Who doesn’t love a comforting casserole after a busy day at work and school? Do you have a go to? Tuna noodle, turkey tetrazzini, hamburger stroganoff?
Unfortunately, all of these have one thing in common. . . . lots of noodles. If you are interested in lowering carbs, balance blood sugar, going paleo-primal, or just trying to get more veggies into your day, here is a no noodle casserole option for you.
Don’t worry, what it lacks in noodles it makes up for in complex flavors. And those flavors were even better leftover. Enjoy this No Noodle Chicken Casserole with just about any vegetables you have on hand.
Spaghetti Squash Chicken Casserole
Ingredients:
- 1 large Spaghetti Squash
- 1 tbs Olive Oil
- 8 pieces Cooked Bacon, chopped
- 1 cup Broccoli Florets
- 1 Red Pepper, sliced
- 1 cup Coconut Milk
- 1 Egg
- 2 cloves Garlic, minced
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 2 cups Rotisserie or Cooked Chicken, shredded
Instructions:
- Preheat oven to 350 degrees. Cut squash in half, remove seeds, and drizzle with olive oil.
- Lay squash flesh side down on a parchment lined, rimmed baking sheet and cook for 30 minutes.
- Add broccoli and red pepper to a baking sheet and cook for an additional 30 minutes until all vegetables start to soften. Then remove from oven, increase temperature to 450 degrees, and allow vegetables to cool slightly.
- Meanwhile, in a saucepan, whisk together coconut milk, egg, salt, pepper, and minced garlic about 8 minutes until it thickens.
- Remove the flesh from the spaghetti squash with a fork and place in a casserole dish. Add broccoli, bacon, and chicken.
- Pour cream sauce over the casserole and heat in 450-degree oven for 5-10 minutes until heated through and top begins to brown.
*If you do not follow a paleo or dairy-free diet, this casserole would be great with some melted cheese on top for those last few minutes of baking. However, it is rich and creamy on its own without any added dairy.
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