I went to Vegas over the weekend. I ate fried food, drank more than usual, and basically was surrounded by a processed foods party. My body wasn’t happy with me at first, but then it got used to it and started asking for more. Now that I’m back home and eating my normal non-processed diet, my body is kind of mad at me again. It’s asking: Where is the sugar? Where is the pasta?
And my answer is this Creamy Spaghetti Squash Chicken Casserole!
Shredded chicken, cauliflower, and spaghetti squash are all covered in a creamy paleo white sauce and topped with goat cheese. This casserole is so good, you’ll forget that you are eating a non-processed dish. My taste buds were totally fooled. This casserole is first baked and then broiled until crispy. It does take some prep-work, but it is sooo worth it! And it makes wonderful leftovers.
I used to make a similar casserole with pasta and canned chicken. I had been missing this dish lately (post-Vegas crave) and this motivated me to try a Paleo version. After tasting this Creamy Spaghetti Squash Chicken Casserole, I can’t imagine going back to the other pasta version. This one honestly tastes better and doesn’t have the flour, butter, or canned anything that many other creamy casseroles have. Plus this one is full of vegetables and shredded chicken, its a win-win.
This recipe was shared at the AIP Recipe Roundtable.
- 1 medium spaghetti squash
- 1.25 pounds of chicken breast
- 1 head of cauliflower
- 2½ tbs minced garlic (this was about 6 cloves of garlic for me, but it will depend on the size of your cloves)
- ½ of a yellow onion minced
- 1 tbs olive oil
- 1 tsp salt
- ¼ tsp pepper (optional- omit for AIP)
- ¼ tsp nutmeg (optional- omit for AIP)
- 1 can of coconut cream
- 1 cup of chicken stock
- 3 tsp coconut flour
- ½ cup crumbled goat cheese (optional- omit for AIP)
- Preheat the oven to 400 degrees.
- Cover a cookie sheet in aluminum foil.
- Cut the spaghetti squash in half and remove the mushy core with a spoon. Then cover the surface with some olive oil and lay the squash face down on the aluminum paper. Cook the spaghetti squash for 30 minutes and then remove it from the oven and let cool.
- While the spaghetti squash is cooking, boil some water and place the chicken inside the boiling water for about 30 minutes. Remove the chicken from the water and shred it with two forks. Set the shredded chicken aside.
- While the chicken and spaghetti squash are cooking, fill another pan with water and cook the cauliflower (cut into smaller cauliflower floret pieces) for 11 minutes. Remove from heat and strain. Set the cauliflower aside.
- Put 1 tbs of olive oil in a pan. Set the stove top to medium heat.
- Place the minced garlic and onions into the pan and mix them into the olive oil. Let them cook for 4 minutes.
- Add the can of coconut cream to the garlic and onions and mix well. Add the salt, pepper and nutmeg to the coconut cream mixture and allow the mixture to boil for 8-9 minutes. Then add 1 cup of chicken stock. Allow the mixture to cook for another 15-18 minutes, so that it can reduce. I added 3 tsp of coconut flower at the end and whisked it into the mixture to thicken it. Remove the mixture from heat.
- Take the spaghetti squash and use a fork to rake against the inside of it, removing the "spaghetti" from the inside.
- Place the shredded chicken, cauliflower, and spaghetti squash in the pot with the creamy white sauce and mix it all together.
- Place everything in a large 13x9 inch pan and cover it in ½ cup of crumbled goat cheese.
- Bake in the oven at 400 degrees for 15 minutes. Set the oven to broil and bake for 5 more minutes.