News And Notes
Aug 1

Krystal Keith in the Kitchen: Chicken and Spaghetti Squash Casserole

krystal-keith-spaghetti-squash-casserole

Photo courtesy of Show Dog-Universal

You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. Every week she shares her favorites exclusively with Great American Country!

“If you haven’t been introduced to spaghetti squash, allow me to change your world. It’s like Mother Earth’s way of making spaghetti noodles. The list of dishes you can make with spaghetti squash is endless! I love creating all my favorite baked pasta dishes with it. I hope you enjoy this Chicken and Spaghetti Squash Casserole, and venture out to try this little veggie gem in other dishes!”

Chicken and Spaghetti Squash Casserole

krystal-keith-chicken-spaghetti-squash-casserole


Ingredients:
1 medium spaghetti squash
2 chicken breasts
1 jar Prego Spicy Sausage Marinara*
1/4 tsp Italian seasoning
A big pinch of salt
3/4 cup shredded mozzarella cheese
2 Tbsp grated Parmesan cheese
1/3 cup ricotta cheese
Black pepper
Parsley

Directions:
Cut spaghetti squash in half lengthwise and scoop out all the seeds. Place flesh-down in a casserole dish filled with 1 inch of water, and bake at 350 degrees for 45 minutes. While the squash is cooking, cut chicken breasts into half-inch cubes, and saute in a skillet with salt and Italian seasoning until cooked through; set aside. Carefully remove squash from oven and let cool; discard water. Once cool enough to handle, use a fork to remove strands (flesh); discard hard outer shell. Mix the spaghetti squash, marinara and chicken together and place in an 8×8″ casserole dish. Top with mozzarella and Parmesan, then add dollops of ricotta. Bake at 375 degrees for 30 minutes. Finish with a pinch of fresh black pepper and parsley. Let stand for 10-15 minutes before eating.

*If you want to use regular marinara, cook spicy Italian sausage, chop it up and toss it in, or add pepperoni or ham to switch it up.

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Posted at 9:23 am, August 1, 2014 | Permalink

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