Spaghetti Squash and Chicken Casserole

Spaghetti squash is one of my FAVORITES! SO yummy, and I love how filling it is! Of course, if you’ve ever even laid eyes on my recipe posts before, you know I am going to now share the health benefits of this awesome squash with you!

Health Benefits of Spaghetti Squash

• Contains a wide range of vitamins and minerals
• High in fiber
• Provides healthy bones and tissues
• Reduces risk of cardiovascular disease
• Lowers cholesterol
• Helps regulate blood sugar

Now, do you see why I love this stuff?!?  This casserole has plenty of spaghetti squash as well as other healthy ingredients like onion and chicken breast.

I made this for dinner, but after eating it I think it would make a great breakfast casserole as well.  Really any time of the day, this stuff is GREAT!

SPAGHETTI SQUASH AND CHICKEN CASSEROLE

Ingredients

• 2 medium spaghetti squash, cut into rings and seeded
• 1 large red onion, chopped into thin slices
• 1.25 lbs boneless skinless chicken breast
• 2 Tbsp. olive oil
• 1 cup light canned coconut milk
• 1/2 tsp. garlic granules
• 3 eggs
• 2 oz soft goat cheese
• sea salt and pepper, to taste

Directions

1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper and place the spaghetti squash rings on the sheet.  Drizzle with a bit of olive oil, and bake in the oven for 40  minutes.

2.) Bring a large pot of water to a boil.  Add the chicken and cook for 30 minutes.  Remove the chicken and cut into bite size pieces.  Set aside.

3.) Heat the 2 Tbsp. of olive oil over medium heat in a large frying pan.  Add the onions and cook, stirring often, until tender.  Add the chicken and continue to cook, stirring occasionally, until the chicken is very lightly browned.

4.) While everything is cooking, create a sauce in a medium bowl by combining the coconut milk, eggs, cheese and garlic granules.  Stir until smooth and well combined.

5.) Once the spaghetti squash is done baking, take out of the oven and remove the skins.  Use a fork to break the squash into strings.  Spray a 8 by 11 baking dish with olive oil.  Place the squash in the bowl followed by the onions and chicken.  Stir to combine.  Pour the sauce over top and stir to disperse evenly.

6.) Place the casserole in the oven and bake for 50 minutes until the top is lightly browned.

7.) Allow to set for 5-10 minutes, then use a knife and spatula to cut into pieces to serve.  Season with sea salt and pepper.

AWESOME!  Enjoy! 🙂