Ingredients
- 2 cups dehydrated shredded summer squash
- 2 cups dehydrated shredded zucchini
- 1 cup dehydrated shredded carrots
- 1 cup dehydrated sliced onions
- 6 cups boiling water
- 1 tablespoon butter
- 1/2 teaspoon dehydrated rosemary, crumbled
- 4 cups half-cooked spaghetti, still warm
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cups chopped cooked chicken
Ingredients
macros
Instructions
- Preheat the oven to 350°F. Spray a deep 9 x 12-inch baking dish with cooking spray.
- In a large heatproof bowl, combine the squash, zucchini, carrots, and onions. Pour the boiling water over, cover, and let sit for 15 minutes to rehydrate; do not drain.
- Add the butter and rosemary to the cooked spaghetti and toss to evenly coat the noodles. Add the spaghetti to the bowl with the vegetables along with the broth, both cheeses, and chicken. Toss to combine, then pour into casserole dish. Bake until bubbling and the cheese has melted, 50 to 60 minutes.
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