Greek Style Casserole

h2Chef’s Note/h2
pThe great thing about casseroles is that all the work is up front. You can make it in advance and then reheat it before serving./p
pCasseroles were mostly noodles, rice, and potatoes. Those of us with diabetes have to come up with another plan with all the comfort and taste but without all the carbohydrates. /p
pI use spaghetti squash or cauliflower as the base for my casseroles. Forgetting all the extra vitamins, minerals and fiber, these are as good, maybe better than with a high carbohydrate base. Again, I use mushroom here for flavor, texture and volume. Leave it out …if you must./p
h2Ingredients/h2
ul
li3 cups cooked spaghetti squash (about 1 medium-large squash)/li
li1 medium eggplant (sliced and salted)/li
li4 tbsp. olive oil/li
li1 tsp. dry oregano/li
li2 cloves grated garlic/li
li¼ tsp. black pepper/li
li1 large sweet (Vidalia) onion sliced/li
li1 portobello mushroom or 4 ounces small mushrooms, sliced (optional)/li
li½ cup chicken broth/li
li¼ cup grated Parmesan cheese/li
li1/3 cup pitted ripe olives/li
li12 ounces shredded (or diced) cooked chicken/li
li2 ripe tomatoes, seeds removed and cut into large dice/li
li½ cup feta cheese/li
/ul
h2How to prepare this recipe/h2
ol
liShred the cooked squash into strands and turn into a large bowl./li
liCombine 2 tbsp. olive oil with the garlic, oregano, and pepper./li
liSlice the eggplant into 1 inch thick rounds. Salt both sides of the eggplant and allow to sit for 20-30 minutes. Rinse off the salt, pat dry./li
liBrush the eggplant with the olive oil mixture. Either roast at 425 degrees for 20 minutes or fry until golden brown. Allow to cool. Cut the slices into big dice./li
liSautee the onion in the remaining olive oil until it is just barely golden. Add the sliced mushrooms and cook until they just release their juices./li
liAdd the chicken broth and stir to combine./li
liAdd the onion mixture to the spaghetti squash and stir to combine./li
liAdd all the remaining ingredients EXCEPT the feta cheese./li
liCut feta into chunks and carefully fold into mixture./li
liYou can stop at this point and refrigerate overnight or bake in a 350 degree oven for 35-40 minutes until hot and bubbly./li
/ol
h2Nutrition Information/h2
p4 servingsbr /
Net Carbohydrates: 12g./p
piSource:a href="http://www.thedecadentdiabetic.com/"Ward Alper, The Decadent Diabetic/a/i/p

Appetizer

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