Ingredients:
1-11⁄2 lbs organic, pasture-raised chicken breasts, chopped into 1 inch cubes
1 medium sized spaghetti squash, cooked and shredded
1 head cauliflower, chopped
1 can pure pumpkin puree
1⁄2 can unsweetened, full-fat canned coconut milk
3 garlic cloves, minced
1⁄2 yellow onion, diced
2 tablespoons unrefined, virgin coconut oil
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg
sea salt and pepper, to taste
Instructions:
1.Preheat your oven to 425F.
2.Time to roast our veggies! Chop your cauliflower and put it in a baking dish topped
with a little bit of coconut oil and salt and pepper.
3.Cut spaghetti squash in half. Use a spoon to scoop out the seeds and extra threads,
place face down on a baking pan. Add the cauliflower and spaghetti squash to
the oven, side by side if possible, to roast for around 25 minutes. (Depending
how big your spaghetti squash is, the cauliflower made roast a little quicker). You
will know your spaghetti squash is cooked when you can poke the outside skin
and it gives a bit!
4.While the squash and cauliflower are cooking, it’s time to cook up the chicken! Pull
out either a large saucepan or a large pot and put under medium-high heat.
5.Add coconut oil to the saucepan it along with minced garlic. Once the garlic begins to
smell, add your chopped onions and cook until translucent.
6.Add chopped chicken to the cooking onions, cover, and let steam for about 5 minutes.
7.Once the chicken is about 2⁄3 cooked through, add can of pumpkin, half can of
coconut milk, and spices directly to the pan. Mix thoroughly. Taste to see if you
need any more spices or sea salt.
8.Once your spaghetti squash and cauliflower are finished cooking, and chicken sauce
mixture is heated, de-thread spaghetti squash with a fork by running a fork the
opposite way of the threads to create “noodles”.
9.Add your spaghetti squash “noodles”, roasted cauliflower, and chicken sauce mixture
to a 9 by 11 glass baking dish and put into the oven under the broiler. Cook for
about 5 minutes, until the top begins to brown.
10.Remove from oven and let sit for around 10 minutes to help the sauce thicken up.
Deliciously satisfying dinner!!!
Source: http://paleomg.com/paleo-pumpkin-cream-chicken-casserole/