My best friend, since 5th grade, came to visit last week. I wanted to spend as much time together as possible, so I made this spaghetti squash casserole the night before. Like us, Lisa for the most part keeps dairy and gluten free. This adapted recipe ended up being absolutely divine. Everyone had second helpings, even little Adeline. So, I know it’s a keeper. We made a quick field greens salad with cucumber and shaved beets from our garden, with sliced avocado on top. The salad was a nice, easy compliment to this creamy, low carb, dairy free casserole.
Creamy Spaghetti Squash & Chicken Casserole
1 large spaghetti squash, seeded and halved
1 Tbsp. olive oil
5 chicken breasts, cubed
1 medium onion, chopped
4-5 celery stalks, chopped
4-5 carrots, peeled and chopped
1 can full fat coconut milk
1/2 cup nutritional yeast
1 tsp. garlic powder
1 tsp. sea salt
1/2 tsp. pepper
Preheat oven to 400 degrees F. Bake, roast, microwave or slow cook your spaghetti squash until tender and scoop the meat into a 9×11 (or so) deep baking dish. I made my spaghetti squash in the slow cooker the night before so it was ready to go. In a frying pan, add oil then sautée onion, celery and carrot for 5 minutes. Add cubed chicken breast, season with salt and pepper and cook until no longer pink about 8 minutes. Add your veggie, chicken mixture to the casserole dish with the spaghetti squash. Mix well to combine. Add the coconut milk, nutritional yeast, garlic powder, salt, and pepper. Stir until fully incorporated. Bake at 400 degrees F for about 50 minutes or until nice and brown on top.