Whole30 Casserole With Chicken Spaghetti Squash And Sun Dried Tomatoes Recipes

CHICKEN ALFREDO SPAGHETTI SQUASH CASSEROLE: WHOLE30, PALEO, LOW CARB, GF

Steps:

• Preheat oven to 400 degrees F.
• Cut the spaghetti squash in half lengthwise, scrape out the seeds, and spray the cut sides with a bit of cooking oil and add a sprinkle of salt. Then place the squash cut side down onto a baking sheet and place into the oven on an upper rack
• Add the chicken breasts, diced onion and oil into a large casserole dish. Sprinkle with salt and pepper and toss to coat the chicken and onion and then place into the oven on a lower rack
• Bake for 30 minutes
• Remove the casserole dish and baking sheet. Dice the chicken breasts and add back into the casserole dish. Use a fork to scrape the spaghetti squash "threads" from each half into the casserole dish (it's okay if the squash isn't fully cooked yet).
• Then, add the alfredo sauce, broccoli, salt, pepper and garlic powder to the dish. Use two forks to stir everything together and combine all of the ingredients
• Place back into the oven and bake for an additional 30 minutes, or until the top is slightly golden brown
• Remove, dish into bowls and enjoy!

ROTEL CHICKEN SPAGHETTI SQUASH CASSEROLE (WHOLE30 + KETO)

Steps:

• Preheat oven to 400F and coat a casserole dish with cooking spray.
• Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
• Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
• Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.
• Roast for 30 to 40 minutes or until lightly browned on the outside, and fork tender (Time will vary based on the size of the squash).
• Remove from the oven and flip the squash so that it's cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
• Place these spaghetti squash strands into a large mixing bowl.
• Reduce oven heat to 350F.
• Cut the cooked chicken breast into bite size pieces. Add to a large skillet over medium heat.
• Drain the cans of rotel and transfer to the chicken in the skillet along with the dairy free cream cheese, nutritional yeast, coconut milk, salt, pepper, ghee and garlic/onion powder. Heat for 5 minutes or until everything is combined.
• Transfer the chicken mixture to the spaghetti squash and mix together.
• Pour into a lightly greased 8×11 casserole dish.
• Bake on 350F for 30-40 minutes until bubbling and heated through.

WHOLE30 TUSCAN CHICKEN SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 degrees
• If roasting spaghetti squash in the oven, cut the squash horizontally and scoop out the seeds. Pour 2 inches of water in a baking dish, then place the cut side of the squash in the pan and cook for 35-45 minutes
• If making the spaghetti squash in the microwave, score the squash horizontally with a sharp knife - cutting roughly 1/2 deep. Spear small cut marks around the entire squash then microwave for 5 minutes
• Using oven mitts, remove the squash from the microwave and finish cutting the squash in half. Scoop out the seeds. Place cut side of the squash in a baking dish with 2 inches of water and microwave for another 5-7 minutes (you may need to do each side separately to fit into the microwave). Shred the softened squash with a fork to create spaghetti-looking noodles
• In a large bowl, add the shredded squash, chicken, drained sun-dried tomatoes, and basil
• In a separate bowl, crack the eggs and add the coconut milk ,salt, and collagen (if desired). Whisk
• Pour the egg mixture into the spaghetti squash and mix well. Then pour the entire mixture into a greased 8x8 baking dish
• Bake for 30 minutes. Serve immediately or let cool and refrigerate to reheat later

SPAGHETTI SQUASH CASSEROLE WITH CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
• Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
• While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
• Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
• Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.