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Cheesy Chicken Spaghetti Squash Casserole

Happy Easter!

Hello everyone, long hiatus again. I got hit with some serious writer’s block,  lack of inspiration in the kitchen and gym and just plain old busy schedule the past few weeks. But, I am now on a four day weekend which means time to refocus and get back in the kitchen. My little break started Friday and I spent it over at my Grandma’s house with my cousin Sara making cake for Easter.

Sara and I make a cake every year. Usually, it is a bunny cake that we make different colors but we decided to make a carrot cake this year. We are decorating it on today as an Easter egg hunt. I’ll make sure to get a picture and put it up here to see. It looks cool so far and it’s only frosted white with a green hill up on top.

The recipe that I have for you today is from a week ago. I had some inspiration in my kitchen but then couldn’t write the post. I think I am back on track with my mindset. I’ve been seeing some recipes like this around Pinterest. Growing up, I loved cheesy chicken casserole with rice or some kind of pasta. The gooey cheese wrapped around the pasta screamed comfort to me. I wanted to make a more healthy, veggie-filled, low carbohydrate (for mom and dad) version of that childhood memory. Thus my cheesy chicken spaghetti squash casserole was born.

It was a little runny when I made it because I forgot a step but I’m adding it here so you don’t run into the same problem. It thickened up when I reheated the leftovers but the first day was a little too runny. But, still tasted awesome. We were all going back for more.

I took my spaghetti squash and cooked it how I showed in this post. You want to do this ahead of the rest to give it time to drain. Set the cooked spaghetti squash noodles in a colander over the sink or a bowl and let it drain off for 10-20 minutes. This will help decrease the amount of liquid in the baking dish and cause a more firm, held together casserole.

Once the spaghetti squash is set to drain. Preheat the oven to 375 degrees F. Take diced zucchini, onion, and garlic and sprinkle with oregano, basil, salt and pepper. Diced chicken and season with the same 4 seasonings also. Heat olive oil in a large saute pan over med-high heat. Once heated, add the chicken and veggies. Cook 7-10 minutes until the chicken is browned and the veggies are soft.20130323_164729

Next, mix the chicken and veggie mixture with the spaghetti squash. Try and keep most of the cooking liquid out of the mixture. I used a slotted spoon to transfer the chicken and veggies into a bowl with the spaghetti squash. Give it a good mix until all is incorporated. Add in half the cheese and stir well. Pour into a casserole/baking dish. I used one of my mom’s which she got for Christmas this past year. Isn’t it pretty?20130323_171146

Then top the casserole with more cheese and pop it into the oven for 30-35 minutes. I let mine go the 35 because it had too much moisture in the dish and I wanted to evaporate some of it.


Let it sit 5 minutes to let everything settle and serve in bowls or on plates. Enjoy your slightly less sinful cheesy chicken casserole.20130323_174507

Cheesy Chicken Spaghetti Squash Casserole (Serves 6-8)


1 large spaghetti squash, baked and set aside to drain

2 medium zucchini, diced

1 medium onion, diced

2 cloves garlic, minced

1 lb chicken breasts, diced

oregano, basil, salt and pepper

1-2 Tbsp olive oil

2-3 cups cheddar cheese

1. Cook spaghetti squash, scrape out with a fork and set aside in a colander to drain

2. Preheat oven to 350 F

3. Heat olive oil in a pan over medium-high heat

4. Season chicken, zucchini and onion with oregano, basil, salt and pepper

5. Saute chicken, zucchini, onion and garlic for 5-10 minutes until soft

6. Combine chicken and veggies in a large bowl with the spaghetti squash. Taste and add more seasoning as needed

7. Mix in half of the cheddar cheese and pour into a large casserole/baking dish and top with the rest of the cheese

8. Cook 30-35 minutes until cheesy is bubbly on top

9. Let sit for 5-10 minutes before serving


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Lemon Blueberry Oats

For those of you who do not know me, you should know that I am extremely type A. I plan my meals. I eat many of the same things every day. I make lists upon lists upon lists. I love routines and planning. My weekday breakfast always include either overnight oats, whole wheat waffles or a breakfast burrito when I’m feeling crazy. We keep our freezer stocked with homemade breakfast burritos. I can’t remember where I found the recipe but it was from pinterest. Lunches always include an apple and baby carrots and either a sandwich, salad or leftovers. Dinners vary at least. But on the weekend. That is my time to play with my breakfast and lunches. Though I will admit some mornings I still have my staples.

This morning I decided to play with my oats. Anyone’s mom ever tell them not to play with their food? I know mine did. But, I guess this is more of experimenting. Over the summer I bought some lemon extract from Penzey’s Spices to try these pancakes. Yes, I bought it with that sole purpose. Now, I needed to make something different with it. Why not adapt that idea and make it into oatmeal?

I took the general recipe for oatmeal: 1/2 cup dry oats, 1 C water, small pinch of salt and pumped it up with 1/4 cup (maybe more) of blueberries, 1/2 Tbsp chia seeds and a dash of lemon extract. I was hoping to not have to add any sweetner but my blueberries were a little on the sour side so I ended up adding 1 tsp sugar.  Holy yum. Not only was it a super filling breakfast but it was tasty. If I had some coconut in the house that would have gone into the mix but alas I did not have any. The oats were just as tasty without it though.


Lemon Blueberry Oats (serves 1)

1/2 cup dry old fashioned oats (I don’t like using quick oats in recipes but you can if that’s what you have. Just decrease cook time)

1 cup water

pinch salt

1/2 Tbsp chia seeds

1/4 cup washed blueberries

1-2 dashes lemon extract

1 tsp sugar (I used white sugar but feel free to use stevia or truvia or some other favorite sweetener)

1. Bring water to boil in a small pot. Once boiling add pinch of salt, oats and chia seeds. Stir it all together

2. Add in lemon extract and blueberries stirring well

3. I popped a couple of blueberries to let a little of their pretty color run and release some of the juices.

4. Taste, if needed add 1 tsp sugar or sugar substitute.

5. Cook for a total of 5-6 minutes.

6. Eat piping hot with some coffee. Perfect weekend morning breakfast.

Nutrition Facts: 212 calories, 6 gm protein, 7 gm fiber, 5 gm fat

What did you eat this morning?

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