Spaghetti Squash with taragon chicken and mushrooms!

So, we created a Squash Casserole Challenge, and I said I’d commit to it.  Funny thing was, it seems Todd committed to it maybe even a little better than I expected…..  Last night, it was time for, you guessed it, CASSEROLE!!!!!

So, here we go with Casserole Challenge version 2.0!!

The changes to this version are simple, first, to make it a more “time friendly” recipe we chose to MICROWAVE the squash instead of oven roasting it (this wil be a whole other blog post soon i promise), so instead of 30 minutes or so of time in the oven, this squash got about 8-10 minutes in the microwave!!  So that saved us 20 minutes, and we all know that every minute counts right??  I mean “time is money”!!

Other than that, the protein was switched up from sausage to chicken, the vegetable became mushrooms, and the seasoning went a less spicy route, with tarragon and garlic.

Without further adieu here is the recipe:



100g Cinnamon cap mushrooms

90g Shimeji Mushrooms

one large shallot diced fine (aprox 4 tbsp diced)

20g butter

450g boneless skinless chicken breast

2 tbsp dried tarragon

pinch of salt

pinch of ground black pepper

1 tsp garlic powder

45g Shredded parmesan cheese

one spaghetti squash (this one provided 970g once cooked)


Cut spaghetti squash in half across it’s shortest diameter (we have found that the strands run around the squash in a circular direction and this allows for longer “spaghetti” strings).  Scoop out all seeds and guts.  Place both halves back together on a microwave safe plate or bowl and microwave in bursts of about 3 minutes checking each time for doneness (as each microwave varies, you’ll have to try and “fork” your squash to determine when doneness is acheived).  But, it will be HOT STEAMING and come undone very easily when “forked” (kinda like “50 Shades of Grey” in truth). specifically pandering to my friend Jim here!

While your microwave is doing all the work with the squash, finely dice up the shallot and clean up your mushrooms.  Reserve 2-3 nice looking mushrooms per portion for garnish.

Then its time to melt the butter in your pan over a medium heat. Add the chicken, the mushrooms and shallot.  Toss in the garlic powder, tarragon and a pinch of salt and black pepper.  Saute until chicken is cooked.

Meanwhile shred 45g of Parmesan cheese and reserve.

Take the spaghetti squash from the microwave, be sure to burn your hands on it by trying to scrape out the shell while extremely hot(like I do) allow it to cool until you can handle it safely and scrape the squash into a casserole dish. Add the chicken and mushroom mixture, along with the parmesan cheese, incorporate the ingredients together with your fork, then place in a 350 degree oven for 10 minutes.

Once heated through, remove from oven.  Scoop servings of aprox 350g onto a dinner plate with a bed of spinach, garnish with a few mushrooms which were reserved, and serve.  This recipe will serve 4 as a main course.


Well, I’ve been told by Todd not to give this recipe too much of my attention.  I think He’s not sufficiently proud of this one.  You parents all know what it’s like, you love your firstborn so much more than the others you love all your children the same, but, honestly some are better at some things than others……  This recipe is good at being quicker (microwave helps there).   It’s also good (if you think of it that way) at being less spicy.  That being said, in our houshold spice is a very welcome thing.  Also the use of the microwave seemed to make the squash a bit more moist “humid” (sorry Josh, but moist really IS the better choice here! lol!).  The chicken did not give the same flavour punch that the sausage did, and Todd missd the textural contrast of the more crunchy broccoli from the first version.  For those reasons we preferred the first version, but admittedly it was not the most terrible thing I’ve ever eaten.  I think if we tuned up the seasonings a bit more it would shine a little brighter.

All in all it was a decent meal, was made from real ingredients, and still keeps the calorie count low enough to fit into our diet “calorie counting lifestyle”.  This one again is gluten free, but this time has moved away from the red meat content which was in the sausage last time.  Not quite vegetarian at this point, but hey, that’s another day right??

ok…  so time for the numbers…..  here are the nutritional stats.

Thanks for coming along on the ride!!


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3 Responses to CASSEROLE CHALLENGE v.2.0

  1. love it, can’t wait to read more..


  2. Dana Fashina says:

    Regardless of the verdict, this looks incredibly delicious and under 3000 cal is like magic.
    I’m staying tuned 😀


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