Spaghetti Squash with Creamy Asparagus Chicken

The asparagus was calling my name.
So was the spaghetti squash.
And I heard something about garlic.

I like to make these kinds of meals when my husband isn't going to be able to join me for lunch, because I know he's not a big fan of asparagus.

I was going to eat the entire pan.
I almost did.
The only thing that stopped me (I'm not kidding) is the fact that I wanted some for lunch the next day. It's really good as leftovers too.

Spaghetti Squash with Creamy Asparagus Chicken

2 C. Spaghetti squash, cooked and drained.

Italian seasoning

1-2 boneless skinless chicken breasts, cut into 1 inch pieces.

1 Tbsp. olive oil

1 clove garlic, minced

1 Cup fresh asparagus, broken into 1-inch pieces

1-2 Tbsp. sour cream or cream cheese

1 Tbsp. flour

Shredded mozzarella

Grated Parmesan

Stir a few shakes of Italian seasoning into cooked spaghetti squash. Place in small baking dish.

Cook chicken in olive oil. When chicken is almost done, add garlic and 1/4 c. water. Cook until pink is gone.

Add asparagus, cook until tender, 1-2 minutes.

Add sour cream, few shakes of Italian seasoning, and flour. Stir in until flour is blended in and you have a thick sauce.

In prepared baking dish, layer over squash, mozzarella, chicken mixture, Parmesan, mozzarella.

Bake uncovered at 350ºF 15 minutes or until heated through and cheese is melted.

By the way, when I had it the next day for lunch, my husband tried some from my plate. He took several bites before he had to stop himself from stealing my lunch. And he doesn't even like asparagus.

I bought a bunch of asparagus, so there'll be another yummy asparagus recipe coming soon!