Marry Me Chicken & Spaghetti Squash Casserole

Drescription

This Marry Me chicken and spaghetti squash casserole is a satisfying protein-packed dinner. The tender chicken and nutrient-dense spaghetti squash deliver a hearty meal that will keep you full and energized. Sun-dried tomatoes add a burst of tangy sweetness, complementing the creamy sauce.

Ingredients

• 1 (3½-pound) spaghetti squash, halved lengthwise and seeded
• 2 tablespoons water
• 1½ cups half-and-half
• 1 clove garlic, grated
• ¾ cup julienne-cut sun-dried tomatoes in oil, drained and chopped, divided
• ¾ teaspoon ground pepper, divided
• ¼ teaspoon salt
• 1 (8-ounce) package reduced-fat cream cheese, cubed, at room temperature
• 1 cup shredded low-moisture part-skim mozzarella cheese, divided
• 3 cups shredded cooked chicken breast (16 ounces)
• 2 tablespoons grated parmigiano-reggiano cheese
• 2 tablespoons small fresh basil leaves

Directions

1. Preheat oven to 425°F. Coat a 9-by-13-inch broiler-safe baking dish with cooking spray. Place spaghetti squash halves, cut-side down, in a baking dish or on a large rimmed plate; pour 2 tablespoons water over the squash. Microwave on High, uncovered, until tender, about 12 minutes. Let stand until cool enough to handle, about 10 minutes. Scrape the squash flesh with a fork to create strands of “spaghetti”; place in a large bowl.
2. Meanwhile, place 1½ cups half-and-half in a medium saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low; add grated garlic. Cook, whisking occasionally, until reduced to about 1 generous cup, 8 to 10 minutes, adjusting heat and whisking as needed if starting to bubble and foam up the sides of the pan. Stir in ½ cup sun-dried tomatoes, ½ teaspoon pepper and ¼ teaspoon salt; remove from heat. Add cubed cream cheese; whisk until smooth. Gradually add ½ cup mozzarella, about ¼ cup at a time; whisk until smooth.
3. Add 3 cups chicken to the bowl with the spaghetti squash. Add the cheese mixture; stir and fold to combine. Pour into the prepared baking dish and top with the remaining ½ cup mozzarella, 2 tablespoons Parmigiano-Reggiano and the remaining ¼ cup sun-dried tomatoes.
4. Bake until the cheese has melted, about 10 minutes. Increase oven temperature to broil; broil until the cheese on top is crispy and caramelized, 1 to 2 minutes. Let stand for 10 minutes. Top with 2 tablespoons basil and the remaining ¼ teaspoon pepper.