Spaghetti Squash Chicken Casserole

I got a spaghetti squash as part of my Bountiful Basket last weekend and didn't quite know what to do with it or how to cook it. Lucky it came with directions claiming it is "The Fun Squash"- I was excited to try.

It said it comes out like spaghetti noodle so I made it into a casserole dish in place of the noodles. Per the instructions- I cut it in half- NOT FUN SQUASH!!! I was told after if you put in the microwave a couple of minutes, it will be easier to cut open.

I scooped out all the stuff inside and putting it cut-side down, baked it in the oven for 55 minutes at 350. While that was baking, I put together the rest of the ingredients so I can put it together when the squash was ready.

Ingredients:

garlic salt

1 chicken breast; cooked and cubed

1 c. sour cream

1 can cream of chicken soup

1/2 c. shredded cheese

1 box stuffing

1 c. chicken broth

Directions:

After the squash is cooked, take a fork and scoop all the squash out- it really did look like spaghetti noodles! Spread the squash in a greased 13x9 dish and season with the garlic salt. In a separate bowl, combine the sour cream, cream of chicken soup, chicken, and cheese until blended. Spread evenly over the squash. Sprinkle the dry stuffing mix over top and drizzle the chicken broth over top.

Bake at 350 for 45-55 minutes.

Serves 4

I was actually surprised at how much I liked this! I have never eaten a spaghetti squash- which is why I used garlic salt- I wasn't sure if it would work- and it did! I even tried some squash without the casserole on top and I did like it- YAY! My mom got a squash too and this morning when I was over there I was tempted to take theirs! Something I would make again.

Baked Chicken with Vegetables

My go-to quick dinner! We were running around all day and I wanted something "good" before I left with Riley to Scouts- so I threw a chicken breast in the oven and chopped up some vegetables I had on hand. Cranked the oven to 450 and it was done in no time!

Ingredients:

4 baking potatoes- cleaned and diced

1 yellow squash- diced

handful of baby carrots

3 tomatoes- diced

Pre-heat the oven to 450 and spray a cookie sheet with cooking spray. Toss vegetables with garlic salt and pepper. Bake for 35-40 minutes or until tender.

I put a chicken breast in a baking dish- seasoned with garlic and red pepper. Bake in oven 25 minutes or so at 450 and cube chicken when no longer pink. (I put it in the oven with the vegetables so it would cook at the same time.) Mix chicken with baked vegetables and serve.

I love sauces so I always put a little on mine. I used the Orange Sauce- it has a little bit of a kick but not too spicy.

Baked Acorn Squash with Apples and Brown Sugar

I did my first week of Bountiful Baskets and was so excited to try vegetables I would not usually buy. Like this. Acorn squash. I pulled up a couple of different recipes off the internet and combined 2 that I really liked. I do not like acorn squash- but I tried it! Brad really liked it- but he likes stuff like this.

Ingredients:

1 acorn squash; cut in 1/2

1 apple; cored and diced

2 tbsp. brown sugar

2 tbsp. butter; softened

2 tbsp. maple syrup

Directions:

Pre heat oven to 400.

Scoop the seeds and stringy pulp out of the squash and discard. Place them on a baking sheet, cut side up. Rub the inside with the butter- 1 tbsp. on each. Fill the squash with the apple. Drizzle 1 tbsp. of the syrup over each one- then sprinkle on the brown sugar.

Bake in the oven for 1 hour until the squash is tender when pierced with a fork.

Serves 2.