It’s a miracle — my husband cooked! Just kidding, just kidding… he’s actually a GREAT cook. Yet when he’s in the kitchen, we end up with more of a meat-lovers meal. Thankfully, he loves his veggies too and when he came up with this delicious, figure-friendly casserole, I was all for it!
This low-carb spaghetti squash casserole is really simple to make and only takes a few ingredients. It’s perfect for a busy weeknight and makes for yummy leftovers too. You’ll love it!
– 1 spaghetti squash
– Diced pancetta
– Broccoli florets
– 1 yellow onion
– 2-3 chicken breasts (already baked)
– Parmesan cheese
– Salt + pepper
Slice your spaghetti squash lengthwise and place cut-side down in a microwaveable dish with about 1/2 inch of water in the bottom. Microwave each half of the squash (covered with Saran wrap) for about 12-15 minutes to soften. Using a fork, scrape out the spaghetti squash and place into a large bowl. Take your chicken breasts and cut into bite-size chunks, add to the bowl.
In an oiled medium-sized skillet, saute your diced pancetta, broccoli and diced onion until the onion gets a slight golden brown color, adding salt and pepper to taste. Once your veggies are ready, throw them in the bowl, stir everything together then place into a Pyrex or oven-safe casserole dish.
You’ll want to do this next step in layers. Put a layer of the mixture down in the casserole then sprinkle a generous amount of Parmesan cheese on top. Repeat until you’ve reached the top of your dish. Sprinkle more cheese on top before placing in the oven to bake uncovered on 375 degrees for 25 minutes.
Slice, scoop and serve! The pancetta gives the dish a nice meaty flavor (like bacon, but with less fat) and since it was full of veggies, I feel much less guilty about indulging. Plus, this one is full of protein because it also includes the chicken. I’m all for a filling dish that won’t weigh you down!
(PS, I just love using squash wherever I can these days — in fact, here’s another in-the-kitchen favorite with spaghetti squash!)