We had a snow today and the girls loved being outside. With all the snow on the ground, I wanted a cozy meal. Thankfully I had baked a Spagetti squash yesterday and I knew exactly what I was going to do with it.
I scooped out the Spagetti squash and put it in a bowl with some sour cream and pesto. I looked in the fridge for some protein and found a cooked chicken breast. So I sliced that up, but only one little chicken breast in a 9×9 dish didn’t seem like enough protein. I pulled out some bacon bits that I got from Costco the other day and added that to the mixing bowl and mixed away. I sprinkled it with some mozzarella cheese and threw it into the oven.
It started smelling delicious after twenty minutes, but I wanted the cheese to get nice and golden. It was a hard wait, but so worth it! Every bite had a little bit of bacon with a whole lot of cheesey creamy goodness. Plus you don’t have to use that much bacon to get a great flavor.
Ingredients
- 1 large spaghetti squash, cooked
- 2 tspn garlic powder
- 1 tspn salt
- 1/2 tspn pepper (or more if you like)
- 3/4 cup sour cream
- 2 Tbspn pesto
- 1 Chicken breast, cooked and sliced
- 1/2 cup bacon bits
- 3/4 cup shredded mozzarella cheese
Directions
- Preheat oven to 350°
- Scoop the Spagetti squash into a medium sized mixing bowl. Add you garlic powder, salt, pepper, pesto and sour cream. Mix thoroughly.
- Add bite sized pieces of chicken breast and the bacon bits. Mix again and taste to see if more salt or pepper is needed.
- Place mixture into an oven safe 9×9 dish, and spread evenly.
- Sprinkle with mozzarella cheese and place in oven for 25-30 minutes, or until cheese is melted and golden.