Cajun Chicken and Spaghetti Squash Casserole

Posted January 10, 2012 By Janice Cajun Chicken and Spaghetti Squash Casserole

This was delicious with the Cajun spices.  It seemed like a weird combination at first, but Tom actually said this was one of his favorite dishes so far on Dukan!  I haven’t talked about Penzeys in a while so if you haven’t checked it out, I definitely think it’s worth your while.  I was just there this weekend and picked up something new.  Toasted minced onions.  They smelled so fabulous I just had to buy them!  If you don’t have one near you, check them out online.  They can completely change a dish.

CAJUN CHICKEN AND SPAGHETTI SQUASH CASSEROLE

1 lb ground chicken breast, browned and crumbled
1-2 t cajun spices, recipe below
1/2 roasted spaghetti squash, recipe below
2 T dried red bell pepper, like the kind of Penzey’s
1 cup fat free cottage cheese
2 T oat bran
1 t Parmesan cheese, finely grated
salt and pepper

Mix all the ingredients down to the oat bran, in a large bowl.  Season with salt and pepper.  Pour mixture into a small casserole dish and sprinkle the top with the oat bran and then the Parmesan.  Bake at 350 for 25-30 minutes.

Cajun Chicken and Spaghetti Squash Casserole

ROASTED SPAGHETTI SQUASH

Cut the spaghetti squash in half lengthwise, scoop out the seeds, and roast at 350, cut side down on a cookie sheet, for 45 minutes.

CAJUN SPICE MIX

1 T granulated garlic
1 T granulated onion
1 T smoked paprika
2 t fresh thyme, chopped
2 t dried oregano
2 t pepper
2 t salt

Mix all ingredients together and store in an airtight container.

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