I tried a new recipe tonight. It was posted on a Facebook page for members of my gym and looked easy enough: Chicken Caesar Spaghetti Squash Bake. Four ingredients! Just spaghetti squash, kale, chicken and Caesar dressing, and all of the ingredients are Whole 30 compliant.
Unfortunately it required searching FOUR stores to track down the Tessamae’s Caesar dressing! Two Whole Foods, Super Target and Tom Thumb. I finally found it at WF #2 (Lakewood if you’re local… Park Lane was out). I probably could have substituted another Caesar dressing but I like that the ingredients are squeaky clean.
Also, the spaghetti squash at Whole Foods were tiny- around 1-1.5 lbs each- so I used 2 for this recipe.
Ingredients! Minus the squash, which were roasting in the oven at this point.
I prepped the casserole before lunch and then stuck it in the fridge until dinner. I ended up baking it for a lot longer than the recipe indicated (probably close to 30 minutes) in order to get it completely heated through. Also, make sure you taste the squash mixture before baking and season as needed. The dressing has a lot of flavor but I still added a few shakes of seasoned salt.
It was pretty good, especially for such a simple recipe. I love that it’s low carb, and would be super quick to assemble if you prepped the squash and kale ahead of time. I ended up only using half a bunch of kale for this recipe and made kale chips for the kids with the rest (THAT was a massive fail, ha). OH! And for the chicken I chopped up some of the pre-cooked Just Chicken strips from Trader Joe’s. This was my first time to try them and they were surprisingly good! I have an issue with most pre-cooked chicken (a texture thing?) and these passed the test.
In podcast news- anyone else hooked on S-Town?? I just started episode 5 and it’s SO GOOD.