👩‍🍳LARGE FAMILY COOKING | Creamy Baked Chicken Spaghetti Squash | Keto, Low Carb, THM Recipes!

👩‍🍳LARGE FAMILY COOKING | Creamy Baked Chicken Spaghetti Squash | Keto, Low Carb, THM Recipes!

July 31, 2019 100 By William Morgan


– Happy day, friends.
We are in the middle of our
busy homeschool day, as always.
And I’m going to make
creamy baked chicken spaghetti
squash for dinner tonight.
Not everyone in the
family will care for this.
There are several who
will, myself included,
and let’s just admit
that if mama’s happy, everybody’s happy.
And those who don’t care for it,
who don’t want the spaghetti squash,
they just have regular old
chicken and vegetables.
So over there in my pressure cooker,
I already cooked an
entire pasteurized hen.
Now I’m going to, I’m gonna just go ahead
and do these ’cause we have some time.
We’re gonna read for well over an hour.
I’m gonna put the spaghetti
squashes in the oven.
You can do your spaghetti
squashes in the microwave,
and you could also do
your spaghetti squashes
in the pressure cooker,
but because we got time
and the oven needs a workout, too,
we’re gonna put the spaghetti squashes
in the oven this go round.
So don’t mind my pure
and holy bags of cereal.
I’ve got the spaghetti squash here.
Now another nice thing
of cooking ’em whole
is, you know, it can be
difficult to cut into them
whenever you’re going to cut ’em in half.
That’s a bread knife.
Wrong knife, Jamerrill.
And so by just poking some holes in ’em
and putting ’em in the oven,
I’m gonna cook ’em at
400 for about an hour.
They will still cook wonderfully,
only they’ll be a lot easier to manage
after I pull them out.
Plus I’m reading stories anyway,
and like I keep saying, we got the time.
So here’s our spaghetti squashes.
Whoops, fogging up my camera.
As you can see, they sat
a little close to the top
and then sat in there a little longer
because we’ve been a’readin’ and do legos,
but I guarantee when I open ’em up,
they’ll be just fine.
So here’s what it looks like all cut open,
and even easier than if I would have
cut them open fresh or similarly,
I can just scrape all the seeds out.
That’s where I had pieced them.
You love my lovely toilet paper roll?
That’s my high-class tissue paper.
And since the kids and I had
well over an hour of reading,
it was just no big deal,
as I’ve probably said in 50
different languages now, ha ha.
Just let these go in the oven.
That way, I didn’t even
have to cut ’em open
or pull out the seeds beforehand.
And now I am just going to scrape out
the insides of the spaghetti
squash into a bowl.
I’m going to bake these
again in the shell, though,
just for fun ’cause everyone loves to eat
a baked spaghetti squash in the shell.
It’s like God’s own homemade bowl for us.
(upbeat music)
Last one.
So as this evening continues,
there is just no hiding
this developing Rudolph nose of mine.
It matches my hat, it matches my sweater,
but now we are going to add in the cheese,
the cream cheese, the
butter, the parmesan cheese,
along with these spaghetti noodles.
Mix ’em all up.
Also gotta get the chicken
out of the instant pot
and then stuff these
spaghetti squash shells,
cover it with more cheese,
and put it back in the oven
to bake a little longer.
Now I have my butter and
I have some cream cheese,
and I’m gonna soften them by
just getting the needed amount
and putting them in the
microwave for about 35 seconds.
Meanwhile, I’m going to add in a cup
of good ol’ shaky cheese, parmesan cheese.
And this is a 16 ounce container.
I’m just going to do half of it.
Just about, there we go.
Remember Jamerrill’s eyeballing school,
that’s how we do things.
Now you can see this,
it was half a stick of butter,
right about four table,
tablestoons, yeah, tablestoons.
We’ll invent measurements, too.
Tablespoons, and this was
an eight ounce package
of just store brand cream cheese.
But it’s all nice and soft now.
I’m just gonna pour that
right in as well.
(spoon scraping)
Now I’m going to put in pepper.
I’ve had some people ask me
why I don’t get so specific
with my salt and pepper,
or even spices in
general, recommendations,
and that’s because a
lot of it, I feel like,
is based on personal taste.
So you add in the salt and pepper amount
that you feel will best suit your family.
We’re gonna give it a couple
good shakes of onion powder,
and couple good shakes of garlic powder,
because that is how we roll.
And then I’m going to add in two cups
of shredded cheese.
Again, for cheeses, I always
go with what I have on hand.
So today I happen to have
this fiesta blend on hand.
Mozzarella or provolone
would be fantastic as well.
So I just put chicken in here.
Just gonna be lazy and
cut it up with my spatula.
And now I’m just going to
fill these shells back.
(upbeat country music)
More salt.
(shaker grinding)
More pepper.
(shaker clacking)
More parmesan cheese.
(package crinkling)
Okay, voila.
And learn from my mistakes,
I just moved my oven rack down a level
’cause that’s how these
got a little too brown
on the bottoms of the actual shells.
That did not affect the
spaghetti squash itself,
but I moved it down a rack
so I don’t get this too
close to the heat source.
And this is sad, I
should have scraped this.
I think I might open
my oven and try to get
this last little bit of that yummy mixture
in a shell somewhere.
So what I did is I put those four halves
of the spaghetti squash
with all that great filling
back in the oven.
I had preheated the oven for 375,
and I’m gonna leave ’em in
there for about 20 minutes.
I have the timer set
for 15 minutes, though,
so I can check in on them.
So friends, while our creamy
chicken baked spaghetti squash
is in the oven, we’re gonna
tackle some kitchen cleaning.
You can see on this counter,
we’ve got some homeschool aftermath,
which includes some
blueberries and some paper,
and a Bible and a box,
and some cheese and an eraser.
(laughs) You know, puzzle pieces.
The counter needs some attention
and the rest of the kitchen, too.
So I figure, let’s just clean this kitchen
while this spaghetti squash bakes.
(upbeat country music)
Okay.
(oven door slams)
Whoop.
Creamy chicken baked spaghetti squashes.
They look fantastic.
Vanna White, aka Jamerrill
talking hand approved.
And then for this,
this is exactly how I’m going to serve it.
I wanna just put one on a plate.
Add some other veggies, but yeah.
How do you like that?
That’s so fun to eat it out of its bowl.
Here, I’ll see if I can
get a spoonful for ya.
We’ll do up close, up
close, cheesy, gooey,
yummy goodness shot.
So I’ll feel like,
maybe I’ll feel like
I’m eating real noodles
and only eat spaghetti
squash, what do you think?
As always, friends, for the full recipe
and step by step directions,
just head on over to largefamilytable.com.
It’ll be there waiting for you.
The link will be down in
the description below,
and I’ll see you real soon
with another brand new video.
Be sure to let me know
down in the comments below
what kind of videos you would
like to see coming up next.
Bye bye!
(upbeat music)