spaghetti Squash Bake

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 1/4 lb chicken breast raw
2 links HEB Natural Skinless Smoked Chicken Sausage (136 grams)
4 lb spaghetti squash, halved and seeds removed (yields about 500 grams flesh)
10 oz frozen chopped spinach, thawed
1 medium yellow onion, sliced (110 grams)
1/2 cup shredded low fat mozzarella cheese (56 grams)
1/2 cup grated pecorino romano cheese (56 grams)
2 tsp olive oil, divided
1 tsp Flavor God Garlic Lover's Seasoning

Pumpkin Sauce

15 oz pumpkin puree
1/2 cup light coconut milk (4 oz)
1/2 cup low sodium chicken broth (4 oz)
4 cloves garlic, minced (16 grams)
1/2 tbsp salted butter (0.5 oz)
1 tsp Flavor God Garlic Lover's Seasoning
1/2 tsp salt
1/4 tsp pepper

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Instructions

Pre-heat oven to 400 degrees. Line a 9x13" baking sheet with aluminum foil. Set aside.
Cut spaghetti squash in half and remove seeds. Rub cut side of flesh with 1 tsp olive oil, then season with 1 tsp Flavor God seasoning. Place cut side up on lined baking sheet and bake for 40 minutes or until squash can be easily flaked apart with a fork. Set aside to cool.
Add sliced onions to a skillet over medium-high heat and begin to caramelize them, stirring every couple of minutes and lowering heat to medium as they begin to turn brown. Add small amounts of water (1-2 tbsp at a time) to the skillet as needed to reduce sticking and to help steam and soften the onions. Continue cooking down and stirring until onions are caramelized, about 20-30 minutes. Set aside.
Heat 1 tsp olive oil in the skillet over medium high heat. Season chicken with salt and add to hot skillet. Cover and cook 5-7 minutes per side or until cooked through. Set aside and cut into slices when cooled.
Add butter and garlic to the skillet and saute until fragrant. Add remaining sauce ingredients, stirring until they are all combined and sauce is heated through.
Scrape spaghetti squash flesh into a bowl. Pour thawed spinach onto a double layer of paper towel and squeeze out excess water, then add into bowl with spaghetti squash.
Add sauce, caramelized onions, sliced sausage, sliced chicken, and pecorino romano cheese to the bowl. Stir until combined, then transfer to a greased casserole dish (I used an ~11"x7"x2" dish). Top with shredded mozzarella cheese, then bake at 375 degrees for 20-25 minutes or until cheese is melted and golden.

Notes

I used a casserole dish like this one.

Nutrition Information

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Serving 350g Calories 324kcal (16%) Carbohydrates 18g (6%) Protein 32g (64%) Fat 14g (22%) Cholesterol 86mg (29%) Sodium 537mg (22%) Potassium 366mg (10%) Fiber 5g (20%) Sugar 7g (14%)