Cajun Chicken Spaghetti Squash Bake Recipes

CHICKEN SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
• Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
• Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.

GRANDMA'S CAJUN CHICKEN & SPAGHETTI

Steps:

• Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan., Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour., Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.

CAJUN CHICKEN SPAGHETTI SQUASH BAKE RECIPE

Steps:

• Roast the squash : Preheat oven 350. Cut each spaghetti squash in half lengthwise. Scoop out the seeds. Rub 1/2 tablespoon of olive oil on each half and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place in the oven, flesh side up, and roast for 30 minutes. Let the squash cool. Cook the chicken: While the squash is roasting, toss the chicken breast cubes in 1 tablespoon cajun seasoning until evenly coated. Add 1 tablespoon olive oil to a very large saute pan or skillet ( oven safe ) over medium high heat. Once heated, add in the chicken and saute 5 - 7 minutes, flipping to brown all sides. Don't crowd the pan, do in 2 batches if needed..Transfer to a plate. Cook the veggies: To the same pan, add the onion and sprinkle with 1/2 teaspoon salt. Saute the onions for about 2 minutes until softened. Add the garlic and saute another minute. Add the bell peppers, 1 teaspoon cajun seasoning, and saute for 2 - 3 minutes until softened. Then add in the diced tomatoes and cream cheese ( I did not use this ) Stir gently until combined. Take the mixture off the heat and set aside. Add in the spaghetti squash: When the squash is cool enough to handle, use a fork to scrape the spaghetti strands out of each half. Add the spaghetti squash and the chicken to the pan and toss to combine. Place the skillet in the oven, Bake for 20 minutes until edges are slightly crispy. Garnish with fresh chopped parsley and parmesan cheese. NOTE: Halved this recipe for me.

SPAGHETTI SQUASH CASSEROLE WITH CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
• Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
• While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
• Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
• Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.

BAKED SPAGHETTI SQUASH AND CHICKEN

Steps:

• Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.
• While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.
• Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash.

CREAMY CAJUN CHICKEN SPAGHETTI

Steps:

• Trim fat off of chicken breasts and save for chicken stock bag.
• Boil the chicken in large pot with water for 45 minutes.
• Wash vegetables. Dice onion and chop celery.
• Heat small amount of canola oil in a medium skillet over medium-high heat.
• Saute celery until translucent, about 3-4 minutes. Add onion and saute until translucent. Set aside.
• Remove chicken from stock pot and allow to cool.
• In remaining chicken stock, cook whole wheat spaghetti noodles according to package directions.
• Shred or cut chicken breasts into small pieces and transfer to a large bowl.
• Cut Velveeta into cubes.
• Mix Velveeta, cream of chicken, cream of mushroom, Rotel, onion, celery, spaghetti noodles, and seasoning to bowl, stir until well mixed.
• Throw everything in the Crockpot or oven until cheese melts and spaghetti is warm throughout.