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