- 1 Spaghetti Squash
- 2 Cups Grated Cheese
- 3 Cups diced cooked chicken breast
- 6 Tbsp Butter
- ½ cup heavy cream
- 1 cup sour cream
- ¼ cup chopped turkey bacon
- Cook the spaghetti squash.
- Using a fork scrape out squash and place in a large bowl.
- Add 1 cup cheese and all other ingredients to the squash and mix well.
- Spread mixture into a 9 X 13 baking dish.
- Top with 1 cup cheese.
- Bake @ 350 for 30 minutes.
The Ingredients.
Cook the Spaghetti Squash. It’s best to scrape out the seeds before cooking, so I usually just cut it half and scoop them out. Don’t worry–it’s not NEARLY as laborious and icky as the Halloween pumpkin nightmare one goes through every year. To cook the squash you can microwave it or boil it in water.
Scrape out the squash and place in a large bowl. Allow the squash to cool down a bit first–otherwise you will scald your fingers. Use a fork and just scrape the sides and then scoop it all into a big bowl.
Add 1 cup of the cheese and all the rest of the ingredients to the squash and mix well. This is why having a big bowl is so important. If you start off with a medium size bowl, you soon realize how much stuff there is to mix together and then you have to transfer to another bowl and then you have an extra dirty dish you have to clean. I don’t know about you, but I don’t like cleaning anything I don’t have to.
Spread the mixture into a 9 X 13 baking dish.
Top with the rest of the cheese. No need to be stingy here–cheese is a big part of what makes this dish SO delicious.
Bake at 350 for 30 minutes.
The first time I served this to my family–I was really nervous because I thought they would complain about it being Spaghetti Squash. I don’t think anyone even noticed. It has become a household favorite and I know you will love it too.