Pumpkin Cream Chicken Casserole

 In StoneAgeFuel

SAF pumpkin cream chicken casserole


  • 1-1.5 lb. chicken breasts, chopped into 1 inch cubes
  • 1 spaghetti squash
  • 1 cauliflower, chopped
  • 1 large can pumpkin puree
  • ½ can coconut milk
  • 3 garlic cloves, minced
  • ½ yellow onion, diced
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • Salt and pepper, to taste


  1. Preheat your oven to 425 degrees
  2. Chop cauliflower + put it in a baking dish topped with a little bit of coconut oil, salt + pepper
  3. Prepare spaghetti squash + roast with cauliflower for 20-30min
  4. While squash + cauliflower are cooking, heat a large pan over med-high heat + grease with coconut oil
  5. Add minced garlic, once garlic is fragrant, add onions + cook until translucent
  6. Add cubed chicken to onions, cover + let steam for 5min
  7. Once the chicken is about cooked, add pumpkin puree, coconut milk, + all spices directly to pan
  8. Mix thoroughly + taste to see if any more spices or salt are needed
  9. Once your squash + cauliflower are done cooking, de-thread spaghetti squash into a 9×11 glass baking dish, add roasted cauliflower + chicken mix to the dish
  10. Cook about 5min under the broiler, getting a little dark on the top.
  11. Remove from oven + let sit for 10min
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