Pumpkin Cream Chicken Casserole

 In StoneAgeFuel

pumpkin cream chicken casserole Paleo!


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,
  10. Add roasted cauliflower + chicken mix
    to the dish
  11. Cook about 5min under the broiler, getting a little dark on the top.
  12. Remove from oven + let sit for 10min
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