I love spaghetti squash. I mean, what could be better than an all-natural version of one of my FAVORITE foods in the world? Lately I’ve been in a spaghetti squash rut. I’ve been searching high and low for something different than my standard Spaghetti Squash with Spicy meat sauce.
Luckily, I stumbled across this post by Green Dog Wine for some white chicken chili she tossed on top of spaghetti squash. Sounded like an awesome combo to me!
Since Monday was a holiday, my usual Sunday-Cooktacular was pushed back a day. Here’s a shot of some of my inventory:
That doesn’t even include the 2 turkey sausages and 1 chicken breast I grilled up along with the 4 servings of White Chicken chili this recipe makes! I’m a cooking machine!
Alright, on to the main event: White Chicken Chilli!
First up, I heated up a skillet that I sprayed down with cooking spray. Once the skillet was hot, I tossed in a cup of a chopped white onion and 2 cloves of minced garlic.
A few minutes later the onions were looking nice and caramelized, so I plopped three chicken breasts seasoned with S&P into the skillet right on top of the onions and garlic.
Once the chicken was cooked through, I added the following to the pan:
- 1 can Navy beans, drained and rinsed
- 1 can rotel tomatoes
- 1 packet McCormick’s White Chicken Chili seasoning
- 1 cup all-natural free range chicken broth
I gave everything a good stir, then popped the lid on and reduced the heat to a simmer.
Meanwhile, I halved two baby spaghetti squash and tossed them onto a cookie sheet. Into a 415 degree oven for 25 minutes (since these guys were so tiny, I shortened the cooking time).
While the squash was cooking, I pulled the chicken breasts out of the chili mix and gave them a rough shred using two forks (just like I do when I make my buffalo chicken dip). I tossed the shredded chicken back into the chili just in time for the spaghetti squash to be done.
I used a fork to scrape out all the squash noodles… Squadles, perhaps? 😉
Then, I divided the squash evenly between two containers to take to work for late-night dinners at the office:
When it was time to eat, I topped one of the containers of squash off with one quarter of the white chicken chili mixture:
This is going into my spaghetti squash roatation for sure! The chili was delicious even without the squash, but I like the extra texture and flavor that the squash adds.
White Chicken Chili Ingredient List (serves four)
- 1 cup white onion, chopped
- 2 cloves minced garlic
- 1 lb boneless skinless chicken breast
- S&P
- 1 can Navy beans, drained and rinsed
- 1 can rotel tomatoes
- 1 packet McCormick’s White Chicken Chili seasoning
- 1 cup all-natural free range chicken broth
- Spaghetti squash (optional)
Myfitnesspal stats on one serving chili: 293 calories, 39 carbs, 5g fat, 33g protein, 10g fiber
10 Comments
I LOVE spaghettis squash. It has a great texture and works perfectly for tons of recipes. I have heard of people making it into a sweet dish which kind of grosses me out.
Love your inventory shot! Nice work getting ready for the week.
The White Chicken Chili looks great! I definitely want to try making that 🙂
this looks great, I’m going to have to remember this, I’m looking forward to SLOW COOKER weather! 🙂
You just reminded me of the awesomeness that is spaghetti squash. Need to get some asap!
OMG I forgot how much I love that McCormicks mix – I”m totally going to whip up a batch this weekend! Good thinkin’ 🙂
That looks beautiful and delicious!! 🙂
i love white chicken chili and really like the idea of having it over spaghetti squash!
I saw spaghetti squash, but had no idea what it was…now that I know, i can’t wait to try it myself!!
Jen
http://jenslosinit.blogspot.com/