Chicken and Sausage Pumpkin Spaghetti Squash Bake
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Unrated
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Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
6 servings
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Calories
324 kcal
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Course
Main Course
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Cuisine
American
Chicken and Sausage Pumpkin Spaghetti Squash Bake
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 1/4 lb chicken breast raw
- 2 links smoked chicken sausage 136 grams, HEB Natural brand, skinless
- 4 lb spaghetti squash yields about 500 grams flesh, halved and seeds removed
- 10 oz spinach frozen, chopped, thawed
- 1 yellow onion 110 grams, medium, sliced
- 1/2 cup mozzarella cheese 56 grams, shredded, low fat
- 1/2 cup Pecorino Romano cheese 56 grams, grated
- 2 tsp olive oil divided
- 1 tsp Garlic Lover's Seasoning Flavor God brand
Pumpkin Sauce
- 15 oz pumpkin puree
- 1/2 cup coconut milk 4 oz, light
- 1/2 cup chicken broth 4 oz, low sodium
- 4 cloves garlic 16 grams, minced
- 1/2 tbsp butter 0.5 oz, salted
- 1 tsp Garlic Lover's Seasoning Flavor God brand
- 1/2 tsp salt
- 1/4 tsp black pepper
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
Show Details
Serving
350g
Calories
324kcal
(16%)
Carbohydrates
18g
(6%)
Protein
32g
(64%)
Fat
14g
(22%)
Cholesterol
86mg
(29%)
Sodium
537mg
(22%)
Potassium
366mg
(8%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 350g | |
| Calories | 324kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Cholesterol | 86mg | 29% |
| Sodium | 537mg | 22% |
| Potassium | 366mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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