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Spaghetti Squash Chicken Bake

A hearty and healthy dinner ready in less than hour! Paleo, dairy-free, and gluten free.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 medium spaghetti squash cooked
  • 3 tbsp extra-virgin olive oil divided
  • 7-8 garlic cloves minced
  • 1 medium yellow onion diced
  • ¾ cup sun-dried tomatoes chopped. I used the dried in bag variety.If using the kind in a jar, drain from liquid before adding.
  • 1½ cups spinach roughly chopped
  • 1½ mushrooms chopped
  • 1 lb shredded or diced chicken breast previously cooked
  • 1 can coconut milk full-fat
  • ¼ cup arrowroot powder
  • 1-2 tsp garlic powder for extra garliciness in the sauce
  • 1 tsp each salt and pepper
  • 1 cup shredded parmesan optional

Method
 

  1. Preheat oven to 400.° Slice spaghetti squash in half. Scoop out the seeds and discard. Rub inside the squash with olive oil and sprinkle with sea salt. Bake for 30-35 minutes until tender.
  2. While squash is baking, mince the garlic and let it rest for 10 minutes. Dice the onion and set aside with the garlic. Chop the sun-dried tomatoes, mushrooms, and spinach. Dice chicken if needed. Set all add-ins aside.
  3. In a small bowl combine the coconut milk, garlic powder, and arrowroot powder. Stir to dissolve and set aside.
  4. When spaghetti squash is done, set aside to cool for a few minutes. Heat 2 tablespoons olive oil in a pan over medium heat. Saute onion and garlic until tender and fragrant. Add in mushrooms and saute for a minute or two more.
  5. Scoop out the spaghetti squash into a large bowl. Next, add the onion, garlic, and mushrooms. Add the the chicken, sun-dried tomatoes, and spinach. Sprinkle with salt and pepper. Pour coconut milk mixture over the ingredients and gently stir/fold to combine.
  6. Transfer mixture to a 9 x 13 or deep oval baking dish and bake for an additional 10-15 minutes until warm and bubbly. If not dairy free, sprinkle parmesan cheese half through baking time.
  7. Let it sit for a few minutes before serving and enjoy!

Notes

Original recipe adapted from:
https://realsimplegood.com/creamy-garlic-spaghetti-squash-casserole/#wprm-recipe-container-6109