Pumpkin Cream Chicken Casserole

Ingredients

• 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

Directions

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