Spaghetti Squash Casserole
This recipe is easy, but takes a few steps. It's delicious, and less than 300 calories/serving
- 2 1/4 pounds boneless, skinless chicken thighs
- 1 medium spaghetti squash, cut in half, seeds removed
- 1 Tablespoon Diamond Krystal Kosher Salt
- 1 tsp ground corriander
- 2 tsps ground cumin
- 1 Tablespoon chili powder
- 1 jar of salsa verde
- 1 cup Nancy's cultured
- 1 bunch kale, washed, stems removed, and shredded with a knife
Preheat oven to 375 degrees.
Place spaghetti squash on a sheet pan, and roast in the oven until soft, about 20 minutes. Remove from oven, allow to cool, and remove squash from it's shell with a fork.
Remove fat from chicken thighs, and place in an 8 x 13 casserole dish.
Make spice mix. Stir together spices and salt.
Season the chicken with the spice mix.
Place the chicken in the oven, and roast for 15 minutes.
Remove chicken from oven. Add salsa, and one cup of water. Cover the dish, return to the oven, and turn the temperature down to 325. Braise chicken for 45 minutes.
Remove the chicken from the oven, and shred with a fork. Add cooked spaghetti squash, cottage cheese, and shredded kale. Mix to combine. Return to oven. Turn oven temperature back up to 375 degrees. Cook casserole uncovered until browned on top, about 20 minutes.