Creamy Pumpkin Casserole

My new favorite Fall faux pasta dish is this Creamy Pumpkin Casserole. I love savory pumpkin dishes just as much as I love baked goods with pumpkin in it!  This creamy casserole has pumpkin, spinach, and chicken slathered in the most delicious sauce, then baked to perfection. 

Creamy Pumpkin Casserole

I am so excited to partner with my friends at Pacific Foods to bring you today’s recipe. It’s not one you’ll want to miss! It uses both a dairy-free milk and their pumpkin puree (which is my all-time favorite), more on that below.

Creamy Pumpkin Casserole

Creamy Pumpkin Casserole 

Look at that creamy bite of heaven!

Creamy Pumpkin Casserole

Let’s talk about pumpkin puree for a second. This pumpkin from Pacific Foods is hands down my favorite. There’s only ONE ingredient: Pumpkin. That’s it, friends, nothing added! It has a great shelf life, is smooth and delicious, and is often a great sub in cooking and baking. In my recipes that call for applesauce, I’ll often sub it for pumpkin puree for a wonderful twist! AND personally, I find easier to store versus can, if you don’t use it all! 

Creamy Pumpkin Casserole

Creamy Pumpkin Casserole

Preparation 10 min 2017-06-27T00:10:00+00:00 Cook Time 45 min 2017-06-27T00:45:00+00:00

Ingredients

  • 1 large spaghetti squash, about 5 cups cooked
  • 1 shallot, minced
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 4 cups pumpkin or squash of choice, peeled and diced
  • 1 pound boneless skinless chicken breasts, cubed
  • 2 cups spinach
  • Optional: 1/3 cup fresh Parmesan cheese

For the sauce

Instructions

  • Pre-heat oven to 400 degrees°F. Cut spaghetti squash in half and scoop out seeds.
  • Drizzle with 1 teaspoon of oil then place face side down on a parchment lined sheet tray.
  • Drizzle skin of squash with 2 teaspoons of oil and add 2 tablespoons of water to the pan to make the cooking process faster.
  • Place squash in the oven and bake for 40 minutes, turning part way through.
  • In a small bowl mix all sauce ingredients together and set aside.
  • In a skillet over medium heat heat 1 tablespoon oil and add onion shallots, and garlic cook for 1-2 minutes, until shallot just starts to become translucent. Add in pumpkin or squash and cook until tender, about 8-10 minutes.
  • 4. In a separate skillet, cook cubed chicken with 2 teaspoons of oil until chicken is white, and fully cooked through. Sprinkle 1/2 teaspoon of salt and pepper over chicken. Add in 2 cups of spinach and cook for 3-5 minutes, until spinach starts to wilt. Remove from heat and set aside.
  • 5. Take spaghetti squash out of oven, let cool. Using a fork scrape out the spaghetti squash into a greased casserole pan. Add in chicken/spinach mixture and pumpkin or squash mixture, and add the sauce. Toss to combine. Top with Parmesan if desired. Bake at 400 degrees for 10 minutes, and broil for 5 minutes.
  • Recipe Notes

  • How To Cube A Pumpkin: Cut pumpkin in half. Clean out pumpkin halves, spooning out the seeds and pulp. Place pumpkin half on a cutting board. Then, using a downward motion with the knife, remove the peel in small sections. Cut peeled pumpkin into wedges, then hold wedges and cut into cubes.

  • Creamy Pumpkin Casserole  Creamy Pumpkin CasseroleHappy pumpkin cooking!  

    Spaghetti Squash Alfredo with Chicken and Caramelized Onions

    Are you ready for Fall? Fall recipes, cooler weather, apple picking, all things pumpkin, leggings, boots, scarves? Ready or not, it’s a-comin’!

    This Spaghetti Squash Alfredo with Chicken and Caramelized Onions is hearty comfort food meets healthy and nutritious! A perfect meal all autumn long!

     

    Spaghetti Squash Alfredo with Chicken and Caramelized Onions

     

    I am so excited to partner with my friends at Pacific Foods to bring you this recipe today! And let me tell you, this Alfredo isn’t your ordinary Alfredo sauce. It’s creamy and delicious, but not JUNKY! Wait what? Yes! Plus caramelized onions and chicken. You guys, run to make this one!

     

    Spaghetti Squash Alfredo with Chicken and Caramelized Onions

    The combination of the good quality mayo + Pacific Foods Original Almond Milk (my favorite milk substitute for baking or cooking) + garlic and spices gives you ALL THAT FABULOUS FLAVOR.

     

    Spaghetti Squash Alfredo with Chicken and Caramelized Onions

    Spaghetti Squash Alfredo with Chicken and Caramelized Onions

    Preparation 15 min 2017-06-27T00:15:00+00:00 Cook Time 1 hr 2017-06-27T00:00:00+00:00 Serves 4     adjust servings

    Ingredients

    Instructions

    • Preheat oven to 400°F.
    • Slice spaghetti squash in half and scrape out seeds. Drizzle with extra-virgin olive oil and place face down on a lined baking sheet and roast for 30 minutes or until fork tender.
    • Make caramelized onions: In a skillet heat 1 tablespoon of grass-fed butter with onions. Sauté on medium-low heat until onions begin to caramelize and brown, but not burn. Yields about 1 cup of caramelized onions.
    • In a skillet over medium heat, heat butter and sauté garlic for 1 minute.
    • Season chicken with salt and pepper and add into the skillet. Let cook for 6 minutes, or until no pink remains, flipping halfway through.
    • Add in mayo, almond milk, and spices. Mix to combine.
    • Add in caramelized onions and spaghetti squash. Toss to combine. Add the parmesan cheese and adjust spices as desired.
    • Garnish with fresh parsley and serve hot.
    Spaghetti Squash Alfredo with Chicken and Caramelized Onions

     

    Spaghetti Squash Alfredo with Chicken and Caramelized Onions

    Creamy, healthy, goodness. How are you celebrating Fall?