Ugh, friends, it's been a long time. I don't know how, but the start of November quickly became the middle of November and then before I knew it it was Thanksgiving and I still hadn't seen you and I feel totally guilty but, alas, here we are. Reunited.
And I brought you a gift in the form of a casserole. How apropos for Thanksgiving, no? I planned that (I didn't plan that).
What I didn't bring you is more pictures of said casserole, because let's be honest, if there were a competition for fugliest looking casserole on the planet, this might get a ribbon. You see, it looked so much better in my head. Like some sort of gastronomic masterpiece straight out of the pages of Bon Appetit. But then I put the pedal to the metal on the food processor and there you have it. Dashed dreams.
But before you get all trigger happy on me and decide to go find out what Taylor Swift is up to, like, right this minute, I'll have you know, this is by far and away one of the tastiest casseroles I have ever made. Ever ever.
Because underneath this sad little layer of cheese* is that gastronomic masterpiece I was talking about. If you aren't familiar with chicken florentine, that's a crying shame because you are missing out big time. Think basil, and artichokes, and sun dried tomatoes mixed with chicken and spaghetti squash and topped with pecorino romano (you know, because we're rebels here and we can't be totally healthy all the time. That, and cheese.)
Ugh, it's just so freaking amazing. It hurts.
*Ps. You guys, I promise to do better on the cheese next time. There's really no excuse for such a poor showing.
Chicken Florentine with Spaghetti Squash
2 medium spaghetti squash
1 lb chicken
1 can artichoke hearts
1/2 c fresh basil
1/2 c sun dried tomatoes
3 cloves garlic, minced
1 1/2 c fresh spinach
1 1/4 c almond milk
1 tsp oregano
1 c pecorino romano cheese, grated (plus more for topping)
salt and pepper
- Preheat the oven to 350 degrees.
- Cut squash in half down the middle. Remove seeds and set aside. Coat squash with a little bit of olive oil, lay face down on a lined baking sheet, and bake for 40 minutes.
- Season chicken with a little salt and pepper, wrap in tin foil and bake for 25-30 minutes or until no longer pink inside.
- Meanwhile, coarsely chop your spinach, artichokes, basil and tomatoes.
- In a bowl, combine all the vegetables plus the garlic, eggs, oregano, almond milk, and cheese and mix well.
- Once the chicken and squash have finished cooking, chop the chicken and scoop the squash from the skin and combine with vegetable mixture. Mix well.
- Put everything in a small casserole dish, top with more cheese, and bake for an additional 30 minutes until the whole thing is hot bubbly.
Psssst. Did you like this recipe? Then you might also like to check out this Stuffed Acorn Squash with Bacon recipe.