If you are fortunate to live somewhere where spaghetti squash is available, you probably know that it is a very versatile squash and a great replacement for pasta! Cut it in half horizontally, remove the seeds, spray some olive oil over it and bake cut side down in a pyrex dish in the oven for about 40 minutes at 400 degrees. When it is done, remove it from the oven and turn cut side up. Let it cool a bit and then take a dinner fork and begin to shred it into strands.
While the shreds are resting, prepare the “pot pie” ingredients.
Spaghetti Squash Chicken Pot Pie
- 5 cups cooked spaghetti squash, *see note below
- 3/4 cup diced onion
- 4 garlic cloves, chopped
- 2 cups shredded chicken (or turkey)
- 2 cups frozen peas and carrots (I used a can of Niblets)
- 10 ounces button mushrooms, sliced OPTIONAL
- 4 tablespoons of butter
- 4 tablespoons of flour
- 2 cups whole milk
- 1 teaspoon salt
- Fresh black pepper to taste
- 1 teaspoon poultry seasoning
- 1 teaspoon fresh rosemary, chopped
- 1/2 cup grated parmesan cheese, divided
- 1/4 Panko breadcrumbs
1 Preheat the oven to 400 degrees.
2 Melt the butter in a large skillet over medium-low heat.
3 Add the onions, stirring into the butter and cook until the onions have completely softened, about 10 minutes.
4 Stir in the garlic and cook one minute longer.
5 Add the Niblets, salt, pepper, poultry seasoning and rosemary then cook about 5 minutes.
6 Add the flour and stir to combine. Cook for a minute while stirring, then slowly pour in the milk.
7 Using a wooden spoon, scrape up the bottom of the skillet and stir the milk into the vegetables. Let the filling come up to a simmer and then let thicken for 3-4 minutes.
8 Stir in the chicken and 1/4 cup of the parmesan cheese, then remove the skillet form the heat. Taste for seasonings and adjust if needed.
9 Pour the filling into a large bowl along with the cooked spaghetti squash. Stir gently to combine the filling, then pour into a 9″ x 13″ baking dish that’s been buttered or sprayed with cooking spray.
10 Top the casserole with the remaining parmesan cheese and breadcrumbs then bake for 30 minutes.
11 To brown the topping even more, place the casserole under the broiler for 3-4 minutes.