Chicken-Spaghetti Squash Bake
In this version of a chicken-and-broccoli casserole, spaghetti squash takes on a creamy texture when baked with cream of mushroom soup.
Source: Diabetic Living Magazine, Spring 2019
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: This double-batch recipe makes one casserole for tonight and one to freeze for up to 1 month (see Step 6). To cook from frozen: Thaw overnight in the refrigerator. Spoon off any liquid that has accumulated in the pan, if desired. Bake as directed in Step 7.
Equipment: Two 8-inch-square baking dishes or foil pans
Nutrition Facts
Serving Size: 1 4-inch square
Per Serving:
273 calories; protein 25.4g; carbohydrates 18.5g; dietary fiber 4.6g; sugars 6.1g; fat 11.5g; saturated fat 2.6g; cholesterol 71.3mg; vitamin a iu 1253.8IU; vitamin c 40.2mg; folate 53.3mcg; calcium 109.8mg; iron 1.4mg; magnesium 53.5mg; potassium 779.3mg; sodium 493.5mg.