- Jan 3, 2001
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I'm a bit of a health nut and switched over to my low carb-high protein cycle to get the beach bod ready for spring, but I really miss comfort food. I created this recipe last week, tweaked it, and it is ABSOLUTELY DELICIOUS (plus under 10 carbs and tons of protein!). Give it a try and let me know what you think:
Chicken Squash Au Gratin (Serves 4)
1 medium spaghetti squash (cut in half)
2 chicken breast (about 1lb)
1 medium onion diced
2 tbsp butter
Olive Oil
3 cloves garlic minced
3/4 cup sour cream
16 oz shredded sharp cheddar cheese
Salt, pepper, thyme, parsley
-Preheat oven to 375 degrees.
-Cut squash in half and scoop out the seeds with a spoon.
-Drizzle flesh-side of squash with olive oil and season with salt and pepper
-Bake squash skin side down on a rimmed sheet pan lined with aluminum foil for about 45 minutes (until fork easily penetrates squash)
-Butterfly two chicken breasts, season with salt, pepper, and thyme, and sauté them in hot olive oil (about 5 minutes per side)
-Set chicken aside, and in same pan add 2 tbsp butter. Once butter starts to foam, add onions and garlic. Sauté onions until they begin to caramelize. (Deglaze with a splash of white wine or sherry optional)
-Dice the chicken, and add into a large bowl with onions/garlic, sour cream, ½ the cheese
-Scoop out the cooked squash into “noodles” (retain the skins!). Add the squash to the bowl and blend well
-Scoop the mixture into the squash skins. Cover with the remaining cheese
-Bake at 375 for 10 minutes, then under a broiler for 10 minutes (or until cheese begins to brown)
-Remove from oven and cover with parsley
Recommend to let it sit for 10 minutes or so before eating so it has time to set.
Chicken Squash Au Gratin (Serves 4)
1 medium spaghetti squash (cut in half)
2 chicken breast (about 1lb)
1 medium onion diced
2 tbsp butter
Olive Oil
3 cloves garlic minced
3/4 cup sour cream
16 oz shredded sharp cheddar cheese
Salt, pepper, thyme, parsley
-Preheat oven to 375 degrees.
-Cut squash in half and scoop out the seeds with a spoon.
-Drizzle flesh-side of squash with olive oil and season with salt and pepper
-Bake squash skin side down on a rimmed sheet pan lined with aluminum foil for about 45 minutes (until fork easily penetrates squash)
-Butterfly two chicken breasts, season with salt, pepper, and thyme, and sauté them in hot olive oil (about 5 minutes per side)
-Set chicken aside, and in same pan add 2 tbsp butter. Once butter starts to foam, add onions and garlic. Sauté onions until they begin to caramelize. (Deglaze with a splash of white wine or sherry optional)
-Dice the chicken, and add into a large bowl with onions/garlic, sour cream, ½ the cheese
-Scoop out the cooked squash into “noodles” (retain the skins!). Add the squash to the bowl and blend well
-Scoop the mixture into the squash skins. Cover with the remaining cheese
-Bake at 375 for 10 minutes, then under a broiler for 10 minutes (or until cheese begins to brown)
-Remove from oven and cover with parsley
Recommend to let it sit for 10 minutes or so before eating so it has time to set.
Last edited:
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