PREP TIME: 35 MINS | COOK TIME: 30 MINS | TOTAL TIME: 1 HR 5 MINS | YIELD: 8 Servings
It is squash season, and I am planning on making my family’s favorite chicken pot pie spaghetti squash casserole. It’s incredibly delicious and a low-carb version of your favorite chicken pot pie.
- 2 c. shredded chicken (or turkey)
- 5 c. cooked spaghetti squash
- 4 garlic cloves, chopped
- 3/4 c. diced onion
- 2 c. frozen peas and carrots
- 4 tbsp of flour
- 4 tbsp of butter
- 2 c. whole milk
- 10 oz. button mushrooms, sliced
- 1 tsp poultry seasoning
- 1/2 c. grated Parmesan cheese, divided
- 1 tsp fresh rosemary, chopped
- 1/4 Panko breadcrumbs
- 1 tsp salt
- Fresh black pepper to taste
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: In a large skillet, melt the butter over medium-low heat. Once the butter has melted, add the onions and cook for about 10 minutes, stirring often until the onions have softened. Next, stir in the garlic and continue to cook for a minute more.
Step 3: To the skillet, add the mushrooms along with salt, pepper, poultry seasoning, and rosemary. Cook for another 5 minutes or until the mushrooms are browned. Then, stir in the frozen peas along with the carrots. Whisk in the flour and cook further (for a minute more) before gradually pouring in the milk.
Step 4: Scrape up the bottom of the skillet using a wooden spoon, then whisk in the milk. Simmer the filling for about 3 to 4 minutes until the mixture has thickened.
Step 5: Add the chicken to the skillet, followed by 1/4 c. Parmesan cheese. Take the skillet off the heat and adjust the seasoning according to taste.
Step 6: Into a large bowl with the cooked spaghetti squash, pour the filling. Gently stir and transfer everything into a greased 9 x 13-inch baking dish. Sprinkle the rest of the Parmesan and bread crumbs on top.
Step 7: Place in the preheated oven and bake for about 30 minutes. Then, set the oven to broil for 3 to 4 minutes to brown the top even more.