We had this last week and then again today for dinner. So yum! I tweaked the side dish recipe over here and doubled it to turn it into a super hearty main dish for my big family, with planned leftovers. It’s so good! It reminds me of the stuffed spaghetti chicken enchilada recipe in the Trim Healthy Mama Table book p. 132.
I’m looking forward to making this at least once a week this fall and winter. It’s a dinner that makes you glad we’re headed into cold weather blues because it heats up your kitchen and makes you feel toasty roasty happy. It just exudes fall/winter, harvest-y coziness! It’s so variable too. You can use different meats or veggies. It’s a heavy S meal in Trim Healthy Mama lingo. One piece will be enough, especially if you snitched some of the grated cheese as you were assembling it and then licked the mixing bowl, and the mixer blade, and the rubber scraper. 🙂
Before you make this, have a whole spaghetti squash baked up so the “noodles,” the strands, from the spaghetti squash are pre-cooked. Do this by poking it with a fork all over, then baking whole at 375 degrees for 90 minutes or an hour at 400. If you forgot to plan, then you can cook it in a shorter time in an Instant Pot according to these directions. Carefully cut in half, avoiding the steam that releases, and then scrape out the seeds to discard. Then scrape out the squashy noodles to use in this dish. Blogger Rachel over here says she uses a grapefruit spoon.
Grease a 9 x 13 pan or dish. Preheat oven to 500 degrees.
Decide on your protein source. Either cook up a package of bacon or 1-2 lbs of ground beef or use 1-2 cups of shredded roast beef or chicken, leftover from another meal. If you use only 1 lb meat then you can stretch it to seem like 2 lbs if you cook the raw ground beef with 2-4 cups shredded cabbage, zucchini, yellow squash, mushrooms, or any other non-starchy veggie. If you are cooking ground beef, then rinse with hot water after it’s cooked if it’s not grass-fed to discard the toxins in the fat. If you use precooked meat and want to stretch it then saute up your non-starchies in melted butter until they are tender and mix with the chopped up bacon or shredded meat.
Here are the other ingredients:
1 T softened butter
1 cup of sour cream, or Greek yogurt, or cream cheese, or some kind of mixture of two or three of those things
2/3 c cream
8 c spaghetti squash, which you will get from one big, large squash (with probably some left over)
1 T garlic powder
mineral salt and black pepper to taste (I think I used 1 1/2 teaspoons salt and 1/4 tsp pepper)
chopped green onions
Mix all the ingredients except half the grated cheese and the green onions. Put the mixture in the greased dish. Top with the other half of cheese. Sprinkle with Italian seasoning and green onions. Bake for 20 minutes. Take out and then set the oven for broil and put back in for 1 to 3 minutes to get a golden brown effect. Watch carefully so you don’t burn it. Take out and let it sit for 5-10 minutes, if you can stand to wait, to firm up a bit.
The photo of the top is the dish with bacon. Next time I’ll try it with chicken and a can or two of Rotel-type diced tomatoes. Oooh, I can’t wait! Then it will be similar to the Cheesy Chicken Spaghetti Casserole on p. 120 of the THM Table book, which mentions using THM noodles but you could totally use spaghetti squash strands. They don’t mention that as an option but squash strand noodles would definitely work.
Serve on a big bed of spring mix or shredded romaine lettuce. You don’t need to add any salad dressing, there’s plenty of dressing-ness oozing from the casserole to add to the greens.
Here’s the recipe made with ground beef instead of bacon.
Here are my top ten ways to do THM on the cheap.
Are you having a hard time losing weight on THM? Here’s what to do. I lost 40 lbs in 6 months doing it.