Quick and Easy Comfort: Chicken Parm Spaghetti Bake

Well, it's officially cold.  In honor of winter coming early, I thought you might want something to warm you up!  And so I bring you PRIMAL chicken parmesan spaghetti bake!  Could you do this with regular spaghetti?  Probably.  Do you need to?  No way!  Eric and I both had two servings of this deliciousness, and the pasta was not missed :)

Also, this is a fairly quick and easy recipe since the majority of the cooking is done in the crock pot.  I did the prep on Sunday afternoon, the crock pot was on during work on Monday, and all I had to do was mix and pop it in the oven when I got home.  If that doesn't sell you on this, what will?!

So, here it is... enjoy!

Chicken Parm Spaghetti Bake

• 1 medium spaghetti squash (about 2 cups when shredded)
• 1 lb chicken breast
• 2 lbs chicken thighs
• 1 can tomato sauce (14.5 oz)
• 1 can diced tomato (14.5 oz)
• 1 can tomato paste (6 oz)
• 2 tbsp balsamic vinegar
• 1 tsp onion powder
• 2 cloves garlic, minced
• 1 tbsp Italian seasoning
• Salt and pepper to taste
• 1/4 cup cheddar cheese
• 1/4 cup parmesan cheese
• 1/2 cup mozzerella

 

Cut spaghetti squash in half and cook in oven at 350 until fork goes in easily... like in this blog post about shrimp scampi!  Set aside and let cool, then shred with a fork.  If not using until the next day put in Tupperware in the fridge.

In crock pot the morning of the meal, combine chicken, tomato items, balsamic vinegar, and the seasonings.  Do not add cheese, this is for later.  Cook on low for 8 hours.

When home, transfer crockpot chicken into large casserole dish, separating chicken into smaller pieces with wooden spoon.  If you are ambitious, you can saute some veggies to add in at this time.  If not, add the spaghetti squash, the cheddar and Parmesan cheese, and any other seasonings you might need to taste.  Combine them all and top with the mozzarella cheese.

Bake at 350 for 30 - 45 minutes until bubbling.  Then take out, and eat eat eat!

 

**this has been an R&E original