This casserole uses a spaghetti-squash, potato, Parmesan, and egg base topped with barbecue tomato sauce, vegetables, chicken, and mozzarella. It makes four servings.
Ingredients
- About 1½ cups cooked spaghetti squash, from approximately 1 kilogram (2¼ pounds) raw squash
- 400 grams (14 ounces) grated potato, excess liquid squeezed out
- 60 grams (2 ounces) Parmesan cheese
- 1 egg
- 1 small red onion, sliced
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
- 1 cup (about 150 grams) cooked shredded chicken
- 1 cup (240 milliliters) passata or crushed tomatoes
- 4 tablespoons barbecue sauce
- 100 grams (3½ ounces) mozzarella
- Salt and black pepper, to taste
- Cooking spray
Instructions
- Preheat the oven to 200°C (400°F), gas mark 6.
- Blot the cooked spaghetti squash with kitchen paper to remove excess liquid.
- Mix the spaghetti squash, grated potato, Parmesan, and egg. Season with salt and black pepper.
- Coat a 10-inch quiche or flan dish with cooking spray. Add the squash mixture and flatten it evenly.
- Spray the top lightly with cooking spray. Bake for 15–20 minutes, until lightly golden, set, and the center reaches 160°F (71°C).
- Mix the passata with the barbecue sauce and spread it over the base.
- Add the onion, peppers, and cooked chicken, then top with mozzarella.
- Return the dish to the oven for about 15 minutes, until the cheese is melted and golden and the center reaches 165°F (74°C).
- Cut into four portions and serve.
Yield
Makes 4 servings.
