Wednesday, December 17, 2014

Italian Spaghetti Squash Casserole (Dairy Recipe)


I was inspired to create this recipe for a non-paleo friend; she loves using spaghetti squash as a pasta alternative, but her three kids are "over" having simple cooked squash threads with chicken and sauce.

My goal was to come up with kid-friendly comfort food by using the "noodles" in a baked casserole. The equation involves cheese because they're not a dairy-free family, and I do think the oozy, gooey melted element really makes the dish. You could certainly try it without though!


Italian Spaghetti Squash Casserole (Dairy Recipe)

1 spaghetti squash
2 tbs. olive oil, divided
1 medium onion, chopped
1 red bell pepper, chopped
3 minced garlic cloves
3 cups chopped baby spinach
salt & pepper
3/4 lb. chicken breasts
Italian seasoning and garlic powder
1 egg
1/2 cup organic plain Greek yogurt
1 tsp. crushed red pepper flakes
1/2 cup grated Parmesan cheese
3 cups organic marinara sauce
1 cup shredded mozzarella cheese
1/2 cup almond meal
3 tbs. coconut oil

Preheat oven to 375. Cut squash in half and remove all seeds. Place cut side down on a baking sheet lined with foil. Bake for 40 minutes.

Meanwhile, heat 1 tbs. olive oil in a large skillet. Add onion, pepper and garlic. Cook for a few minutes until soft, stirring occasionally. Add spinach and stir. Cook until spinach has wilted. Season with salt and pepper. Remove from heat.

Add remaining tbs. olive oil to a grill pan and heat over medium heat. Season chicken with salt, pepper, garlic and Italian seasoning. Add to grill pan and cook until no longer pink. Remove from heat.

Add coconut oil and almond meal to a skillet over low heat. Cook, stirring constantly, until lightly browned. Season with a little salt, pepper and Italian seasoning. Remove from heat

Once squash is cooked, use a fork to shred the inside into a large bowl. Add egg, Parmesan cheese, yogurt and red pepper flakes.

Spread 1 cup of marinara over the bottom of a casserole dish. Spread squash over sauce. Sprinkle one half of almond meal "breadcrumbs" over the top.

Pour remaining sauce over top and sprinkle with mozzarella cheese. Scatter remaining almond meal over the top. Cover with foil and bake for 25 minutes; remove foil and bake for 5 minutes more or until top is browned and crisp.

2 comments:

  1. Replies
    1. Hi Sarah, I don't understand your question. The directions state when to add the chicken.

      Delete