Chicken Spaghetti squash casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 308.6
- Total Fat: 15.4 g
- Cholesterol: 92.7 mg
- Sodium: 596.6 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 3.1 g
- Protein: 23.4 g
View full nutritional breakdown of Chicken Spaghetti squash casserole calories by ingredient
Introduction
Low carb yum.com Low carb yum.comNumber of Servings: 6
Ingredients
-
5 cup Spaghetti Squash
2 cup frozen brocolli florets
3 tbsp Butter, unsalted
14.3 grams Wheat flour, white, all-purpose, unenriched
.5 cup Campbell's low sodium chicken broth
1 cup Milk, 2%, with added nonfat milk solids, without added vit A
.5 tsp Salt
.25 tsp Pepper, black
6 thigh, bone and skin removed Chicken Thigh
.5 cup Parmesan Cheese, grated
1 serving Cherry Tomatoes, Fresh, 1 Tomato
30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
.5 cup, shredded Cheddar Cheese
3 stalk, medium (7-1/2" - 8" lon Celery, raw
Directions
Roast squash, squeeze excess water from squash strands.
Combine butter, flour, broth, milk, salt, and pepper. (Make a roux)
Stir in chicken (cooked & cubed), brocolli, celery, tomato’s, squash and Parmesan.
Top w/ panko and cheddar. (any adding seasonings desired)
Bake 25 min at 400* or until browned.
Serving Size: 1/6
Number of Servings: 6
Recipe submitted by SparkPeople user CILDEBUG.
Combine butter, flour, broth, milk, salt, and pepper. (Make a roux)
Stir in chicken (cooked & cubed), brocolli, celery, tomato’s, squash and Parmesan.
Top w/ panko and cheddar. (any adding seasonings desired)
Bake 25 min at 400* or until browned.
Serving Size: 1/6
Number of Servings: 6
Recipe submitted by SparkPeople user CILDEBUG.