Green, Red & Gold Casserole - Recipe

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GREEN, RED & GOLD CASSEROLE

Spaghetti squash, cooked
2 tbsp. olive oil or butter
1/4 c. grated Parmesan cheese
Twist of pepper

RED:

2 boned chicken thighs, diced
Chopped onion
2 (8 oz.) cans tomato sauce
1 tsp. crushed basil leaves

GREEN:

2/3 c. chopped broccoli
1 c. cottage cheese
1/4 tsp. garlic salt
1 egg
1 (3 oz.) cream cheese

Rake out squash strands from steamed squash, toss with oil and cheese. Turn into shallow 2 quart casserole to form crust. Sprinkle with salt and pepper. Saute chicken in oil. Add onions and sauce and basil. Simmer until meat is tender. Cook fresh broccoli or thaw frozen broccoli; mix with cheese and eggs.

To assemble, pour sauce over squash. Top with green layer and sprinkle with extra cheese. Bake at 350 degrees for 20-30 minutes.

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recipe reviews
Green, Red & Gold Casserole

· Feb 19 · #28513

AbbyWarm (Michigan) says:

I plan to grow spaghetti squash this summer/fall, so I've been testing out lots of spaghetti squash recipes. So far this one is the BEST! My kids (ages 3 and 4) gobbled it up and would've had seconds, but my husband (a self-proclaimed "picky eater") had THREE helpings before the kids finished their first! For our little family of four, I split this recipe in half, freezing some for later. I basically followed the recipe exactly, other than adding a bunch more broccoli. Delicious! This will be a family favorite, I'm sure :)

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