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It really is. It's a spaghetti squash bake, with chicken, bacon and kale. It's creamy, garlicky and fills the void that those sizzling dishes of creamy pasta bakes left, after I tried to eat more healthily.
It's a spaghetti squash bake, but it reminds me of Tetrazzini. The recipe comes from Justin and Erica from the Real Simple Good blog, and I only added a few tweaks.
I've followed the recipe to the letter, except I took out the sausage and added in chopped chicken thigh meat, and snipped smoked streaky bacon. I didn't add broccoli or mushrooms, because I didn't have any, but I added a handful or two of finely chopped kale instead. The only other difference was I slice my spaghetti squash across its width rather than the length, to oven bake, as I find this results in longer spaghetti-like strands. It also keeps really well - one spaghetti squash made loads, so I kept it in a lidded glass container in the fridge for 2-3 days and just reheated what I needed for lunch or breakfast, as I got hungry. Brilliant.
Find the Creamy Garlic Spaghetti Squash Casserole recipe over at Real Simple Good - you can make the original recipe or use the substitutions I made.
I hope you love it.
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